Copycat Chipotle Chicken Recipe
This copycat recipe for Chipotle chicken is spot-on, and arguably even better than the original! You will LOVE this marinade!
I’m back today with the recipe I promised you would complete the cilantro-lime rice that I shared yesterday…
A copycat recipe for Chipotle’s chicken!
When my husband suggested replica Chipotle burritos for lunch a couple of Saturdays ago, the chicken was an essential. While I will get either chicken or barbacoa in my burrito or tacos, my husband is a straight-up chicken burrito lover, so I knew that’s what I’d make for lunch. Another round of searching for the perfect Chipotle chicken recipe led me to this amazing marinade. When my husband smelled it, he said he wanted to just eat it by the spoonful. It’s seriously some amazing stuff!
How to Make Copycat Chipotle Chicken:
The chicken can be marinated for just an hour, or up to one full day. Of course, the longer you let it stew in that marinade, the more the flavor is going to soak into that chicken.
You can choose to cook the chicken however you’d like – baked, grilled, sautéed – but I really, really recommend that you sauté in a pan, preferably a cast iron skillet if you have one. Doing so will guarantee a wonderfully crusted exterior, which is the creme de la creme of this chicken. If you’d prefer to use chicken breasts instead of thighs, you can do that too, but I highly recommend the dark meat, as it ensures chicken that is nice and juicy, and nowhere near dry, which is a potential pitfall of using chicken breasts.
So, how did this recipe fare? My husband declared it better than Chipotle, and my mom and father-in-law, neither of whom are huge fans of Mexican food, LOVED it. I’ll call that a massive success. We used the chicken to make burritos, and then I used leftovers to make my own burrito bowl the next day.
I’ve already made this Chipotle chicken again to have in the fridge for salads and wraps, and it is definitely on its way to becoming a weekly staple on our menu!
One year ago: My Favorite Guacamole Recipe
Four years ago: Mint Julep Jello Shots
Six years ago: Cinnamon Raisin Walnut Bread
Seven years ago: Three Cheese Beer Bread
Copycat Chipotle Chicken Recipe
The key to this amazing copycat recipe for Chipotle chicken is the marinade, and getting a nice sear on the chicken for those crunchy bits of cooked marinade!
Ingredients:
- ½ medium red onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 2 tablespoons adobo sauce (from a small can of chipotle peppers in adobo sauce)
- 2 tablespoons olive oil
- 2 tablespoons ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon salt
- ½ teaspoon black pepper
- Water, as needed
- 3 to 4 pounds boneless, skinless chicken thighs
Directions:
- Make the Marinade: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper into a food processor or blender and process until smooth. Pour the marinade into a 1-cup measuring cup and add enough water to reach to 1 cup.
- Using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade over, seal, and use your hands to move the marinade around so that all of the chicken is evenly coated. Refrigerate for at least 1 hour, or overnight.
- Cook the Chicken: Preheat a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, 165 to 175 degrees F on an instant-read thermometer. (I recommend cooking in two batches and adding more olive oil in between, if needed). Remove the chicken to a large cutting board and allow to rest for at least 10 minutes. Slice or chop the chicken, as desired. Serve in a burrito, in a salad, or on its own!
Recipe Notes:
Note: You will not need all of the sauce from the can of chipotle peppers, but you can freeze the remainder (use an ice cube tray for easy measuring!), as well as the chipotle peppers, for another recipe.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe adapted from Chipotle Fan and Culinary Hill)
All images and text ©
This sounds amazing and has officially been put on the menu for this weekend! Quick question – how much did you trim your chicken thighs? They often have so much of the fat on them and trimming can often reduce them to smaller pieces. Just curious as I often use thighs in braises but not in pan-sear recipes 🙂
Hi Kristin, I didn’t really go crazy with trimming, if there was a big piece of fat hanging off, I took it off, but that was about it. Mine didn’t really have much fat on them other than those few pieces.
oooh! Thank you Michelle! I am making this ASAP!
This looks really good wonder if you could use use chicken beast and then
“crockpot” it until it shreds… Thoughts ?
Hi Laura, It won’t be an exact replica, of course, but it would certainly work!
Ok I love Chipotle THANK YOU!!! My question is what kind of cheese do they use???
Hi Amy, I looked this up as well! It’s Monterey Jack!
Oh my…paired with your rice recipe, this is going to be heaven! I love visiting your site…I know the recipes are always terrific. If you ever whip up the Chipotle salsa recipes, I hope you’ll share. Thanks!
