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!!
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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!
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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.
How much is a serving size? I’m planning on making this for meal prepping this week
Hi Denise, I guess a serving size is however much you want it to be? I think according to most packaging, a serving of meat is 3 to 4 ounces.
I made this recipe exactly as written, and it was perfect!! My husband requested ‘everyday for lunch please’ so now i make a big batch on sunday and make him lunches for the week :)
Thank you!!
Could this be used over ground turkey for “taco meat”? I wanted to use chicken breast but currently don’t have any. Would it just be better to use normal “taco seasoning” instead of this marinade?
Hi Jess, It really depends on how you prefer your taco meat… using this marinade will make a “saucy” taco meat, while a seasoning packet won’t create a “sauce”. Totally your preference!
This recipe is quick and easy BUT, and this is a big one, the recipe calls for a TABLESPOON of salt. This is far too much salt. It ruined the dish and my family could barely eat it. So salty that all the other flavors (including the chicken) were drowned out. In the future I would only use a teaspoon.
I just made the Chipotle chicken & the cilant lime rice. It is ABSOLUTELY FANTASTIC!! Thank you😊😆😊
I don’t like super-spicy foods and this was great! But what would you add if you wanted a little more heat?
Hi Karen, So glad you enjoyed it! I would add a bit of cayenne if you’d like more heat, or you could chop up one of the chipotle peppers.
I made this tonight and it was Amazing!!!! Thank you!!!! I will be making this regularly!!!
Absolutely delicious! The whole family loved this chicken!
Great recipe! And I would suggest broth instead of water. 😋
Followed the instructions to a tee and it turned out horribly. I used every ingredient, marinated overnight and bought excellent chicken thighs to no avail. I’ve been saving this recipe for 9 months, hoping to use it and was sorely disappointed. It didn’t only turn out bad, it couldn’t be fixed. I had to throw it away. I’m definitely disappointed.
Hi Alyssa, I’m sorry that this didn’t work out for you. You didn’t mention what exactly what went wrong, though. I’d love to help you troubleshoot since all of the other reviews on this recipe were five stars!
The first time it took me a little while to get all of this ingredients right and put everything together. But now that I’ve got it down it doesn’t take long and it is awesome. It really tastes like Chipotle. I tested 5 different Chipotle with Adobe sauce and the best brand was definitely Costena. You only need 2 tablespoons so you have quite a bit left over. Instead of freezing it I used it to make salsa, adding jalapenos, onions and cilantro. Then I blended it in a food processor and canned it. I’m definitely making this recipe every time I have a craving for Chipotle.
That salso sounds good! Did you have an exact recipe? I can salsa, but haven’t come across one like you are describing.
Made this chicken last night and it was amazing!!!!! I’m so glad I came across this recipe. I will never use another one for taco Tuesday!!!! Made rice bowls and burritos with cilantro lime rice, black beans and all the fixings and it was delish!!!!
And I forgot to mention we grilled it and it was outstanding!!
Can you buy adobo sauce at a regular grocery store?
Hi Mare, Yes, I find the jar in the Mexican/Hispanic section of the store and it’s usually packaged as chipotle peppers in adobo sauce.
Way better than Chipotle!
Awesome recipe! It was everything you described and your instructions were incredibly helpful. My most enjoyable braising, ever! My family all said it was better than chipotle. Thank you!
Great recipe. Out the box it’s kinda salty so I use a little less. It’s fantastic, and I actually can’t go to Chipotle anymore, because I don’t really like dark meat and I can use breast on this. Side note, I just marinated beef in this overnight, then put it in the slow cooker and drained the marinade into that and filled the rest with water. It tastes a lot like the barbacoa.
Hi Alanor, So awesome to hear how much you enjoyed this, and love the tip on the slow cooker barbacoa, I will definitely have to try that!
My chicken thighs are marinating now and we’re SO excited to cook them up tomorrow! Have you ever done these on the grill, and if so how do they compare to cooking in a skillet? My husband likes to BBQ everything lol, but we’re using these for meal prep (Chipotle style burrito bowls, of course!) and I want to make them as close to the original! Thanks :)
Hi Andrea, I’ve never grilled them, but I’m sure they would be delicious!
Made this last week and it was so wonderful! Thank you! Do you think it would be possible to make a double batch of the marinade and then freeze half of it for a later time?
Hi Lauren, Yes, absolutely! I do that all of the time, actually!
Oh my Wow! So I used both the chicken recipie and the Cilantro lime rice recipe. Both will forever be family favorites from here on. My kids never eat rice, ever, but they ate your recipe up. They even asked if we could have it for lunch tomorrow! This is not the first time I’ve tried Chipotle copy cat recipes, but it will be the last time I ever need to look for one because Yours is it. You have got a great recipie and I am sticking with it. Thank you so much! My husband and I have not gotten to go to Chipotle in a while because our kids can be so picky and now thanks to your recipes we know we dont have to but if we do go the kids will actually eat there. Also, I used to be in the military and I shared your recipe with all my mil friends and family so that they too can take full advantage of having Chipotle at home. Especially since sometimes we get stationed in places where there are no Chipotle restaurants to go to. Thanks a million! I have already printed the recipes and added them to my Family Favorites book so that I can always have them to refer to when we are all craving some Chipotle. 💖
Hi Bridgette, Thank you so much for taking the time to write a review; I’m so incredibly thrilled that you and your family enjoyed the recipes so much!
Where do you find adobe sauce in the grocery store. I have never heard of it.
I found mine over next to the salsas and canned peppers in the taco section of my store. It all depends on how your store is set up. It’s possibly in the International section or could also be near the pickles and Jalepenos in jars as well, again just depends on the store. Hope that helps!
Hi Gretchen, I find it in the International aisle of the grocery store, in the Hispanic section.
This chicken is amazing! I made the marinade in just a few minutes and let the chicken sit for about 5 hours. I followed the recipe exactly as listed and I couldn’t be happier, when I cook it’s usually pretty simple and this was great it was simple and then out perfect.
Made this tonight. Good flavor and not bad, but definitely not the caliber of Chipotle chicken. My quest for at home Chipotle chicken continues.
If your husband thought it was /better/ than chipotle, and your parents, neither of whom like chipotle, like the chicken … then how can this possibly be called a copycat recipe? It sounds like you made a version of your own..
Made this last week…it was phenomenal! Tasted just like chipotle! Whole family loved it!
I did this recipe and it was amazing! I do have a question: would it work to cook the chicken in a slow cooker? I know the crusty flavor bits wouldn’t be there; trying to cut down on time actually spent in the kitchen.
Yeah you would definitely miss the crusty exterior, but it would cook it for sure.
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.
When making the Chipotle chicken, how would I make for 70 people? Could I put on the grill for a few minutes to brown and than bake in oven? If I bake in oven should I cover with foil? Temp? Thanks for any input!
Hi Linda, You would just to increase all of the ingredients accordingly. You can grill the chicken totally, you wouldn’t need to transfer it. Or, you could bake it in the oven, as well. Any of those cooking methods would work.
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!
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!
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!
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!