This Copycat Chipotle Chicken Recipe is simple to make and just as delicious as the real thing. It's also perfect for meal-prep and can be used in so many different dishes.
Try using this recipe for Chipotle chicken in our Chipotle Burritos, Chipotle Burrito Bowls, Nachos, Tacos, or Quesadillas too.
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Copycat Chipotle Chicken Recipe
Chipotle is a simple go-to lunch or dinner for many people because it’s quick, fairly healthy and super tasty. But the costs can really start to add up. I thought, how hard can it be to make Chipotle Chicken? Luckily, I was right—this recipe couldn’t be easier.
You’ll need a few ingredients to make your marinade, chicken breasts (you could sub dark meat), and your favorite fixings. The recipe itself only takes about 20 minutes to prep. During the rest of the time, the marinade does all the work. It tastes just as good as the real thing, and there's always a double scoop of juicy chicken at home!
I’ve included instructions for grilling, baking, and sautéing your Copycat Chipotle Chicken so you’ll have plenty of ways to get that juicy, flavor-packed Chipotle favorite whenever you want. Make a big batch, and you’ll be able to eat it throughout the week!
Chipotle Chicken Video Tutorial
What to Serve with Chipotle Chicken
- Cilantro Lime Rice, or Spanish Rice
- Homemade Guacamole
- Refried Black Beans or Copycat Chipotle Black Beans
- Homemade Fresh Salsa
- Pepper Jack Queso
- Pico De Gallo
Key Ingredients
- Onion - red onions taste great in this marinade, but you could also use white or yellow if that is all that you have.
- Adobo Sauce - I like to use just the adobo sauce from a can of chipotle peppers in adobo. You can store and save the rest of the canned peppers and sauce for another use.
- Brown Sugar - I use light brown sugar for this recipe.
- Lime Juice - fresh squeezed tastes best.
- Garlic - fresh minced garlic has the best flavor, but garlic powder would also work.
- Chili Powder - you can use regular chili powder or ancho chili powder.
- Cumin - this adds signature flavor to the marinade.
- Oregano - try and find either Mexican or Italian dried Oregano. They both have a slightly different flavor profile but are equally good in this marinade.
How to Make Copycat Chipotle Chicken
- Blend the marinade. In a food processor or blender, add the onion, adobo sauce, avocado oil, brown sugar, lime juice, minced garlic, chili powder, cumin, and oregano. Blend until smooth, then set aside.
- Tenderize the chicken. Lay chicken on a cutting board, cover with plastic wrap and pound chicken to an even thickness using a meat tenderizer or the bottom of a glass jar. You want to pound the chicken to about ½" - ¾" thickness.
- Marinate. Add pounded chicken to a large resealable plastic bag, then pour marinade ingredients over the chicken. Seal the bag and massage until all the chicken is covered in marinade. Marinate in the fridge for as little as 2 and up to 24 hours.
- Grill the chicken. Preheat grill and remove the chicken from the marinade. Season both sides with salt and pepper, then place on the grill and cook over medium-high heat for about 5-7 minutes per side, or until the chicken is caramelized and the internal temperature reaches 165 degrees F in the thickest spot.
- Cut into pieces and serve. Take chicken off the grill and tent with foil for 5 minutes. Cut chicken into bite-sized pieces, then season to taste with salt and fresh-squeezed lime juice just before serving.
Oven Baked Chipotle Chicken
To oven-bake the chicken, first preheat your oven to 350 degrees. Spray a baking dish with non-stick cooking spray and arrange the chicken in a single layer. Season with salt and pepper, then bake for 35-40 minutes, or until the chicken reaches 165 degrees F in the thickest spot.
Once cooked, remove from the oven and let rest before cutting into small pieces and seasoning.
Stovetop Chipotle Chicken
To cook the chicken over the stovetop, first heat 2 tablespoons of cooking oil in a large non-stick skillet over medium heat. Add chicken breasts to the pan and cook, until golden brown, or about 4-5 minutes. Flip to the other side and continue to cook the chicken for another 4-5 minutes, or until the internal temperature of the chicken reaches 165 degrees F in the thickest spot.
Once cooked, remove from the heat and let rest before cutting into small pieces and seasoning.
Frequently Asked Questions
You can actually freeze leftover canned chipotle peppers in adobo sauce! Empty the rest of the can into a small freezer bag and allow it to freeze as flat as possible. When you want to use some, just break off as much as you want and toss the rest back in the freezer for up to 6 months.
You could also freeze them individually in ice cube trays, then transfer to a freezer bag once they have frozen completely.
