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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.
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:
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.
- Combine all the marinade ingredients in a food processor or blender.
- Blend until smooth, then transfer to a plastic bag or covered container.
- Add the chicken, mash around to distribute, and let marinade for 30 minutes.
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:
- Buy Ancho Chile powder – Depending on how much you want to buy, we recommend McCormick Gourmet Ancho Chile Pepper and Amazing Ancho Chile Powder.
- Make your own Ancho Chile powder
- 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).
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:
- Stove-top skillet (indoor, similar to Chipotle’s method)
- Gas grill (outdoor, minimal cleanup)
- Baked in the oven (cover with parchment paper for juicy chicken every time)
Slice or dice and use for burritos, tacos, bowls, salads, everything!
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:
- Chicken Tinga
- Vegetarian Stuffed Peppers
- Chipotle Barbacoa (copycat)
- Chipotle Steak (copycat)
- Chipotle Sofritas (tofu)
- Chipotle honey vinaigrette (copycat)
- Chipotle black beans (copycat)
- Chipotle pinto beans (copycat)
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Chipotle Copycat Chicken
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.
Ingredients
- 1/2 medium red onion coarsely chopped
- 3 cloves garlic
- 2 tablespoons adobo sauce (see notes)
- 2 tablespoons ancho chile powder or 1 ounce dried ancho chiles, soaked (see notes)
- 2 tablespoons olive oil or rice bran oil, plus more for the cooking surface (see notes)
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano (see notes)
- Salt and freshly ground black pepper
- 4 pounds boneless, skinless chicken
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:
- 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.
- 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.
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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I tried your recipe. It works! Thank you for covering all grounds. That is thoughtful and giving of you.
Thank you so much Bethlehem, glad you liked it! – Meggan
When making the marinade how much water do you add per cup of marinade? Under the instructions 🥰
Hi Jennifer, once you pour the marinade into a measuring cup, you add water to reach 1 cup total. Hope this helps! – Meggan
Hello, I was wondering if you think it would come out ok if I used a whole chicken and baked it?
Hi Sherri, I don’t see why not! I recommend breaking down the chicken and laying it in a single layer to bake. If you would like to bake the whole bird, I would recommend making sure you remove the giblets and truss the chicken. Since it is a whole chicken, the baking time may vary, since roasting a chicken (depending on its size) can take an hour. – Meggan
How many dried chilis for this recipe? Thanks Trying to make it today
Hi Meggan,
Have you tried this in a slowcooker or instapot yourself and did I read in the comments you were going to post how to directions for that? Thanks so much! Sounds delicious
Hi Rose, I haven’t cooked it the first time that way yet. However, I believe the flavor should be fine, but you’ll miss the crispy, caramelized edges that come from a grill or cast iron skillet. But, that texture loss aside, it should be fine. I’d suggest cooking 4 hours on HIGH or 8 hours on LOW. Hope this helps! – Meggan
I couldn’t find boneless skinless thighs. should i cook them then trim? Or trim then cook and pull off the bone?
Hi Michelle, it’s up to you! I would cook and then trim but it’s honestly just personal preference. Hope this helps! – Meggan
I have made this several times and it’s always a hit. I was just concerned about grilling the chicken with the fat/skin. I’m sure it will be ok. It was definitely less expensive. I’ll let you know how it turns out
Just made this tonight. My opinion – This really is better than Chipotles recipe. It packed a punch of flavor while Chipotle is more subdued. This will be a staple to come in my kitchen for years….Thanks for the recipe. It’s really very good.
Thanks, Darrell! Glad you enjoyed! – Meggan
Any suggestions on how to modify for a slow cooker?
Hi Susan, I have only reheated it in a slow cooker, never cooked it the first time that way. I imagine the flavor would be fine, but you’d miss the crispy, caramelized edges that come from a grill or cast iron skillet. But, that texture loss aside, it should be fine. I’d suggest cooking 4 hours on HIGH or 8 hours on LOW. Hope this helps! – Meggan
Hi Meggan,
Thank you so much for sharing this recipe. I tried this many years ago (it was delicious) and found your recipe again recently. I don’t know if I’m overlooking it, but where in the recipe is the mention of how many chipotle peppers are called for? In the directions for using the quick soak method for the anchos, there is a mention of the canned peppers stating they’re included in step 2, but I don’t see any specification there or anywhere else in the recipe. I’m sorry if I’m overlooking it!
Hi Monique, I’m so sorry for all the confusion. The recipe has evolved over time, so this note is from back when it was made with a can of chipotle chili peppers. You will need 1 ounce of dried chipotle peppers if you are substituting them for ancho chili powder. Sorry for the confusion! I’ve updated the recipe. Thank you – Meggan
So I made this last night, it was quite good but also not quite as flavorful as I would have liked. Being fair I did only marinade for 1 hour, so I figure an overnighter would be a better option. Overall though, very easy to make and really close to what Chipotle serves.
I did thighs in an air fryer, 390 for about 16 minutes with a flip halfway through. It’s a method I’ve used before with other spice rubbed or marinated chicken thighs and it works out every time. Will certainly make this again as I was quite impressed that right off it was so close, most other recipes you’ve got to fiddle with ingredient ratios because no one knows how to season properly lol.
Hi Nathan, thanks! Cooking in the air fryer sounds great, so glad you enjoyed! – Meggan