Copycat Chipotle Chicken Recipe
This copycat recipe for Chipotle chicken is spot-on, and arguably even better than the original restaurant favorite! The chicken can sit in the marinade overnight for an easy weeknight dinner. Cook the chicken on the stove top, in the oven, on the grill, or in the air fryer, and then use it in your favorite Mexican meal.
Many years ago, my husband suggested replica Chipotle burritos for lunch, and while I will get either chicken or barbacoa in my burrito, burrito bowl, or tacos, my husband is a straight-up chicken burrito lover, so I knew that's what I'd make.
A round of searching for the perfect Chipotle chicken recipe led me to this amazing marinade. When my husband smelled it, he said he just wanted to eat it by the spoonful. It's amazing and makes the BEST flavorful, juicy chicken!
Ingredients for the Chipotle Chicken Marinade
This marinade is phenomenal and gives the chicken all of its flavor. It comes together quickly and smells phenomenal! Here is what we use:
- Red Onion + Garlic – The base of the aromatics for the marinade.
- Adobo Sauce – This is from a can of chipotle peppers in adobo sauce (you can freeze and save the peppers and any additional sauce for future uses).
- Olive Oil – Or you can use your favorite cooking oil.
- Ancho Chile Powder – This specialty chili powder is sometimes available in supermarkets with a large international spice section but can also be purchased online.
- Cumin, Oregano, Salt, and Pepper – Cumin and oregano are standard Mexican spices and impart a sweet smokiness.
- Chicken Thighs – Boneless skinless chicken thighs are perfect for this recipe; they absorb the marinade well and stay nice and juicy with no fear of drying out, which can sometimes happen when cooking chicken breasts.
The marinade could not be simpler to make – add the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper to a blender or food processor and process until smooth. Pour into a measuring cup and add enough water to reach 1 cup.
Poke holes all over the chicken with a fork, then combine the chicken and marinade in a resealable plastic bag, turning it over so that the marinade coats all of the chicken.
The chicken can be marinated for an hour or up to one full day. Of course, the longer you let it stew in that marinade, the more the flavor will soak into that chicken.
How to Cook the Chicken
You can cook the chicken by baking, grilling, or using an air fryer, but I really, really recommend that you sauté in a pan, preferably a cast iron skillet if you have one. Doing so will guarantee a wonderfully crusted exterior, which is this chicken’s creme de la creme.
It’s super simple; here’s how we cook it:
- Preheat a large skillet over medium heat.
- Add enough olive oil to coat the bottom of the pan.
- Add the chicken to the pan and cook, turning occasionally, until completely cooked through, 165 to 175 degrees F on an instant-read thermometer. (I recommend cooking in two batches and adding more olive oil in between if needed).
- Remove the chicken to a large cutting board and allow to rest for at least 10 minutes. Slice or chop the chicken as desired.
Enjoy!!
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Ways to Enjoy This Chipotle Chicken
You could use this chicken in any scenario that involves chicken, but the most obvious (or most popular) is to make burritos or a burrito bowl with it. Use the chicken as the base and add your favorite toppings:
- Beans (black beans or pinto beans)
- Rice (cilantro-lime rice or Mexican rice)
- Salsa (traditional salsa, black bean-corn salsa, or mango salsa) or a fresh pico de gallo
- Guacamole
- Shredded lettuce
- Shredded cheese
- Sour cream
- Queso
You can also use this chicken as a jumping-off point for any of the following:
- Chicken tacos
- Chicken fajitas
- Chicken enchiladas
- Salads
- Chicken wraps
To round out your meal, serve tres leches cake, alfajores, or churros for dessert!
Recipe Tips and Notes
- Chicken – While chicken thighs are the preferred meat for this recipe, you can also make this recipe with chicken breasts.
- Spice Level – I would give this a mild spiciness level; we have family members who are pretty averse to spice and have eaten without an issue.
