Chipotle Chicken (Copycat)

Meggan Hill

• Updated

5 from 1438 votes

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Skip the restaurant and make your own copycat Chipotle Chicken recipe at home. The marinade is quick, easy, healthy, and tastes even better than the real thing! Make white meat or dark meat and follow my instructions for either baking or grilling.

Chipotle chicken in a white serving bowl.


 

The perfection of Chipotle Mexican Grill, made even more perfect because you get to eat it in the comfort of your own home, whenever you want it.

Chipotle Chicken is tender and juicy, packed with flavor, and perfect on everything. And whether you want to grill it, sauté it, or bake it in the oven, I’ve got all your options covered!

Chipotle Chicken Ingredients:

Ingredients for Chipotle chicken in various bowls.

Chipotle does not use red onion in their marinade. However, the recipe tastes better with it, so it comes down to this philosophical question: Do I post the recipe that tastes closest to Chipotle’s recipe, or do I post the recipe that tastes the best? I kept the onion.

  1. Combine all the marinade ingredients in a food processor or blender.
  2. Blend until smooth, then transfer to a plastic bag or covered container.
  3. Add the chicken, mash around to distribute, and let marinade for 30 minutes.
Chipotle Chicken marinading in a plastic zipper bag.

How to Make Chipotle Chicken Marinade

That smoky, spicy flavor in Chipotle’s chicken comes from two primary ingredients: Dried ancho chiles and adobo sauce.

To create this flavor, you can:

  1. Buy Ancho Chile powder – Depending on how much you want to buy, we recommend McCormick Gourmet Ancho Chile Pepper and Amazing Ancho Chile Powder.
  2. Make your own Ancho Chile powder
  3. Soak Dried ancho chiles (I recommend Olé Rico Dried Ancho Chiles)

Marinade Method 1: Using Ancho Chile Powder

Ancho Chile Pepper powder is available to purchase, or you can make your own.

  • ¼ cup of the powder is equivalent to 2 oz. of the peppers (stems and seeds removed, ground up).
Ancho chile powder dumped out of a glass jar onto a counter.

Marinade Method 2: Soaking Dried Ancho Chiles

  • Slow-Soaking the dried ancho chiles takes at least 12 hours. Once the chiles are soft, I like to open them up, remove the stems, and rinse out the seeds (I recommend using kitchen or latex gloves).  For additional heat, add in seeds from the chipotle peppers.
  • Quick-Soaking shaves 12 hours off this recipe. You toast the dried chiles in a skillet and microwave them in water. It works perfectly!

What is a substitute for adobo sauce?

Whisk together:

  • 1 tablespoon tomato paste
  • 1 tablespoon cider vinegar
  • 1 teaspoon chipotle powder (or ½ teaspoon each smoked paprika and cayenne powder)
  • ½ teaspoon cumin
  • Pinch EACH of oregano, garlic powder, and salt

How to make Chipotle Chicken

If you’ve ever been to the restaurant, you know Chipotle grills their boneless, skinless chicken thighs on a flat-top grill.

Here are your cooking options at home:

  1. Stove-top skillet (indoor, similar to Chipotle’s method)
    Chipotle chicken cooking in a black skillet.
  2. Gas grill (outdoor, minimal cleanup)
  3. Baked in the oven (cover with parchment paper for juicy chicken every time)
Photo collage of three photos, the right in the upper right hand corner is the seasoned chicken covered in parchment paper, below is a seasoned sliced chicken breast, and the upper left are three seasoned chicken breasts in a white baking dish.

Slice or dice and use for burritos, tacos, bowls, salads, everything!

A Chipotle burrito bowl in a white bowl.

Chipotle Chicken Recipe FAQs

What can I do with my leftover Chipotle peppers and/or adobo sauce?

Transfer to a bag and freeze for future use, or use in:

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Chipotle chicken in a white serving bowl.

Chipotle Copycat Chicken

By Meggan Hill
Skip the restaurant and make your own copycat Chipotle Chicken recipe at home. The marinade is quick, easy, healthy, and tastes even better than the real thing! Make white meat or dark meat and follow my instructions for either baking or grilling. 
Prep Time 5 minutes
Cook Time 15 minutes
Marinate Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Course Main Course
Cuisine American, Mexican
Calories 326
5 from 1438 votes
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Equipment

Ingredients 

Instructions 

To make the marinade (see recipe notes for dried chiles method):

  • To the bowl of a food processor or blender, add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 teaspoon salt, and ½ teaspoon pepper. Blend until smooth. Pour into a measuring cup and add water to reach 1 cup.
  • Place the chicken in a large freezer-safe plastic bag. Pour in marinade, close the bag, and mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 30 minutes or overnight.

