Copycat Chipotle Chicken

Put the chicken in a gallon-size zipper-top plastic bag. Add the oil to the bag, seal it and toss and turn the chicken pieces inside the bag until they are well coated.

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

Heat a grill to about 400 degrees. Grill 5 to 6 minutes per side, until the chicken is cooked through but still tender. Remove from the grill and serve. (The chicken may be cut into bite-size chunks for use in burritos or other recipes.)

Notes: Chipotle uses thigh meat, which is higher in fat than breast meat but more flavorful. If you can't find skinless thighs without bones, substitute boneless, skinless chicken breasts or tenderloins, and test for doneness when cooking. Knorr's chipotle cubes look like bouillon cubes and are sold in a small box.