- Adobo Sauce – You will not need all of the sauce from the can of chipotle peppers, but you can freeze the remainder (use an ice cube tray for easy measuring!) and the chipotle peppers for another recipe.
- Storage – Leftovers should be stored in an airtight container in the refrigerator for up to 4 days.
- Freezing – You can freeze the marinade, the marinaded raw chicken, and the cooked chicken. Use an airtight, freezer-safe resealable bag or container. Thaw the marinade or the marinaded chicken in the refrigerator overnight before using.
More Favorite Mexican Recipes
Enjoy these other Mexican main dishes for dinner!
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If you make this Chipotle chicken recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
Copycat Chipotle Chicken Recipe
Ingredients
- ½ medium red onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 2 tablespoons adobo sauce, from a small can of chipotle peppers in adobo sauce
- 2 tablespoons olive oil
- 2 tablespoons ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon salt
- ½ teaspoon black pepper
- Water, as needed
- 3 to 4 pounds boneless skinless chicken thighs
Instructions
- Make the Marinade: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper into a food processor or blender and process until smooth. Pour the marinade into a 1-cup measuring cup and add enough water to reach to 1 cup.
- Using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade over, seal, and use your hands to move the marinade around so that all of the chicken is evenly coated. Refrigerate for at least 1 hour, or overnight.
- Cook the Chicken: Preheat a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, 165 to 175 degrees F on an instant-read thermometer. (I recommend cooking in two batches and adding more olive oil in between, if needed). Remove the chicken to a large cutting board and allow to rest for at least 10 minutes. Slice or chop the chicken, as desired. Serve in a burrito, in a salad, or on its own!
Notes
- Chicken - While chicken thighs are the preferred meat for this recipe, you can also make this recipe with chicken breasts.
- Spice Level - I would give this a mild spiciness level; we have family members who are pretty averse to spice and have eaten without an issue.
- Adobo Sauce - You will not need all of the sauce from the can of chipotle peppers, but you can freeze the remainder (use an ice cube tray for easy measuring!) and the chipotle peppers for another recipe.
- Storage - Leftovers should be stored in an airtight container in the refrigerator for up to 4 days.
- Freezing - You can freeze the marinade, the marinaded raw chicken, and the cooked chicken. Use an airtight, freezer-safe resealable bag or container. Thaw the marinade or the marinaded chicken in the refrigerator overnight before using.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances
This recipe was originally published in May 2016.
Great recipe! I usually make something like this in the instant pot , but wanted a change. I decided to put lime juice instead of water, because I think it helps tenderize the meat. I like the skillet option , but I have a grill pan that works well. I don’t think it was too much salt since it is for 3-4 pounds of chicken. The servings shoud be 3.5 to 4 ounces per person so this serves way more than the recipe stated. (more like 12 servings). I always put leftover adobo sauce in a small zip lock and just break off a small piece when needed. I didn’t use all the marinade so I saved some and used some as a base for a yummy chipotle dip for chips or as a topping. Thanks for sharing!
I know this is not the intent of your recipe but do you think freezing the chicken and marinade together then thawing and cooking in a crock pot or instant pot would work? It looks delicious and I love making freezer packs for the crock pot for my son.
Hi Beth, Absolutely, that’s a great idea!
I replied to someone below with this comment too. Olive oil should not be used for frying or any high-heat cooking method. Vegetable oil or grapeseed oil is better because their smoke point is higher and the flavor doesn’t burn.
The comment here from the chipotle person made me chuckle, saying the restaurant just uses plain adobo sauce for the marinade..
Would love to make this but will it come out okay with less salt? I don’t know that I can bring myself to put a full Tablespoon of salt in anything. ??
Hi Lori, You can reduce the salt, but keep in mind that it’s for the marinade, and you won’t be eating all of that. The salt helps to tenderize the meat. Enjoy!
I made this last night for dinner and it is SO GOOD! Thank you for the recipe ❤️
Love this recipe. Thank you. The only thing I do different is I cook mines under the broiler. Much easier clean up.
