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. Surprised there is no citrus in your marinade, such as lime juice. But, I guess cause there is vinegar in the canned chipotles. Love the details you provided for your recipe.5 stars

    Reply

    1. Now that you mention it, that IS a little strange (no citrus). Ha. Yes, I am so grateful for all the questions and insights readers have shared over the years so I could build this recipe up with all those details. It didn’t start out that way! Thanks so much for your kind words. 🙂 Have a great week Jack!

  2. Hi Megan,!  We LOVE Chipotle at our house and couldn’t be happier with the out come of the pork and chicken!  Wonderful!!  I did goofed on the chicken and used more of the liquid so mine did not come out as a dry rub but rather a thick marinade but the results were still fantastic.  Thanks for sharing!!5 stars

    Reply

    1. Hi Colleen! That is SO GREAT to hear! The marinade should be wet and thick, not a dry rub, so you probably did it right. 🙂 I’m so glad you enjoyed the recipes! Have a great weekend. 🙂

    1. Hi Armando, it’s a 2-ounce package but because the size of chiles varies, the number would vary. I would say it’s 2 large chiles, or 3-4 small chiles, or a combination such as 1 large and 2 small. But I only find them in the 2-ounce package so that’s what I get. I hope this helps!

    1. Ho Bonni, it absolutely can although at this point I cannot claim it is a “copycat.” I haven’t tested it or reviewed their ingredients. It’s on my list to do, though! But in the meantime, you can certainly try it out. It’d probably be super delicious, copycat or not. Thanks! Take care!

  6. hola patry, por favor me dices de qué marca es el lápiz color crema?

    es difícil encontrarlo! mil besos

    Reply

  7. Could this same marinade be used to make a copycat chipotle steak? If so, what kind of steak should I use?

    Thanks

    Reply

    1. Hi Anakin, you could certainly try it on steak. I don’t know if it would be the exact same as Chipotle’s, but I think it would be delicious. They use round steak for the “steak” and chuck for the “barbacoa.” I hope to test this out at some point and post my findings so we’ll all know for sure! Take care.

  8. I made the Chipotle chicken for my son’s high school graduation. People thought I had it catered. I followed your recipe exactly and used the quick soak method. Thank you for the recipe.5 stars

    Reply

    1. Hi CariAnn, YAY! That’s awesome! Yes, I always use the quick-soak method now myself. I’m so glad people loved it, and you saved a bundle of money. Thanks for sharing! Take care! And congrats to your son. 🙂

  9. …Speaking of charcoal, what do you think of using mesquite?  I started to buy some today, but I don’t want to mess with something that’s already working out so well.  If it ain’t broke, why fix it?

    Reply

    1. You know, I haven’t dabbled in the whole flavored grilling/smoking situation. My brother has a smoker and knows a lot about that stuff, but I’m just a dreamer at this point. I think if you have the time and the interest, why not give it a shot? You clearly cook for the love of it and there just aren’t enough people like that around!

  10. Hello, Meggan!  Thank you for this!  Since the restaurant chain has received such negative press lately, we decided it would be better to just do it ourselves.  I have augmented your recipe, followed to the precise letter, with the addition of a jar of Herdez’ Chipotle cooking sauce.  Perhaps redundant, perhaps overkill, but it works for us.  Also, since my wife’s tastes skew spicier than most, I add dried chipotle pepper flakes to the marinade.  But hats of to you, Meggan — the basic recipe alone is better than Chipotle’s in the first place.  I think the Herdez sauce adds an extra layer to the meat such that I can also marinate and place breasts on the grill without loss of moisture.  Also, I use indirect charcoal heat to grill them and then direct heat to achieve the all-important char.  No, I’m not a shill for Herdez; I’m a recently retired federal employee with time on my hands and who cooks for my still-employed wife who used to eat Chipotle chicken bowls once a week.  Thanks to your recipe, she can now have it whenever she wants, and it’s sure to be a hit at our next dinner party.   My gratitude to you is only exceeded by my gratitude.5 stars

    Reply

    1. Hi, Darryl! I’m so overwhelmed by your thoughtful, lovely comment. I am definitely going to seek out the Herdez Chipotle cooking sauce. I have to say, I’m trying to train my taste buds to “skew spicier” anyway. I’ve started adding dried chili flakes to everything! Not sure if that will do the trick. 🙂 I do think the breasts run the risk of drying out if grilled, so I can’t wait to try your adaptation. Thank you again for your comment, your tips & tricks, your support, and your gratitude! Also congrats on your retirement. 🙂 Your wife is one lucky lady!