Why that chicken hits

Chipotle's chicken is tender, juicy and seasoned to carry every burrito filling. The only thing standing between you and it is a drive and a receipt.

“There's something special about the chicken at Chipotle.”

The code is cracked

Two parts do the work: a dry spice blend for earthy depth, and a wet mix of adobo, onion and garlic for heat and zip.

“We've cracked the code on Chipotle's chicken spice blend and marinade.”

Adobo does the heavy lifting

Use the sauce from a can of chipotle peppers in adobo. Look in the international aisle, and keep the leftover peppers.

Five spices, no more

Chili powder, cumin, oregano, salt and pepper get you closest. Onion powder, garlic powder or paprika are optional extras, not requirements.

Skip the fancy olive oil

Oil helps the chicken brown, and canola or vegetable works in a pinch. Save the good bottle for salads and olive oil cake.

Vinegar and fresh garlic

Apple cider vinegar adds tang; white or white wine vinegar substitute fine. Mince three fresh cloves, because jarred garlic tastes flat here.

Half an onion, twice used

Half a red onion goes into the marinade. Pickle the other half and pile it on the finished chicken.

Thighs beat breasts

Two pounds of boneless, skinless thighs cost less and are nearly impossible to overcook. Breasts work if that is what you like.

“Chicken thighs are almost impossible to overcook.”

Blend it smooth

Everything but the chicken and water goes in a blender or food processor until smooth. Add 1/4 cup water and pulse a few seconds to incorporate.

Overnight in the fridge

Lay the thighs in a shallow dish, pour the marinade over and turn to coat. Cover and refrigerate eight hours or overnight.

Two zones on the grill

Discard the marinade. Grill covered over direct heat two to three minutes a side, then move to indirect heat for four to six minutes, until a thermometer reads 165°F.

Rest it 15 minutes

Move the chicken to a platter and tent it loosely with foil so the juices redistribute. Then slice or cube it and add lime wedges and cilantro.

Stovetop works too

Sear three or four thighs in 2 tablespoons of shimmering oil, three minutes a side. Drop to medium, cover, and cook to 165°F. Work in batches or you lose the sear.

“Take care not to overcrowd the pan, or you won't get a good sear.”

Turn up the heat

Adobo sauce alone is mild. Blend in one or two whole chipotle peppers for real heat, and freeze the rest in an airtight container.

Build a week of meals

Two pounds covers burritos, burrito bowls, southwestern salads, tacos, quesadillas and nachos. Cook Sunday, eat through Friday.

Fridge four days, freezer three months

Cool completely, then seal in an airtight container. Reheat from frozen in a covered skillet over medium with half a cup of water, adding more if it dries out.