I made this tonight for our dinner but had to leave the the adobo out as it’s impossible to find in vietnam. We turned it into fajita’s and it was delicious. Will make again.
Hey! What size cast iron skillet did you use?! I’m wondering how many batches it will be. I’m thinking of getting my first cast iron skillet, so if you have any recommendations on size/brand. Please let me know!
Hi Ria, I used my 12″ cast iron skillet for this and was able to do it in two batches. I use my 12″ and my 10″ skillets both very often. I have Lodge brand!
This chicken looks so delicious. Chipotle isn’t my fav burrito place, but its definitely a great go to option for a quick meal!
Kari
http://www.sweetteasweetie.com
Just pulled these out of the pan! Didn’t have red onion so just used yellow, and also didn’t have ancho chile powder so used regular. Will look for some the next time I’m at the store. Smells wonderful!
Made this tonight for Cinco de Mayo using chicken breast, regular chili powder, and used a nonstick pan. Despite all these changes, this chicken was fabulous! Thanks!
The only change I made was using the outdoor grill to cook the chicken. Thank you Michelle, another amazing recipe!
I just finished making this recipe and it is FANTASTIC!! Thank you, this will definitely be added to my “go to recipe” file.
The degree to which this marinade looks, smells, and tastes EXACTLY like Chipotle is actually a little scary.
Incredible recipe.
My daughter is an “expert” when it comes to Chipotle. She loves that restaurant. I made this chicken and it was delicious!!! The recipe made 6 large burritos, which would have cost me close to 50.00 easily. I made these delicious burritos for less than 20.00. Thanks for the delicious recipe.
This was great! I had to make a few changes, as I was working out of my fiancé’s kitchen. As I was cooking it, I gave him a little piece to try. He said, “This is what gets you a ring!” Lol. Needless to say, we loved this meal.
This looks delicious! Can anyone tell me if it is super spicy? I am planning on making a taco bar for my daughter’s birthday party this week so I’m concerned that this might be too spicy for kids. To be clear, these are 9 year olds and up, not picky 2 year olds. Thanks!
Hi Laura, Not super spicy at all! Of course everyone has a different tolerance level when it comes to spice, but I think this is quite mild.
Great! Thank you for replying! I look forward to trying it out this week!
Looks so good! Do you think this marinade would be good for fajitas? Thanks!
Yes, definitely!
Made it and LOVED it. I didn’t add any water to the marinade, just used it in paste form. Fabulous.
Great recipe ! Though I found it only slightly resembling THE Chipotli’s all my family loved it and said that it is a definite keeper recipe…not an easy task.
I did make one change, I used half thigh, half breast because we tend to be white meet eaters. The thighs kept the meat moist and wonderful.
I am planning to use this recipe times about five and serve at my New Years party as a buffet. I think the crowd will love it.
THIS IS DELICIOUS!!!!! I have a newfound obsession with Chipotle and wanted to try to make burrito bowls at home. I found this recipe and it was a HUGE hit. I marinated for about an hour, as I didn’t have a ton of time. I’m making this again for a party this weekend (thinking about doubling the recipe, so we have more leftovers! :-)), and plan to marinate for longer. SO YUMMY!!!
Hi! Can I make this in the slow cooker? Thanks!
Hi Sally, You technically could, but you would really lose that crusty outside that pan-frying ensures. If that doesn’t bother you and you’re just looking for flavor, the slow cooker should work fine.
OMG! This is THE BEST chicken! Followed recipe exactly as written and put on our grill. Flavor is amazing! Thanks!
I’d like to make this for a large group, but would like to do it ahead of time if possible. Would it reheat well? Tips on the best way to warm it up again?
Hi Ali, It would be fine made ahead and reheated; it just won’t have that super crispy exterior, but I make this in big batches for us to have throughout the week and it tastes just fine heated up. I would probably just put it on a sheet pan, cover with foil and reheat in the oven.
This was absolutely delicious, but I did substitute chicken breasts and grilled outside being careful to get a good sear and not let the chicken dry out! Thanks! My husband loved it, and now I have leftovers for salads and burrito bowls!
I made this tonight! It was AH-MAZING!!!!!! I would recommend grilling (I smoked up my whole house, but that might be my ineptitude at the stove). It is the most seasoned, yummiest chicken I’ve ever made! It does taste like chipotle! Thank you!!