To make the chicken on the stove:

  • Heat 2 tablespoons oil in a large skillet until shimmering. Add chicken to the pan and cook, turning occasionally, until the temperature reaches 165 degrees on an internal thermometer. Depending on the size of your skillet, you can cook the chicken in batches.
  • Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve on tortillas or in bowls with additional toppings as desired.

To make the chicken on the grill:

  • Preheat over medium-high heat. Coat with 2 tablespoons oil. Grill the chicken in batches, turning occasionally until the internal temperature reaches 165 degrees on a thermometer and bits of caramelized fond have begun to cling to the outside of the chicken, 10 to 15 minutes. Add 1 – 2 tablespoons oil to your grilling surface between batches.
  • Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve on tortillas or in bowls with additional toppings as desired.

To bake the chicken in the oven (preferred method for white meat):

  • Preheat oven to 400 degrees. Coat a baking dish with oil or nonstick spray and arrange chicken in a single layer. Cover with parchment paper, tucking the paper around the chicken so it is completely covered. Bake for 30 to 40 minutes, until the chicken reaches 165 degrees when tested with an internal thermometer.
  • Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve on tortillas or in bowls with additional toppings as desired.

Recipe Video

Notes

To make the marinade with dried ancho chiles:
  1. Quick-Soaking method for ancho chiles: Remove stems and seeds from dried chiles (wearing gloves is recommended). In a dry skillet over medium-low heat, toast the chiles until fragrant but not smoking, about 5 minutes. Transfer to a medium bowl and add 4 c. (1 quart) water and 2 Tbsp. adobo sauce. Microwave on HIGH for 6 minutes. Drain well.
  2. Slow-Soaking method for ancho chiles: Place in a bowl and add enough water to cover completely. Top with a small plate or bowl to weigh down the chiles so they are completely submerged. Soak at least 12 hours or overnight. Drain well.
You can use either Italian or Mexican oregano. They have different flavors (Mexican oregano tastes more like marjoram) but both taste great in this recipe. Feel free to use whatever you have.
Adobo sauce: You can get adobo sauce from cans of Chipotle peppers (I recommend La Costeña) or you can purchase a jar of just adobo paste (La Costeña makes one). Substitute about 3 Tbsp. of paste + 1 Tbsp. water.
Rice Bran oil: Chipotle uses Rice Bran oil in all of their products. Olive oil is more widely available (probably already in your pantry) and works equally well, especially if it has a neutral taste.

Nutrition

Serving: 1 servingCalories: 326kcalCarbohydrates: 3gProtein: 44gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 215mgSodium: 1008mgPotassium: 633mgFiber: 1gSugar: 1gVitamin A: 672IUVitamin C: 1mgCalcium: 49mgIron: 3mg
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5 from 1438 votes (1,271 ratings without comment)

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Comments

  1. Who needs a restaurant when you can food this delicious at home? I have used this chicken in tacos, in salads, and even just in sandwiches. Perfect taste!5 stars

    Reply

  2. Meggan, I see in the commentS that you reheated it in a slow cooker. I was going to make a triple batch for a Super Bowl party. If I made it the day before and receive it in the slow cooker does it get dry? Did you add water when you put it in the slow cooker?5 stars

    Reply

    1. Hi Andrea, yes I did a slow cooker reheat one time to see what would happen. I did not add water to the slow cooker and it didn’t dry out. If you use chicken thighs, you should be fine (when the chicken is in the fridge, any residual fat will cling to the chicken, so when you put it in the slow cooker, that will still be there). Of course, adding a couple of tablespoons of water isn’t really a problem either. You can definitely do that. But it’s hard to dry out chicken thighs! If you use chicken breast, that’s another story entirely but I haven’t tried reheating that in a slow cooker. But I still think it would be fine. I feel good about your situation, you’ll be fine! So flattered you are making that for the Super Bowl. It’s going to be great! Thank you again! -Meggan

  3. I ma trying this recipe today with some alterations…
    Adding juice of 1 lime
    I have used Ancho (and other dried) Chiles many times…
    the classic way to re- hydrate them… (from what I learned growing up in south Texas)
    -To me the best way to ‘re hydrate’ them is to
    1. Heat some water to boiling
    2. (While water heats) remove stems and seeds from chiles
    3. cut into strips (not really needed, I just like to see them look like bacon while re-hydrating)
    4. Once water is at a full boil… remove from heat
    5. Put Chiles in hot water… for 15-ish minutes
    6. remove chiles from water (reserve some water for the food processor as needed

