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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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Meggan – Thank you for taking the time to work this out and post it. I ran a test last night and it was FABULOUS! I will now make 10 lbs for my husbands BD party. I used the Chili Powder (easy), chicken thighs, and cast iron skillet. Perfection!
Jeri this makes me so happy!!!! Thank you for sharing. Happy BD to your very lucky husband. 🙂
Hi Meggan,
Thank you so much for sharing this recipe. It was great!!
Can’t wait to try this!!! Has anyone tried this using a George Foreman grill?
Hi Terry! If anyone has tried, they haven’t commented. But, I think it would work really well. Why not?! It works great on a cast-iron indoor grill pan which is kind of similar, right? Should be glorious. 🙂 Good luck!
Do you think you could cook this with the marinade in a slow cooker? Or would the flavor be over powering?
Hi Rachel, I haven’t cooked it in a slow cooker. However, I don’t think the marinade would be overpowering. I have cooked this in a cast iron skillet many times and I think it’s probably pretty much the same – nowhere for the marinade to go, it just stays in the pan (vs. cooking it on a grill where some marinade might fall off). I have reheated this chicken in a slow cooker (it was already cooked) which is not exactly the same as what you are describing, but it was delicious! I definitely need to try making this chicken in a slow cooker. I am always re-testing some aspect of this recipe. 🙂 Good luck!
Hello,
Thank you for this recipe. Everybody seems so happy with it.
Just a question: Instead of putting the marinade in a freezer can it be kept in a refrigerator? and how long?
Thank you.
Hi Gabriel, you can certainly refrigerate the marinade. I am not sure how long though, at least 1 week. I’m not a food scientist though so I don’t know for sure! I know I’ve kept it refrigerated for over a week and didn’t suffer from any flavor loss or apparent spoilage. I’m glad the recipe was a success!
Sorry, forgot to mention in my previous post the Chipotle peppers (in the adobo sauce) can be blended with tomatoes, onion, cilantro, lemon juice, and other pepper types (anaheim, jalapeno, etc.) to make a killer salsa for chips.
A little note about me. I’ve been eating Chipotle every meal for months now to lose weight (didn’t trust myself to go into a grocery store). After losing 60 lbs and feeling like cooking on my own again I came across your recipe. All I can say is a big, heartfelt “Thank You!” this recipe ROCKS! I made it this weekend and loved every bite; the only change I made was to eliminate the salt as I’ve never been much of a salt eater by choice. I was so thrilled with it I shared it with all of my Twitter followers and will send it out to my department at work in a “Weekly Wellness” blast I do. Keep up the good work!
Jennifer
Hi Meggan, I have a question, do I have to soak the ancho powder in water as well, or pour in the blender with the rest of the ingredients?
Hi Tim, you do not soak the ancho powder. Just blend it up with everything. You end up adding more water to your marinade to equal 2 cups, but there is no need to soak the powder. I am sorry this wasn’t clear. I’ll try to fix the wording. Thanks so much for taking a look at this post and please let me know if you have any other questions.
Meggan – Thank you for this fabulous recipe! I made (Method 2) yesterday. Such a wonderful smokey flavor. Both my husband and I loved it. We started thinking we would make taco salads with the chipotle chicken but quickly changed to chipotle chicken nachos. Yum! ANd I froze the remainder of the 5 lbs of chicken thighs. Good suggestion on the thighs. Much tastier than breast.
Lisa, I totally laughed out loud at your comments about chipotle chicken nachos. This is what my husband ALWAYS does. I can never get him to make a salad or even a burrito bowl! Has to be nachos. 🙂 I am so glad you both enjoyed the recipe. This makes my day. Happy weekend to you! 🙂
Is the 2 tablespoons of salt not too much? I increased the recipie by half, and the salt was the only thing I left at 2 “shy” tablespoons. Really weary about adding a third… Thoughts?
Hi Kalli, I personally do not think 2 Tablespoons of salt is too much, and if I were increasing the recipe by 50% I wouldn’t blink an eye adding a third Tablespoon. 3 Tablespoons of salt seems like a fine amount (to me) when you consider that marinade is going to season 15 POUNDS of chicken. I know I had another reader who also though 2 T. of salt seemed like a lot, and that person said the marinade itself tasted too salty, but the finished chicken was perfect. And of course we are all only eating the finished chicken, no one is eating the marinade!
That being said, you can ALWAYS add more salt to the finished dish if you find it lacking. If you are weary of the salt, just cut back and add more later if you need it. Good luck, I truly hope you love it!