The minimum time to marinade your Copycat Chipotle Chicken is 2 hours in the fridge. This will at least ensure that the chicken is nice and flavorful and juicy. However, you can marinade as far as 24 hours in advance if you want to get a head start.
Chipotle serves chicken thighs, which you could absolutely substitute for the chicken breasts in this recipe. Because we marinate and tenderize the chicken breasts, they turn out just as tender and juicy as the original.
Recipe Tips
- Be sure to make plenty because you can always freeze some! This way, your Chipotle chicken can be the perfect meal prep option.
- The preferred method for cooking chipotle chicken is on a hot Black stone. Since most of us don't have a Blackstone, grilling is the next best option. Of course, there are oven and stovetop instructions too.
- If your chicken seems a little dry when you're reheating it, just add a teaspoon or two of water before reheating.
Storing and Freezing Instructions
- To store, put your chicken into an airtight container and keep in the fridge for up to 3 days. If you want to reheat, you can warm in the microwave or add to a saute pan over medium heat and cook with a little oil until warmed through.
- To Freeze, you can also put a single serving on Chipotle Chicken in a freezer bag and freeze for up to 3 months. It's so easy to meal prep when your chicken is ready to go.
Copycat Chipotle Chicken Recipe
Ingredients
Copycat Chipotle Chicken Marinade
- 2 lbs Chicken Breasts boneless, skinless
- ½ medium Red Onion chopped, can substitute white or yellow
- 2 Tablespoons Adobo Sauce from canned abobo chilis
- 3 Tablespoons Avocado Oil
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Lime Juice
- 2 teaspoon Garlic minced
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Oregano dried Mexican or Italian
- 1 teaspoon Salt plus more to taste
- ½ teaspoon Black Pepper
- 1 whole Lime cut into 6 wedges for serving
Instructions
How to Prepare and Marinade Chicken
- In a food processor or blender, add the onion, adobo sauce, avocado oil, brown sugar, lime juice, minced garlic, chili powder, cumin, and oregano. Blend until smooth, then set aside.
- Lay chicken on a cutting board, cover with plastic wrap and pound chicken to an even thickness using a meat tenderizer or the bottom of a glass jar. You want to pound the chicken to about ½" - ¾" thickness.
- Add pounded chicken to a large resealable plastic bag, then pour marinade ingredients over the chicken. Seal the bag and massage until all the chicken is covered in marinade. Marinate in the fridge for as little as 2 and up to 24 hours.
Grill Instructions
- Preheat grill and remove the chicken from the marinade. Season both sides with salt and pepper, then place on the grill and cook over medium high heat for about 5-7 minutes per side, or until the chicken is caramelized and the internal temperature reaches 165 degrees F in the thickest spot.
- Take chicken off the grill and tent with foil for 5 minutes. Cut chicken into small, bite-sized pieces, then season to taste with salt and fresh squeezed lime juice just before serving.
Oven Instructions
- Preheat oven to 350 degrees and remove the chicken from the marinade. Spray a baking dish with non-stick cooking spray and arrange chicken in a single layer. Season with salt and pepper, then bake for 35-40 minutes, or until the chicken reaches 165 degrees F in the thickest spot.
- Remove the chicken from the oven and tent with foil for 5 minutes. Cut chicken into small, bite-sized pieces and transfer to a bowl. Pour the drippings from the baking dish over the chicken and season with salt and fresh squeezed lime juice just before serving.
Stovetop Instructions
- Remove the chicken from the marinade. Heat 2 tablespoons of cooking oil in a large non-stick or cast iron skillet over medium heat. Add chicken breasts to the pan and cook, until golden brown, or about 4-5 minutes. Flip to the other side and continue to cook another 4-5 minutes, or until the internal temperature of the chicken reaches 165 degrees F in the thickest spot.
- Remove the chicken from the pan and tent with foil for 5 minutes. Cut chicken into small, bite-sized pieces and transfer to a bowl. Pour the drippings from the pan over the chicken and season with salt and fresh squeezed lime juice just before serving.
Serving Instructions
- Serve on a tortilla, quesadilla or rice bowl with additional toppings if desired. Store leftover chicken in an airtight container in the fridge for up to 3 days.
Nutrition
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You can make your very own Chipotle Chicken Recipe in no time. It's simple and just as delicious as the real thing. This is a copycat chipotle chicken recipe that's perfect to be used in your favorite burrito, tacos and more.
Natalie
I think I never tried chipotle chicken before. Sounds delicious. That marinade with all the spices inside sounds amazing. I'm excited to try this!
Shadi Hasanzadenemati
This was such a hit! Thank you for this awesome recipe