I marinated overnight last night and let me tell you my mouth is already watering! I agree with your husband, you COULD eat that marinade by the spoonful. I was prepping the marinade while I was making dinner last night and my boyfriend walked in and was bummed he would have to wait until tonight to see what I was doing! FYI I did use breasts instead and am going to try it in the slow cooker as shredded chicken to put in burrito bowls… I’ve never been a huge Chipotle fan but I am a fan of everything in this marinade and I think it’ll be great as a shredded chicken recipe for fajtas, tacos, and burrito bowls! I’ll have to let you know how it turns out <3
My family has been making this for several months; it is one of our new favorites. But I now find myself with a huge number of chipotle peppers in my freezer. Do you have any recipes that use just the chipotles but not the adobo sauce? Could I puree them for this recipe or would it be too spicy? Or do they sell just the adobo sauce anywhere? Thanks!
Hi Anna, So happy to hear you’ve been enjoying this! These are two recipes that use just the chipotle peppers (and not the sauce):
My favorite queso: https://www.browneyedbaker.com/soft-pretzel-nuggets-with-spicy-cheese-dipping-sauce/
Crockpot brisket: https://www.browneyedbaker.com/slow-cooker-bbq-brisket/
Don’t forget my favorite soup of yours:
https://www.browneyedbaker.com/chipotle-chicken-and-corn-chowder/
Made this today with cilantro lime rice. It was delicious! Thanks for the great recipe!
Should it be 1 teaspoon salt,vs 1 tablespoon?made this today and it was super salty!
Hi Nina, 1 tablespoon is the correct amount, but feel free to adjust to suit your taste.
I made this for Cinco de Mayo and it was fantastic! I made the whole recipe and then froze half the raw chicken and marinade, which I cooked yesterday. It was terrific and good to know it’s easy to make the big batch and freeze half for later 🙂
Love your recipes, but have to say every time you post a picture of your two sweet boys it brings a smile to my face. They are adorable. Thanks. Linda M
Aww thank you Linda!
Is there anyway you can add a feature that includes macros for you recipes?! Because all us diet freaks are all about the macros (carb, protein, fat content) these days. Similar to what skinnytaste.com has on the bottom of her website 🙂
THANKS!!!
Right now I’ve chosen not to include nutritional information, primarily because there can be quite a bit of variance depending on products used. If that changes in the future, I’ll be sure to let everyone know!
My husband is a serious Chipotle addict….as in once a week at least for lunch. I decided to make this for dinner with his family the other night. HUGE hit. Everyone loved it and it is SPOT ON Chipotle flavors. I was a little concerned about heat level with the adobo sauce, but it wasn’t too spicy at all. In fact, three kids wolfed down the chicken (ages 5, 5 and 2.5). I couldn’t find ancho chili powder, so I subbed regular, and I used pounded chicken breasts (just to even thickness). Man, it was SO GOOD. And this marinade was the perfect amount for 6 chicken breasts (3 lbs. total). I’ve been eating the leftovers for now 3 days and it’s just as good as the first day. I even made your version of Chipotle’s Cilantro Lime Rice. Another winner! This is going into my weekly rotation too…maybe I can keep the hubby home once a week for lunch now!
Hi Diane, Thanks so much for the comment, I’m thrilled your whole family enjoyed this!
This is by far the best chicken recipe I have ever made!! It is super easy to prepare and super easy to eat. My body builder boyfriend loves it so much I have to make it for him again (2 times in one week!!!) Thank you for this gem, I will now browse the rest of your recipes!
Wow! If anyone has any reservations about this recipe tasting like the real thing. Have no fear. It does. I made this for my daughter and her boyfriend last night. My daughter eats at Chipotle almost everyday. I’m not exaggerating either. She goes there so much that they even give it to her free sometimes or give her buy one get one free cards. My point is, if there is someone who might be an authority on how it should taste, she might be it. In fact she said it tasted even better. I also made the Chipotle Cilantro Lime Rice recipe and she said that tasted spot on to the real thing. I bought chicken thighs with the skin and bone still in and just cut it out. It was 3.41 lbs. and by the time i removed the bone and skin I was afraid I might be a little lite on the meat so I added a couple of small chicken breasts. Turned out freakin’ awesome. My daughter has a problem with gluten, so it was great to have something so good that doesn’t bother her stomach. I also bought seasoned black beans (I like), Chopotle pinto beans (her boyfriend likes), monterey jack, sour cream, Chipotle salsa and lettuce to add to it.
I did find that with that much chicken that I’ll need to double the rice recipe. It didn’t make near enough.