Copycat Chipotle Chicken
4 boneless, skinless Chicken Breasts
1 tbsp Vegetable Oil
2 tsp Chili Powder
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Cumin Powder
½ tsp Dried Oregano
½ tsp Black Pepper
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 and add 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 F. 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.)
Pairs Well With
Not exactly like Chipotle, but I've enjoyed this recipe multiple times with black beans, brown rice, green peppers, onions, salsa, and guacamole.