Copycat Chipotle Chicken Recipe
This copycat recipe for Chipotle chicken is spot-on, and arguably even better than the original restaurant favorite! The chicken can sit in the marinade overnight for an easy weeknight dinner. Cook the chicken on the stove top, in the oven, on the grill, or in the air fryer, and then use it in your favorite Mexican meal.
Many years ago, my husband suggested replica Chipotle burritos for lunch, and while I will get either chicken or barbacoa in my burrito, burrito bowl, or tacos, my husband is a straight-up chicken burrito lover, so I knew that’s what I’d make.
A round of searching for the perfect Chipotle chicken recipe led me to this amazing marinade. When my husband smelled it, he said he just wanted to eat it by the spoonful. It’s amazing and makes the BEST flavorful, juicy chicken!
Ingredients for the Chipotle Chicken Marinade
This marinade is phenomenal and gives the chicken all of its flavor. It comes together quickly and smells phenomenal! Here is what we use:
- Red Onion + Garlic – The base of the aromatics for the marinade.
- Adobo Sauce – This is from a can of chipotle peppers in adobo sauce (you can freeze and save the peppers and any additional sauce for future uses).
- Olive Oil – Or you can use your favorite cooking oil.
- Ancho Chile Powder – This specialty chili powder is sometimes available in supermarkets with a large international spice section but can also be purchased online.
- Cumin, Oregano, Salt, and Pepper – Cumin and oregano are standard Mexican spices and impart a sweet smokiness.
- Chicken Thighs – Boneless skinless chicken thighs are perfect for this recipe; they absorb the marinade well and stay nice and juicy with no fear of drying out, which can sometimes happen when cooking chicken breasts.
The marinade could not be simpler to make – add the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper to a blender or food processor and process until smooth. Pour into a measuring cup and add enough water to reach 1 cup.
Poke holes all over the chicken with a fork, then combine the chicken and marinade in a resealable plastic bag, turning it over so that the marinade coats all of the chicken.
The chicken can be marinated for an hour or up to one full day. Of course, the longer you let it stew in that marinade, the more the flavor will soak into that chicken.
How to Cook the Chicken
You can cook the chicken by baking, grilling, or using an air fryer, 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 this chicken’s creme de la creme.
It’s super simple; here’s how we cook it:
- 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.
Enjoy!!
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
Ways to Enjoy This Chipotle Chicken
You could use this chicken in any scenario that involves chicken, but the most obvious (or most popular) is to make burritos or a burrito bowl with it. Use the chicken as the base and add your favorite toppings:
- Beans (black beans or pinto beans)
- Rice (cilantro-lime rice or Mexican rice)
- Salsa (traditional salsa, black bean-corn salsa, or mango salsa) or a fresh pico de gallo
- Guacamole
- Shredded lettuce
- Shredded cheese
- Sour cream
- Queso
You can also use this chicken as a jumping-off point for any of the following:
- Chicken tacos
- Chicken fajitas
- Chicken enchiladas
- Salads
- Chicken wraps
To round out your meal, serve tres leches cake, alfajores, or churros for dessert!
Recipe Tips and Notes
- Chicken – While chicken thighs are the preferred meat for this recipe, you can also make this recipe with chicken breasts.
- Spice Level – I would give this a mild spiciness level; we have family members who are pretty averse to spice and have eaten without an issue.
- Adobo Sauce – 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!) and the chipotle peppers for another recipe.
- Storage – Leftovers should be stored in an airtight container in the refrigerator for up to 4 days.
- Freezing – You can freeze the marinade, the marinaded raw chicken, and the cooked chicken. Use an airtight, freezer-safe resealable bag or container. Thaw the marinade or the marinaded chicken in the refrigerator overnight before using.
More Favorite Mexican Recipes
Enjoy these other Mexican main dishes for dinner!
Watch the Recipe Video:
If you make this Chipotle chicken recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Copycat Chipotle Chicken Recipe
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
Instructions
- 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!
Notes
- Chicken – While chicken thighs are the preferred meat for this recipe, you can also make this recipe with chicken breasts.
- Spice Level – I would give this a mild spiciness level; we have family members who are pretty averse to spice and have eaten without an issue.
- Adobo Sauce – 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!) and the chipotle peppers for another recipe.
- Storage – Leftovers should be stored in an airtight container in the refrigerator for up to 4 days.
- Freezing – You can freeze the marinade, the marinaded raw chicken, and the cooked chicken. Use an airtight, freezer-safe resealable bag or container. Thaw the marinade or the marinaded chicken in the refrigerator overnight before using.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances
This recipe was originally published in May 2016.
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 :)
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.
Made this today with cilantro lime rice. It was delicious! Thanks for the great recipe!
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/
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
How did this work in the crock pot? I was thinking of making a meal prep freezer package of this chicken and marinade to be thawed and cooked in a crockpot.
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!!
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’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.
OMG! This is THE BEST chicken! Followed recipe exactly as written and put on our grill. Flavor is amazing! Thanks!
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.
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!!!
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.
Made it and LOVED it. I didn’t add any water to the marinade, just used it in paste form. Fabulous.
Looks so good! Do you think this marinade would be good for fajitas? Thanks!
Yes, definitely!
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!
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.
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.
The degree to which this marinade looks, smells, and tastes EXACTLY like Chipotle is actually a little scary.
Incredible 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 only change I made was using the outdoor grill to cook the chicken. Thank you Michelle, another amazing recipe!
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!
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!
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
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!
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.
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!
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!
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!
oooh! Thank you Michelle! I am making this ASAP!
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.