# Chipotle's Chicken, Cracked at Home > The spice blend, the adobo marinade and the two-zone grill trick that get you restaurant chicken for a fraction of the price. - Title: Chipotle's Chicken, Cracked at Home · Taste of Home | Shortify - Summary: The spice blend, the adobo marinade and the two-zone grill trick that get you restaurant chicken for a fraction of the price. Blend adobo sauce, chili… - Keywords: copycat recipes, grilling, chicken, meal prep, tex-mex, Chipotle's, Cracked, Home, Taste of Home - Source: Taste of Home — https://tasteofhome.com/recipes/copycat-chipotle-chicken - Read time: 3 min - Topics: copycat recipes, grilling, chicken, meal prep, tex-mex ## 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. ## Key takeaway Blend adobo sauce, chili powder, cumin, oregano, garlic and red onion into a marinade, leave chicken thighs in it overnight, then grill hot and finish over indirect heat to 165°F.