Juicy chicken packed with spicy, savory, and smoky flavors! This easy copycat Chipotle chicken recipe uses simple ingredients. A delicious main dish that is family-friendly, better than takeout, and budget-friendly.
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Chipotle Chicken features tender chicken thighs marinated in onion, garlic, adobo sauce, chili powder, ground cumin, and spices, then grilled over a flame. It's a famous chicken dish served at Chipotle Mexican Grill, a popular North American restaurant serving Mexican food, like tacos, burritos, and more!
Their grilled chicken is best served in a burrito bowl with cilantro lime rice, black beans, pico de gallo or salsa, guacamole, fresh lime juice, and sour cream. It's also served in tacos, quesadillas, or with salad.
My husband and I love Chipotle and we always order the chicken burrito bowl. It brings back a lot of fond memories when we were a young married couple!
Why This Recipe Works
- We puncture the chicken with a fork to help the marinade penetrate deeper, resulting in more flavorful meat.
- I tested this recipe with both chicken thighs and chicken breast, and recommend chicken thighs for the juiciest, most tender result.
- Many Chipotle-style chicken recipes turn out dry. Cooking the chicken only until it reaches an internal temperature of 165ºF helps keep it moist and succulent.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Chicken Thighs: I recommend using skinless, boneless chicken thighs for best texture. Substitution: Use skinless chicken breasts and cook until they reach an internal temperature of 160°F; let carryover cooking bring it to 165°F for tender results.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
Chicken Marinade
- Red Onion:Â To add a sharp sweetness. Substitution: Yellow or white onion.
- Garlic Cloves: To add flavor and aroma. I recommend using fresh garlic for best flavor. Substitution: Jarred garlic.
- Adobo Sauce: From a can of chipotle Peppers in adobo sauce. We are only using some of the sauce, not the peppers. [I recommend La Costeña or La Morena, found in the ethnic aisle or online].
- Neutral Oil: See notes above.
- Chili Powder or Ancho Chili Powder: To add a mild, sweet spice.
- Ground Cumin: To add a warm, earthy and nutty flavor.
- Dried Oregano: Do not use fresh oregano, as it's too potent.
- Salt
- Black Pepper
- Cold Water: To dilute the sauce.
Note: Most grocery stores will carry these ingredients or you may find some of these ingredients online, like on Amazon.
Instructions
Below are step-by-step instructions on how to make Chipotle chicken:
- Prepare the chicken: Poke holes in the chicken thighs with a fork to help the marinade penetrate more deeply. Transfer the chicken to a large bowl or zip-top bag.
- Make the marinade: Add all marinade ingredients (as listed above) to a blender or food processor and blend until smooth and well combined.
- Marinate the chicken: Pour the marinade over the chicken, ensuring it is fully coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or overnight for best flavor.
- Cook the chicken: Heat vegetable oil in a large pan over medium heat. Cook the chicken thighs in small batches for 7-9 minutes, flipping halfway, until cooked through and lightly charred at the edges. The internal temperature should reach 165°F, or the juices should run clear.
- Rest and dice: Remove the chicken from the pan and let it rest for 3-5 minutes before cutting into pieces to allow the juices to redistribute. Serve and enjoy.
Expert Tips
- Pierce the chicken thighs with a fork so the marinade can deeply penetrate into the meat.
- Marinate the chicken overnight for deeper flavor absorption and a more well-seasoned result.
- If available, use a cast-iron skillet or grill pan to enhance smoky flavor.
- For easier cleanup, a non-stick pan can be used, as the marinade may otherwise stick to the surface.
- Do not reduce the oil, as enough is needed to prevent sticking and ensure even cooking.
- Cook the chicken in small batches and avoid overcrowding the pan so it cooks evenly.
- For added smoky depth, lightly char the edges of the chicken in the pan.
- Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute and prevent them from running out.
Variations
- Mild version: Use 1 tablespoon less of adobo sauce, add 1 tablespoon cold water, and reduce the chili powder.
- Pork version: Swap the chicken with sliced boneless pork shoulder.
- Beef version: Swap the chicken with sliced angus chuck roast or sirloin.
Pairing Suggestions
Chipotle chicken pairs well with:
- Cilantro lime rice or Mexican rice.
- Black beans, pinto beans, refried beans, or Mexican-style beans.
- Pico de gallo, tomato salsa, or salsa verde.
- Guacamole
- Fajita veggies
- Corn
- Lettuce
- Diced tomatoes
- Tacos, burritos, burrito bowls, fajitas, or quesadillas.
Storage & Reheating
- Leftover Chipotle chicken can last up to 4 days when stored in an airtight container in the fridge once cooled. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer: Chipotle chicken can be frozen for up to 2-3 months when stored in a freezer-safe bag, once cooled. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until heated through.
FAQ
The marinated chicken can also be cooked in an air fryer. Lightly spray the air fryer basket with oil, then arrange the chicken thighs in a single layer, ensuring they are not overlapping (cook in batches if needed). Air fry at 400°F for 8-10 minutes without flipping. Note that air frying will produce less charring compared to pan-frying.
The marinated chicken can also be cooked on a barbecue grill over medium heat (350°F) until it reaches an internal temperature of 165°F, or until the juices run clear.
📖 Recipe
Easy & Simple Copycat Chipotle Chicken
Ingredients
- 1 lb skinless boneless chicken thighs
- 2 tablespoon vegetable oil or any neutral oil
Marinade
- ½ medium red onion coarsely chopped
- 4 garlic cloves
- 3 tablespoon adobo sauce from a can of Chipotle Peppers in adobo sauce
- 1 tablespoon vegetable oil or any neutral oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup water cold
Instructions
- Poke holes in the chicken thighs with a fork to help the marinade penetrate more deeply. Transfer the chicken to a large bowl or zip-top bag.
- Add all marinade ingredients (as listed above) to a blender or food processor and blend until smooth and well combined.
- Pour the marinade over the chicken, ensuring it is fully coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or overnight for best flavor.
- Heat vegetable oil in a large pan over medium heat. Cook the chicken thighs in small batches for 7-9 minutes, flipping halfway, until cooked through and lightly charred at the edges. The internal temperature should reach 165°F, or the juices should run clear.
- Remove the chicken from the pan and let it rest for 3-5 minutes before cutting into pieces to allow the juices to redistribute. Serve and enjoy.
Shruti
This recipe was so easy and delicious! It’s going to be my go-to for my weekday Mexican rice bowls.
Linda
I can't wait to make this again, it was so good.
Mark
This was so good! I will definitely be making this again. It even tasted smoky like how chipotle does it.