MAIN DISH

COPYCAT CHIPOTLE CHICKEN

This recipe uses thigh meat, which is higher in fat but more flavorful. Skinless, boneless chicken breast or tenderloins may be substituted; test for doneness when grilling.

Knorr's chipotle cubes look like bouillon cubes and are sold in a small box.

Time required: 5 minutes preparation, 8 to 24 hours marinating, 10 to 12 minutes grilling.

• 4 boneless, skinless chicken thighs (1 ¼ to 1 ½ pounds), defrosted if frozen

• 1 tablespoon vegetable oil

• 2 Knorr chipotle cubes or 2 teaspoons chili powder

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon ground cumin

•  ½ teaspoon dried oregano

•  ½ teaspoon pepper

Put chicken in a gallon-size zipper-top plastic bag. Add oil, seal bag and turn to coat chicken pieces.

Mix all the spices in a small bowl, crushing the chipotle cubes with the back of a spoon. Add spice mixture to the bag, seal it, pressing out the air, and rub to coat chicken well. Refrigerate at least 4 hours and up to 24 hours.

Heat a grill to about 400 degrees. Grill chicken 5 to 6 minutes per side, until cooked through but still tender. (The chicken may be cut into bite-size chunks for use in burritos or other dishes.) Makes 4 servings.

Per serving: 248 calories (54 percent from fat), 14.5 g fat (3.5 g saturated), 93 mg cholesterol, 26 g protein, 2 g carbohydrates, 1 g dietary fiber, 117 mg sodium.

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