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Copycat Chipotle Chicken Recipe

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3.8 from 69 reviews

  • Author: Ezabella
  • Total Time: 50 minutes
  • Yield: 8 servings

Description

This Copycat Chipotle Chicken recipe brings the smoky, spicy flavors of Chipotle Mexican Grill into your home kitchen. Marinated in a rich blend of ancho chile powder, cumin, garlic, and oregano, this chicken can be grilled, pan-fried, or baked to juicy perfection. It’s perfect for burritos, bowls, or salads, allowing you to enjoy restaurant-quality Chipotle flavor anytime.

Ingredients

Marinade Ingredients

  • 1/4 red onion
  • 3 – 4 cloves garlic (approximately 1 Tablespoon, minced)
  • 1 Tablespoon ancho chile powder
  • 3 Tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 cup water

Chicken

  • 2.5 pounds boneless, skinless chicken breasts or thighs

Instructions

  1. Blend Marinade: In a blender, combine the 1/4 red onion, 1 Tablespoon minced garlic, 1 Tablespoon ancho chile powder, 3 Tablespoons olive oil, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/4 cup water. Blend until the mixture is smooth and well combined.
  2. Marinate Chicken: Place the chicken breasts or thighs in a large resealable plastic bag. Pour the marinade over the chicken, seal the bag, and massage to coat the chicken evenly. Refrigerate and let it marinate for at least 30 to 60 minutes, or up to overnight for deeper flavor.
  3. Grill Chicken: Preheat your grill to medium-high heat and brush the grill grates with oil to prevent sticking. Remove chicken from the marinade and grill each side for about 8 minutes, or until the internal temperature reaches 165°F. Once cooked, remove the chicken, cover with foil, and let it rest for 10 minutes before chopping.
  4. Alternate Stovetop Cooking: Heat 2 Tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 8 minutes per side, or until the internal temperature reaches 165°F. Remove from pan, cover with foil, and let rest for 10 minutes before chopping.
  5. Alternate Oven Baking: Preheat your oven to 400°F. Spray a 9×13 inch casserole dish with non-stick cooking spray. Place the marinated chicken in a single layer in the dish. Bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from oven, cover with foil, and rest for 10 minutes before chopping.
  6. Serve: Use the chopped chicken in burritos, bowls, salads, or your favorite dishes. Serve warm with your preferred toppings and sides for an authentic Chipotle-style meal experience.

Notes

  • Marinating the chicken overnight will intensify the flavors.
  • Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
  • Adjust the amount of ancho chile powder based on your spice tolerance.
  • Use boneless, skinless thighs for juicier meat, or breasts for a leaner option.
  • Resting the chicken after cooking helps retain juices for better texture.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican

Find it online: https://kitchenloving.com/copycat-chipotle-chicken-recipe/