This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
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)
More From Culinary Hill
Join Us
HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on Facebook, Pinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
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
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Absolutely delicious, and once you have all the ingredients, very easy to make. My kids and grandchildren came over, and I made them Chipotle Bowls with cilantro lime rice. It was a big hit. They loved it, and all made take home containers of the left overs! I am making it again today for me, my son, and granddaughter. Making Chipotle Chicken Tacos this time. This recipe is a keeper!! Thank you so much for sharing it!
Hi Alice, thank you so much for the comment! Like you said, once you have all the ingredients figured out it’s not too bad. I’m so happy to hear it went over well and that you all liked it. Thank you so much! -Meggan
Hello, I’m going to try this recipe. I have a question, can I use chipotle peppers in adobo sauce in place of adobo pepper and powder?
Hi Lori, I hope you love it! So the marinade calls for adobo sauce, which comes from the can of Chipotles in adobo. The powder is ancho chili powder or dried ancho chilies. Ancho is sweeter, while chipotles are smoky. It wouldn’t be a direct substitute. Another reader did substitute some chili powder and paprika for the ancho powder and loved the results. Sorry and I hope this helps! – Meggan
What cut of chicken did you use & would it be a good idea to slice the chicken first and then marinade it ?
Hi Brittney, any boneless and skinless cut works great, such as thighs or breasts. Hope this helps! Take care! – Meggan
Husband and son approved!
Hi Terri, that’s wonderful! I’m glad they loved it! – Meggan
Looking at Dan’s method. 2 cans of chipotles and 1/4 cup honey for 4 to 6 thighs. Seems like you should use 4 times the amount of thighs.
Love this recipe!! I leave out the onions and substitute the adobo sauce with a teaspoon or so of red hot’s hot sauce and it’s still sooooo good. I eat this a lot in my meal prep burrito bowls. Thanks so much for this!
Hi Jess, that sounds delicious! You’re welcome! – Meggan
Good recipe but I add the juice from one or two limes and it’s even better.
I make this recipe at least once a month!
Thank you for sharing it with us. It’s easy and I always look forward to having it for dinner!
Great leftovers too!
We made this recipe last week and it is amazing! Quick question – how long can it last in the fridge? Trying to determine if we can use for part of our weekly-prepare ahead meal plan.
Hi Susan, this recipe is perfect for meal prep! It lasts about 4 days in the fridge. Hope you enjoy! – Meggan
I made the chicken recipe and added the cheese and omg it was delicious I had it for 2 days it took some time to cut and get everything together but it was worth it
Thank You