Have you or anyone tried this with chicken breast instead of thighs?
Just wanted to drop a comment. I’ve made this recipe numerous times. My family has thoroughly enjoyed “Chipotle bowl night”. The only changes I did was increase the garlic because.. my family is preparing for the rise of the vampires – just a little joke- and chicken breast. I haven’t been to Chipotle in a while because this hits the spot.
Thanks.
I’ve made this recipe twice. The first time I thought it was good, but a little too salty for me. This time I used half the salt and it tastes very good!!! Doesn’t taste exactly like Chipotle; however, it is good enough if not better in some regards.
I think this marinade (along with your recipe for the rice taste just like the Chipotle burritos we love. We just kept wanting to eat this chicken… it was soooo good on it’s own We recreated the corn salsa on our own and it was just perfect with everything else.
While this is a good marinade, the end result didn’t taste much like Chipotle chicken to me.
As soon as I finished making the marinade I was surprised how much it smelled like a smoky BBQ sauce (from the adobo sauce, I’m sure). The final chicken also tastes somewhat smoky, which doesn’t jibe with the chicken at Chipotle, which to my palate doesn’t taste smoky (more garlic-y and salty, I think).
FYI I used chicken breast and marinated it for about 5 hours, then grilled it on a gas grill. It looked great and tasted good, but just not a match to Chipotle. The search continues…
You say it doesn’t taste like Chipotle, but you didn’t follow the recipe.
I made this for dinner last night and received Amit of praise from husband and my 10 year old. Being quarantined, it was great tasting something so familiar and fun again! Thank you!
This is my GO TO chicken recipe for when I make Mexican food! As a former manager of Chipotle, I can say this is definitely better than the original. Our marinade was ONLY Adobo, and then adding salt while chicken was on the grill. The onion, garlic and oregano really give it a much more complex flavor! Never going back to Chipotle with this recipe. It’s super easy, and absolutely DELICIOUS! I’ll make the marinade and we will have left overs for to go bowls which my partner loves taking to work with him. I also sometimes use chicken breasts (which aren’t as juicy as thighs) but still work great with the marinade if I don’t have thighs on hand. Seriously best version of this recipe! Wonderful job! Would give more than 5 stars if I could :)
I’m so thrilled to hear this!! Thanks so much for sharing your feedback, xo!
Do you have other recipes since you worked at Chipotle?! Would love the rice and carnitas recipe too! Thanks!!
If I was going to use Chicken breasts how much should I use?
Hi Colleen, Same amount!
I am making this tonight and just made the marinade (with the addition of a splash of lime juice, black pepper, marjoram, and a shake of coriander) and it tastes AMAZING! Just like the flavor of Chipotle’s chicken wow. I also added more salt but I like my chicken really salty (and I know Chipotle adds a whole lot of salt to theirs!)
Delicious! I marinated the chicken for 2 days. My husband said it was the best taco he’s ever had!
Whenever I brown meat in a skillet, with olive oil, it sticks. Whats the secret to this browning ,without sticking?
Carol, use either vegetable oil or grape seed oil (it is flavorless but has a high smoke point). Olive oil has a low heat point and is not the optimal one to use for frying, and if you are frying at the proper temperature the oil isn’t adding any flavor.
I use olive oil or avocado oil and haven’t had an issue with it burning. You need to preheat your skillet first, then add your oil, then meat. (especially preheat if using cast iron)
For someone who’s cooking challenged, what’s the measurement of the onion and garlic in cups or fractions thereof after being coarsely chopped?
Has anyone tried to freeze the rest of the adobo sauce and peppers? Hate to let it go to waste!
I freeze the extra adobo and chipotle flattened out in a sandwich bag. Then when a recipe calls for it, I just break off what I need.
We made the extra sauce all the way through the recipe and froze it–just pulled it out of the freezer, defrosted, and marinated our chicken. It held up really well in the freezer.
