Recreate the bold, smoky, and spicy flavors of the original at home with this easy 30-minute Chipotle Chicken Copycat Recipe. The key to it tasting just like the restaurant is all in a quick and easy marinade made from chipotle peppers, adobo sauce, lime juice, and a blend of Mexican spices. You can then either grill or cook in a cast-iron skillet (both instructions included below!)
And don’t forget to pair it with these other Chipotle copycat sides for a full meal: Cilantro Lime Rice, Chipotle Corn Salsa, Chipotle Fajita Veggies or make a Chipotle Chicken Burrito Bowl!
I have to admit—I have a serious Chipotle obsession. No matter how many times I go, I always order the same Chicken burrito bowl with that smoky, perfectly spiced grilled chicken. (Why mess up a good thing, amiright?!)
But after too many trips in the last few weeks, I had to figure out how to make it at home. And let me tell you—after testing and tweaking the marinade at least a dozen times, this recipe nails the flavor!
The secret? A bold marinade made with chipotle peppers (in a can, and not dried!), smoky adobo sauce, fresh lime juice, and a touch of sweetness to balance the heat. Once grilled or pan-seared, the chicken turns juicy, tender, and loaded with that signature smoky spice.
Ingredients You’ll Need
- Chicken. Either skinless chicken breasts or thighs will work. Breasts are leaner, but boneless skinless chicken thighs pack more flavor.
- Chipotle chiles. You are looking for the chipotle chiles in adobo sauce. You should be able to find a can or jar in the Mexican food or ethnic section of your local grocery store.
- Onion. A red onion is recommended, but you can use a white, sweet, or yellow one if needed.
- Garlic. Don’t skip the fresh minced garlic, the flavor won’t be the same. If you have to, though, garlic powder can be used.
- Spices. For that traditional flavor, be sure to use chili powder, ground cumin, and dried oregano. Of course, sea salt and pepper are also needed.
- Brown sugar. A bit of sweetness really balances out the spices and helps to caramelize the chicken.
For the exact measurements and detailed instructions, please see the recipe card below.
How to Make Copycat Chipotle Chicken
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
- Prepare the marinade. Place the chipotle chili and adobo sauce in the bowl of a food processor. Add in the diced onion, minced garlic, lime juice, spices, sugar, salt, black pepper, and oil. Process the marinade ingredients on high for 20 to 30 seconds. There should be no chunks or obvious pieces remaining.
- Prep the chicken. Cover your chicken breasts with plastic wrap and use a meat mallet to pound the breasts until they are no more than 1 inch thick. Cut each piece into 5- to 6-ounce portions.
- Marinate the chicken. Place chicken into a large mixing bowl. Carefully pour the chipotle marinade over all of the pieces. Ensure each piece is completely coated, then let the chicken rest in the fridge for at least 30 minutes and no more than 24 hours.
- Cook in a skillet. Add the last tablespoon of oil to a large skillet over medium heat. Place the chicken in the pan, ensuring the pieces aren’t touching. Cook for 7 to 8 minutes on each side for breasts, or 9 to 10 minutes per side for thighs. After flipping, brush any remaining marinade over the chicken. Remove from heat when the internal temperature reaches 160°F, then tent with foil until it reaches 165°F.
- Cook on a grill. Preheat the grill to medium-high heat (400-450°F). Lightly oil the grates and grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 160°F. Let rest, tented with foil, for 5 minutes before slicing.
Prepping Ahead of Time
- You can make up the marinade up to 2 to 3 days in advance, or make the marinade and combine with the chicken the night before. Do not marinade for more than 24 hours or else the chicken will break down too much and have a mealy texture.
What can I eat with Chipotle chicken?
When you’re ready to serve this up, you can’t go wrong with any of these easy sides:
A rice base like Cilantro Lime Cauliflower Rice, Mexican Rice, or Instant Pot White Rice is the perfect start.
This Mexican Street Corn Salad is easy and oh so tasty.
And don’t forget the Refried Black Beans or Instant Pot Black Beans. Pico de Gallo and sour cream are favorite toppings, too.
What can I make with leftover adobo sauce?
If you have leftover adobo sauce, it’s a perfect marinade for a variety of proteins—from beef to pork to seafood. Whip up a stir-fry with the sauce, or try it on a salad!
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If using chicken breasts, place chicken in a gallon-sized Ziploc bag and pound to about ½ inch thick using a meat mallet or rolling pin. Remove from the plastic bag and transfer to a cutting board and cut into six 4-ounce pieces. (If using thighs, just leave as-is.)
1 ½ pounds boneless, skinless chicken breasts
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Add the chipotle peppers and adobo sauce to a food processor or blender along with the red onion, garlic, lime juice, chili powder, cumin, oregano, brown sugar, salt, black pepper, and 2 tablespoons of the avocado oil. Blend for 15 seconds, scrape down the sides and blend for 15 more seconds, or until smooth.
¼ cup chipotle chiles in adobo sauce, ¼ cup finely diced red onion, 2 garlic cloves, 2 tablespoons lime juice, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon dried oregano, 1 teaspoon packed brown sugar, 1 ½ teaspoons salt, ½ teaspoon black pepper
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Pour the mixture over the chicken, seal the bag, and massage chicken to ensure all of the marinade gets into the meat. Refrigerate for at least 30 minutes or up to overnight.
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When ready to cook, transfer the chicken to a bowl, being careful to reserve any leftover marinade in the plastic bag. Allow the chicken to rest at room temperature for 10 minutes before cooking.
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Heat 1 tablespoon avocado oil in a large cast-iron skillet over medium heat. Add the chicken in a single layer and cook for 7-9 minutes, or until lightly charred, brush generously with any leftover marinade, flip, and continue cooking for another 6-8 minutes, or until the internal temperature reaches 160°F. (See notes below for grilling instructions.)
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Remove the chicken from the skillet, place on a clean plate, and tent with aluminum foil, where it will continue to cook. Ensure it has reached an internal temperature of 165°F. Then, when cool enough to handle, cut it into bite-sized cubes or strips.
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Serve immediately with a sprinkle of finely chopped cilantro or dice and serve in a Chipotle Chicken Burrito Bowl.
- Marinating Time: For the best flavor, marinate the chicken for at least 2 hours, but overnight is ideal. If short on time, a 30-minute marinade will still add great flavor.
- Grilling Instructions: Preheat the grill to medium-high heat (400-450°F). Lightly oil the grates and grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
- Chicken Thighs vs. Breasts: Chipotle uses boneless, skinless chicken thighs for extra juiciness, but chicken breasts work too! If using breasts, pound them to an even thickness to ensure even cooking.
- Adjusting Spice Level: For milder heat, use just the adobo sauce and remove some of the chipotle peppers. For extra spice, add an extra chipotle pepper or a pinch of cayenne.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water or lime juice to keep it moist.
Calories: 197kcal, Carbohydrates: 5g, Protein: 21g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 60mg, Sodium: 603mg, Potassium: 417mg, Fiber: 2g, Sugar: 2g, Vitamin A: 302IU, Vitamin C: 4mg, Calcium: 35mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