    Reply

  4. I don’t usually write reviews but after making this Chipotle Chicken recipe and the Chipotle Cilantro Lime Rice recipe and the Chipotle Pinto Beans and putting them all together in a burrito (along with Pico de Gallo and cheeeeeeese), it tasted just like it came from Chipotle! I’m so glad that I can make this at home now since my nearest Chipotle is miles and miles away. I have tried other copycat Chipotle chicken recipes before, but this is BY FAR the best one! My search has ended! Thanks so much!5 stars

    Reply

    1. Thank you so much Margaret, that’s great news! Cheeeeeeeeeeese! Love it. Thanks for letting me know. -Meggan

  5. I worked at Chipotle for 4 years as a manager but I also have a culinary background in food service. This recipe isn’t terrible… but it’s not the REAL thing and it’s super time consuming for NO reason! So here’s the secret….
    Go to your local grocery store and purchase 2 small cans of chipotles in adobo sauce (this will be found in the international food section or Mexican section at Publix or other grocery chains).
    Puree said cans of chipotles with adobo.
    Pour into whatever bowl, dish, or pan you normally use to marinate.
    Add 1/4 cup of honey and 3 tbsps of vegetable oil…. swirl with spoon to mix.
    Add 4-6 chicken thighs and let marinate 6 hours. Chipotle let’s it marinate overnight but you really don’t need too! After 6 hours you’re good!
    Now the easy part! It can literally be cooked anyway you want to do it! Grill, cast iron skillet, but my preferred method… is using the sauté function on my instapot… browning for 2 mins on each side the setting the pot for 10 mins on pressure cook.

    Thank me later!

    Reply

    1. Hi Dan! I definitely like your method WAY better. But what about all the other ingredients that Chipotle has listed on their site as being part of the recipe? (https://www.chipotle.com/nutrition-calculator). There are so many things! Way more than chipotles in adobo sauce, honey, and oil. But I’m trying your way for sure to see if it tastes like the real thing. I mean, you would know, you worked there! I was just wondering if maybe they have special adobo sauce with other flavorings in it. I appreciate your insider scoop! Thanks. -Meggan

    2. Thanks for this! Don’t you have to add liquid to the instant pot when you are cooking the chicken?

    3. Dan
      I am making this tonight! I saw you do it in the IP. Do you add water after you sauté it to pressure cook?

      Thanks in advance! So excited to try this. It’s been marinating overnight!!

      Jenn

    5. I like you Dan. You making sure I get my Chipotle chicken fix the right way. I appreciate this recipe but I also appreciate hearing how to do this from experience. Thanks my dude! 😎

    6. I checked out the chipotle site, and they do list chipotle peppers, but if you click on the ingredient, they list dried chipotle peppers. Cans/jars of chipotles in adobo have water, chipotle peppers, tomato paste, vinegar, salt, nacho peppers, sugar, spices.
      So it sounds like all the things they add to the dried peppers are in the peppers/adobo. They just do it long-form to keep it “natural.”

    7. Hi Don, so are you saying all we have to do is marinade chicken in Chipotle peppers with adobo, and we’d get the same thing? You might be right! I’ll have to try it! That would be way easier.

    8. I’d add the honey and oil like Dan suggested. But, yeah, sounds simple and I’m going to try myself.

  8. This was amazing with Chicken thighs. So juicy and actually better than Chipotle. Chipotle can be too salty some days. Thank you for sharing.5 stars

    Reply

    1. Hi Angela, it’s true they aren’t in the recipe (you could add them if you wanted to, but they would make it so very spicy!). My favorite way to use chipotle chiles are in Chicken Tinga (https://cash-surge.live/chicken-tinga/%3C/a%3E%29. Another good option is my Vegetarian Stuffed Peppers (https://cash-surge.live/vegetarian-stuffed-peppers/%3C/a%3E%29. You could also mix them in with mayonnaise for a spicy sandwich spread if that sounds good to you. I usually put them in the freezer until inspiration strikes! I hope this is helpful. Thanks! -Meggan

  10. Delicious recipe! I will definitely be enjoying my burrito bowls all week!
    However I am confused about the nutrition, it says 8 servings at 133 calories each… is that just for the marinade? Or does that include the chicken? When I logged all the ingredients in MyFitnessPal, it came out to 366 calories when divided into 8 servings.5 stars

    Reply

    2. Hi Mel, the calories are for one serving. 🙂 You can click on the 8 and adjust the serving size of the recipe. Thank you! – Meggan