I just made this and my Chipotle loving kids said it tastes just like Chipotle. They love it. Great recipe. It is so good!!!
My extremely picky daughter loved this chicken and wanted more. Third time making it today. Thanks so much for the recipe!
this looks so good, i can’t wait to try it! the picture of the burrito bowl looks amazing, too. what do you put in your burrito bowls?
Usually lettuce, chicken, white rice, black beans, salsa, shredded cheese, guac and sour cream :)
This chicken is fantastic, I’ve never eaten at Chipotle but doesn’t matter because now I don’t ever have to.
Second time making this. Seriously best chicken recipe for tacos.
This is delicious!! How do I make it into a salad dressing?? Would it work if I add some to olive oil? Any suggestions? Thank you!!
Best chipotle chicken marinade I’ve tried!
I find that it tastes like “Ken’s Steakhouse Fajita Grilling Sauce.” Does anybody else remember the Ken’s steakhouse fajita marinade?? I can’t seem to find any record on the internet that it ever existed! I remember trying to make a copycat version of it myself years ago, but I never came very close. This BEB recipe does it! I do bump up the cumin to 2 TB and use 1 1/2 red onions, and I puree it with an immersion blender.
The best!!!! After searching out a recipe for Chipotle Chicken, I used this one. The street tacos at my son’s 21st birthday party were a hit! So many compliments from our guests. My husband grilled the chicken out on the gas grill. We used breast meat- I filleted the pieces to make them more uniform in thickness. Grilled to internal temp of 160 degrees and they were perfect! I also pan cooked some leftover chicken and it was equally good. But when cooking for 75 guests, the outdoor grill made more sense because of its size. This is a recipe that I will use again and again! Thank you to brown eyed baker for a great recipe!
We make this a lot. It’s amazing. I’d really like to send it to my Google home to talk me through the recipe. I’ve noticed this might be the only recipe on your website I can’t send to Google home.
I tried this recipe for chicken tacos for a going away party. I wanted them to have a better flavor than taco seasoning. It was amazing. I did tenderize and dice up the chicken raw before putting it into a ziplock bag with the marinade (I did puree all the ingredients together). I only let it sit about 15 minutes as the pieces were small. I cooked in a preheated pan with the olive oil as stated just until the chicken was done. I did sprinkle a very small amount of taco seasoning on the chicken while it was cooking. This turned out so good. Just a hint of spice but not too hot for a crowd. Everyone raved over it and I will be putting this recipe in the “special” recipe book so as it will not get lost.
SO GOOD. Omg, I loved this so much. It’s absolutely delicious and easy to make. I pureed the onion and garlic mixture because I hate chunks and it turned out awesome. We made it in a pan, which was definitely the way to go. We also made the cilantro lime rice and that was a hit too! I love this website!
My VERY PICKY daughter loves this and begged me to make it again – which I’m doing tonight.
I am barely getting 2tbls of the adobo sauce from the small cans. Am I supposed to do something with the peppers in them? Like puree them in the sauce to get the 2tbls? This recipe is a hit and have made it a couple times but I am just stumped by my cans lack of available sauce.
I have the same problem trying to get enough liquid from the can of chipotle peppers. I add a small amount of water to the can and mix well. That gives me enough liquid for a couple of recipes. I also take one of the peppers, remove the seeds and add it to the blender. It gives a slight kick, but still not too hot for my three year old who loves this amazing chicken.
Thanks! Didn’t even think about adding some water to the can instead of at the end to make a full cup. It just threw me off when the directions say you can freeze the extra adobo sauce and I am like what extra sauce??
After buying a number of cans of chilis in adobo, and ending up throwing away the peppers just to use the sauce, which wasn’t quite enough, I ended up “faking” the adobo sauce. 2TB tomato paste, 2 TB apple cider vinegar, 1 tsp smoked paprika, 1/16 tsp chipotle powder (optional.)
Hope that helps!