Chipotle Chicken recipe
Ditch the takeout line and whip up this copycat Chipotle Chicken at home – the marinade is a breeze, healthy, and delivers flavors that surpass the original! Use chicken breasts or thighs, and follow my guide for baking or grilling perfection.
Take your Chipotle menu to the next level with my cilantro-lime rice, guacamole, fajita veggies, and corn salsa, plus steak and sofritas for even more delicious choices for your friends and family!
When I’m craving fresh food in a hurry, Chipotle Mexican Grill’s chicken is my go-to – nothing beats a giant burrito or bowl overflowing with rice, beans, veggies, creamy guacamole, and the star of the show, their delicious chicken.
Chipotle’s flavorful, tender, and juicy chicken is the star of my order, perfect for everything from tacos to bowls, and I’ve got cooking methods covered whether you want to grill, sauté, or bake it at home!
Making Chipotle Chicken for a crowd? No sweat! Just use the handy slider in my recipe card to easily scale up the quantity.
How to Make Chipotle Chicken Marinade
The smoky, spicy flavor in Chipotle’s chicken is delivered by a combination of dried ancho chiles and adobo sauce.
To create this flavor, you can:
- Consider buying Ancho Chile powder online. (Culinary Hill may earn money if you buy through this link)
- Make your own Ancho Chile powder
- Soak Dried ancho chiles (Culinary Hill may earn money if you buy through this link)
Marinade Method 1: Using Ancho Chile Powder
Ancho Chile Pepper powder is available for purchase, or you can make your own: 1/4 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
- While slow-soaking dried ancho chiles for at least 12 hours softens them up for easy prepping – removing the stems, seeds (use gloves!), and splitting them open – for an extra kick, you can add chipotle pepper seeds.
- A huge thank you to reader Ryan for sharing their quick-soaking method – it’s a lifesaver that cuts 12 hours off this recipe! Simply toast the dried chiles in a skillet, then microwave them in water for perfectly softened chiles in minutes.
While Chipotle skips red onion in their marinade, it adds a delicious depth that’s hard to resist. So, here’s the dilemma: prioritize authenticity or pure flavor? Spoiler alert: I went with the tastier option (and included the red onion).
Combine all the marinade ingredients in a food processor or blender.
How to Cook Chipotle Chicken
Chipotle grills their boneless, skinless chicken thighs on a flat-top grill, a method familiar to anyone who’s enjoyed their smoky, flavorful chicken in a burrito or bowl.
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)
While I recommend a final temperature of 165 degrees for safe cooking, culinary school teaches us to pull chicken at 160 degrees and let it rest, as it’ll continue to cook internally (carry-over cooking) and reach a safe 165 degrees or so.
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Chipotle Chicken recipe (copycat)
- Total Time: 1 hour 20 minutes
Description
Ditch the takeout line and whip up this copycat Chipotle Chicken at home – the marinade is a breeze, healthy, and delivers flavors that surpass the original! Use chicken breasts or thighs, and follow my guide for baking or grilling perfection.
Ingredients
- 1/2 medium red onion coarsely chopped (see notes)
- 3 cloves garlic
- 2 tablespoons adobo sauce from a small can of Chipotle peppers
- 2 tablespoons ancho chile powder or 1 ounce dried ancho chiles, soaked, see recipe notes
- 2 tablespoons olive oil or rice bran oil, plus more for the cooking surface
- 2 teaspoons 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):
- Combine the fiery flavors of red onion, garlic, adobo sauce, and ancho chile powder with olive oil, cumin, and oregano in your food processor. Blend until smooth, then thin to 1 cup with water for a marinade ready to burst with bold taste.
- Place the chicken in a large, freezer-safe plastic bag, then pour in marinade, seal the bag, and mash it gently until the chicken is evenly coated. Marinate in the refrigerator in a dish for at least 30 minutes, or overnight for deeper flavor.
To make the chicken on the stove:
- Heat 2 tablespoons oil in a large skillet until shimmering, then add chicken and cook, turning occasionally, in batches if your skillet is small, until the temperature reaches 165 degrees on an internal thermometer.To accommodate different skillet sizes, cook the chicken in batches.
- After transferring to a cutting board and tenting with foil for 10 minutes to trap steam, chop the food into small pieces, season with salt to taste, and serve on tortillas or in bowls with your desired toppings.
To make the chicken on the grill:
- Preheat a pan or skillet over medium-high heat and coat it with 2 tablespoons of oil.Grill the chicken in batches, turning occasionally for 10 to 15 minutes, until an internal thermometer registers 165°F and bits of caramelized fond cling to the outside. Add 1 – 2 tablespoons of oil to your grilling surface between batches.
- Remove to a cutting board, tent with foil for 10 minutes, then chop into small pieces, season to taste with salt, and serve on tortillas or in bowls with additional toppings as desired.
To bake the chicken in the oven (preferred method for white meat):
- To get the chicken cooking, preheat your oven to 400 degrees and coat a baking dish with oil or nonstick spray, then arrange the chicken pieces in a single layer.Completely cover the chicken with parchment paper, tucking it in around the edges, and bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F when tested with an internal thermometer.
- Remove to a cutting board, tent with foil for 10 minutes, then chop into small pieces, season to taste with salt, and serve on tortillas or in bowls with additional toppings as desired.
Notes
- For the quick-soaking method with ancho chiles, start by removing the stems and seeds while wearing gloves (recommended), then toast the dried chiles in a dry skillet over medium-low heat until fragrant, about 5 minutes, avoiding burning.Transfer to a medium bowl, add 4 cups (1 quart) water and 2 Tablespoons adobo sauce, and microwave on HIGH for 6 minutes.Drain the chipotle peppers, reserving ¼ cup of the cooking liquid to rinse some of the adobo sauce off in the food processor for step 2.
- For the slow-soaking method, place ancho chiles in a bowl, add enough water to cover completely, then top with a small plate or bowl to weigh them down and ensure they are fully submerged. Soak for at least 12 hours or overnight, and drain well afterwards.
While Italian and Mexican oregano offer distinct flavors (Mexican has a touch of marjoram), either works beautifully in this recipe – use whichever you have on hand!
- Prep Time: 20 minutes
- Cook Time: 1 hours
- Category: Main course
- Cuisine: American, Mexican
Nutrition
- Serving Size: 8 servings
- Calories: 133 kcal
- Sodium: 363mg
- Fat: 6.7g
- Carbohydrates: 1.8g
- Protein: 15g
- Cholesterol: 70mg
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