Chili's Chicken! Quesadilla Explosinon!
Okay, so I know Chili's is far from haute cuisine but I'm obsessed with the Quesadilla Explosion Salad, mostly because the chicken is SO good. My friend said that it's beause they roast/grill/blacken the chicken somewhere else, it's frozen, then ship it to my Chili's where it's boiled in a sealed bag, so it's super-tender and delicious.
Does anyone know how to do this process at home? Or what spices they usually use in "restaurant chicken"? Also, do restaurants use a different grade of meat than I can buy at the store?