Copycat Chipotle Chicken Recipe
This Copycat Chipotle Chicken recipe is simple, versatile, budget-friendly and just as delicious as the real thing. It’s perfect for meal prep and can be used in burritos, tacos, salads and more.
Servings: 6 people
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 tsp Garlic minced
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Oregano dried Mexican or Italian
- 1 tsp Salt plus more to taste
- ½ tsp Black Pepper
- 1 whole Lime cut into 6 wedges for serving
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.
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.
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.
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.