This Copycat Chipotle Chicken Recipe is bursting with smoky, spicy flavors and is incredibly easy to make at home. Perfect for burritos, bowls, or salads, it brings the authentic taste of Chipotle to your kitchen.
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Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
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blog post.
We order Chipotle often and occasionally recreate the recipes at home. It took a bit of trial and error to get this Chipotle Chicken just how I wanted it, but I think I nailed it. This recipe is adapted from the ingredients of the restaurant’s chicken marinade but adds lime for more flavor.
You can use this chicken in many different ways. Use it to make your own Chipotle bowls, over cilantro lime rice, with toppings like black beans, pinto beans, fajita vegetables, lettuce, tomato, sour cream, and salsa. You can also use it in a burrito or on a salad topped with chipotle vinaigrette. I like to make a big batch of this chicken and use it in a few different meals.
Ingredients at a Glance (Full detailed list of ingredients and instructions in the recipe card below)
- Chicken: boneless, skinless chicken thighs. You can also use boneless, skinless chicken breast, just adjust the cooking time as they tend to cook faster and can dry out more easily.
- Peppers and Aromatics: chipotle peppers in adobo sauce and garlic cloves
- Spices: ground cumin, dried oregano, black pepper, and kosher salt
- Liquids: canola oil, white vinegar, lime juice
How to make Copycat Chipotle Chicken
The key to the ingredient is the chipotle marinade. Combine chipotle peppers, garlic, cumin, oregano, oil, vinegar, salt, and pepper in a food processor or blender. Blend until the mixture is smooth.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate. Marinate for at least 2 hours, though I recommend marinating overnight for deeper flavor.
When ready to cook, preheat a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off any excess.
Place the chicken in the skillet in a single layer and cook the chicken thighs for 5-7 minutes on each side. You may need to cook the chicken in batches to avoid overcrowding.
Once cooked, remove the chicken from the heat and let it rest for a few minutes. This helps the juices redistribute, keeping the chicken moist.
Chop the chicken into small pieces, similar to the style served at Chipotle. This makes it perfect for filling burritos, tacos, bowls, or salads.
Enjoy with rice, beans, salsa, guacamole, or cheese. It’s a tasty twist on a favorite Chipotle dish.
Storage Options
You can make chipotle chicken ahead of time and store it in the refrigerator for up to 3-4 days. It also freezes well for more extended storage. Freeze for up to 3 months.
To reheat
Microwave: Place the chicken on a microwave-safe plate, cover it with a microwave-safe lid or another plate, and heat on medium power for 1-2 minute increments, stirring or flipping the chicken to ensure even heating.
Oven: Preheat the oven to 350°F (175°C), place the chicken in an oven-safe dish, cover it with aluminum foil to prevent drying out, and heat for 15-20 minutes or until the chicken is heated through.
Marinating the Chicken Ahead of Time
If you prefer to marinate the chicken ahead of time, you can do so for no longer than 48 hours in the refrigerator. You can also freeze the marinated chicken for up to 3 months, ensuring it is stored in a freezer-safe airtight container or resealable plastic bag.
Looking for more marinated chicken recipes? Try these out:
I hope you like this copycat chipotle chicken recipe as much as we do. If you tried this recipe, please rate it and let me know how it turned out in the comments below! Your feedback is greatly appreciated and helps others find and enjoy this recipe.
Copycat Chipotle Chicken Recipe
Ingredients
- 3 Tablespoons of chipotle peppers in adobo sauce plus 1 pepper
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ cup canola oil
- 2 Tablespoons white vinegar
- 2 lbs chicken thighs boneless, skinless
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 lime for squeezing on top of cooked chicken
Instructions
- Combine chipotle peppers, garlic, cumin, oregano, oil, vinegar, salt, and pepper in a food processor or blender. Blend until the mixture is smooth.
- Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate. Marinate for at least 2 hours, though I recommend marinating overnight for deeper flavor.
- When ready to cook, preheat a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off any excess.
- Place the chicken in the skillet in a single layer and cook the chicken thighs for 5-7 minutes on each side. You may need to cook the chicken in batches to avoid overcrowding.
- Once cooked, remove the chicken from the heat and let it rest for 5-10 minutes.
- Chop the chicken into small pieces. Serve and enjoy.