Copycat Chipotle Chicken

Get ready to bring the taste of Chipotle right to your kitchen with our Copycat Chipotle Chicken Recipe! It's super easy and totally delicious. Just whip up a quick marinade, coat your chicken, and cook it up however you like – on the stove, grill, or in the oven. Once it's done, chop it up and serve it in tacos, burritos, or bowls. You'll love the bold flavors and juicy chicken – it's like having Chipotle at home!

5 from 4 votes

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Course: Entree, Main Course

Cuisine: American, Mexican

Keyword: Chipotle Chicken Recipe, Copycat Chipotle Chicken, Homemade Chipotle Chicken

Prep Time: 5

Cook Time: 15

Marinating Time: 30

Servings:

Calories: 326kcal

Ingredients

4 lbs boneless, skinless chicken
½ medium red onion, coarsely chopped
3 cloves garlic
2 tbsp adobo sauce
2 tbsp ancho chile powder or 1 ounce dried ancho chiles, soaked
2 tbsp olive oil or rice bran oil, plus more for cooking
2 tsp ground cumin
2 tsp dried oregano
Salt and freshly ground black pepper, to taste

Instructions

Prepare the Marinade:

Start by making the marinade. In a food processor or blender, combine the coarsely chopped red onion, garlic cloves, adobo sauce, ancho chile powder (or soaked dried ancho chiles), olive oil (or rice bran oil), ground cumin, dried oregano, salt, and freshly ground black pepper. Blend everything until you have a smooth mixture. If needed, add water to reach 1 cup of liquid.

Marinate the Chicken:

Place the boneless, skinless chicken in a large freezer-safe plastic bag. Pour the marinade over the chicken in the bag and make sure it's evenly coated. Close the bag securely and massage the marinade into the chicken pieces. For the best flavor, refrigerate the marinated chicken for at least 30 minutes, allowing the flavors to meld together. For even better results, marinate overnight.

Cooking Options:

Stovetop Method: Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken to the skillet and cook, turning occasionally, until the internal temperature of the chicken reaches 165°F on an instant-read thermometer. Depending on the size of your skillet and the amount of chicken, you may need to cook the chicken in batches to ensure even cooking.
Grilling Method: Preheat your grill to medium-high heat. Coat the grilling surface with oil to prevent sticking. Place the marinated chicken on the grill and cook for 10 to 15 minutes, turning occasionally, until the internal temperature reaches 165°F on an instant-read thermometer. You may need to grill the chicken in batches depending on the size of your grill.
Baking Method (Preferred for White Meat): Preheat your oven to 400°F. Coat a baking dish with oil or nonstick spray. Arrange the marinated chicken in a single layer in the baking dish. Cover the chicken with parchment paper, tucking it around the chicken to ensure it's completely covered. Bake in the preheated oven for 30 to 40 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer.

Rest and Serve:

Once the chicken is cooked through, remove it from the heat source and let it rest for about 10 minutes. This allows the juices to redistribute, resulting in juicier chicken. After resting, chop the chicken into small pieces, season with additional salt to taste if necessary, and serve on tortillas or in bowls with your favorite toppings.

Notes

Pro Tip: For an extra kick of flavor, try adding a squeeze of fresh lime juice over the chopped chicken just before serving. The acidity of the lime enhances the spices in the marinade and adds a refreshing twist to your dish.

Variation: Experiment with different toppings and serving styles to customize your Chipotle Chicken experience. Try serving it over a bed of cilantro-lime rice with black beans and your favorite salsa for a Chipotle-inspired bowl. Or, wrap it in a warm tortilla with guacamole, cheese, and sour cream for a mouthwatering burrito. The possibilities are endless!

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