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The closest you’re going to get to Chipotle’s grilled chicken without paying $12+! My recipe for Copycat Chipotle chicken is better and healthier, and you get more servings of chicken out of it. Serve this with the usual fixings you would find at the restaurant!
Forget paying for a chicken bowl, you can make it right at home for the same price AND get more servings out of it! This recipe is the absolute closest to the chicken served at Chipotle. After trying different smoky elements and making the chicken way too spicy to consume, I’ve finally done it. The smokiness comes from adobo sauce and the spice is ancho chiles! I used one chipotle pepper in the mix for the marinade (because I like it a little spicier), however, it’s completely optional, but you will need adobo sauce from a can of chipotle peppers! Chipotle uses rice bran oil to make their hot foods, but I used olive oil since I can’t find it.
How to make Copycat Chipotle Chicken
As I said, this is the absolute closest you’re going to get in a copycat recipe for Chipotle’s chicken. Just with way less salt—it’s healthier to make at home too. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Boneless, Skinless, Chicken Thighs: This is the cut of the chicken that Chipotle uses. Breasts may dry out easier. Thighs remain juicy when grilled, baked, or pan-fried.
- Ancho Chile: I used dried ancho chiles, soaked them, then pureed them into the marinade. You can use ancho chile powder in its place.
- Adobo Sauce: Canned chipotle peppers 9 times out of 10 come with adobo sauce in them, so that’s what I used. There’s also adobo paste, in which if you choose to use the paste, substitute about 3 tablespoons of paste + 1 tablespoon of water.
- Salt, Pepper, Cumin, Oregano
- Extra Virgin Olive Oil & Vegetable Oil: The olive oil is for the marinade, while the veggie oil is used to cook the chicken if you cook it on the stovetop.
- Red Onion: For the marinade.
Combine and blend together the ancho chile, adobo sauce, salt, pepper, cumin, oregano, olive oil, and red onion until smooth. Place the chicken in a freezer sized gallon ziploc bag along with the marinade. Move the chicken around until evenly coated. Place the bag onto a plate and refrigerate for 30 minutes or overnight. In a large skillet over medium heat, heat the veggie oil until shimmering. Cook the chicken, skin side down, then flip and cook until the temperature reaches 170F or above. Depending on the size of your skillet, you may need to cook in batches (like I had to). You can also make the chicken on a grill or bake them. Further instructions are listed in the recipe card!
Tips & FAQs
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Is this spicy? If you’ve had Chipotle before, then you know the chicken isn’t spicy. It does have a slight kick, but not enough to kick your tongue into a flamethrower!
- Substitute the Adobo sauce: If you don’t want to buy a can of chipotle peppers just for the adobo sauce, I got you covered. Whisk together 1 tbsp tomato paste, 1 tbsp apple cider vinegar, 1 tsp chipotle powder (or 1/2 tsp each smoked paprika and cayenne powder), 1/2 tsp cumin, and a pinch of oregano, garlic powder, and salt.
- Soaking Dried Ancho Chiles: Gather 1 oz of the dried chiles and cut off the stem, then remove the seeds. Toast them in a medium pan for about 4-5 minutes, until fragrant. Place them in 4 cups of water with 1/2 tbsp adobo sauce and microwave for 6 minutes, then transfer to the blender with the other ingredients.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Copycat Chipotle Chicken
Ingredients
- 2 lb boneless skinless chicken thighs
- 1 chipotle pepper in adobo sauce (optional) + 2 tbsp adobo sauce
- 1 oz dried ancho chile, soaked** or 2 tbsp ancho chile powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 medium red onion, coarsely chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp vegetable oil
- Salt, to taste
Instructions
- If using dried chiles: Cut off the stems, then remove the seeds. Toast them in a medium pan for about 4-5 minutes, until fragrant. Place them in 4 cups of water with 1/2 tbsp adobo sauce and microwave for 6 minutes. Drain them well, then transfer them to the blender with the other ingredients.
- Blend together the chipotle pepper, adobo sauce, ancho chiles, salt, pepper, cumin, oregano, red onion, and olive oil until smooth. Pour it into a Ziploc bag along with the chicken. Place the bag onto a plate in the fridge for 30 minutes or overnight.
- In a large skillet, heat the vegetable oil until shimmering. Cook the chicken, skin side down, for about 5 minutes, then flip and cook for another 4 minutes, or until the chicken reaches 165F internal temperature.
- Remove to a cutting board. Chop into small pieces. Season to taste with salt, if desired. Serve on tortillas or in bowls with additional toppings as desired.
- Preheat your grill pan over medium-high heat. Coat with vegetable oil. Grill the chicken in batches, turning occasionally until the internal temperature reaches 165F and bits of caramelized fond have begun to cling to the outside of the chicken, 10 to 15 minutes. Add 1-2 tbsp of oil to your grilling surface if cooking in batches.
- Remove to a cutting board. Chop into small pieces. Season to taste with salt, if desired. Serve on tortillas or in bowls with additional toppings as desired.
- Preheat oven to 400F. Spray a baking dish with oil or nonstick spray and arrange the chicken in a single layer. Cover with parchment paper, tucking the paper around the chicken so it is completely covered. This will help the chicken stay juicy every time.
- Bake for 30-40 minutes, until the chicken reaches 165F internal temperature.
- Remove to a cutting board. Chop into small pieces. Season to taste with salt, if desired. Serve on tortillas or in bowls with additional toppings as desired.
Notes
**Gather 1 oz of the dried chiles and cut off the stems, then remove the seeds. Toast them in a medium pan for about 4-5 minutes, until fragrant. Place them in 4 cups of water with 1/2 tbsp adobo sauce and microwave for 6 minutes. Drain them well, then transfer them to the blender with the other ingredients.
Storage: Keep in an airtight container in the fridge for up to 4 days.
Is this spicy? If you’ve had Chipotle before, then you know the chicken isn’t spicy. It does have a slight kick, but not enough to kick your tongue into a flamethrower!
Substitute the Adobo sauce: If you don’t want to buy a can of chipotle peppers just for the adobo sauce, I got you covered. Whisk together 1 tbsp tomato paste, 1 tbsp apple cider vinegar, 1 tsp chipotle powder (or 1/2 tsp each smoked paprika and cayenne powder), 1/2 tsp cumin, and a pinch of oregano, garlic powder, and salt.
Soaking Dried Ancho Chiles: Gather 1 oz of the dried chiles and cut off the stem, then remove the seeds. Toast them in a medium pan for about 4-5 minutes, until fragrant. Place them in 4 cups of water with 1/2 tbsp adobo sauce and microwave for 6 minutes, then transfer to the blender with the other ingredients
Nutrition Facts
Calories
447.1Fat (grams)
26.15Sat. Fat (grams)
4.77Carbs (grams)
7.58Fiber (grams)
3.4Net carbs
4.2Sugar (grams)
1.54Protein (grams)
45.08Sodium (milligrams)
745.43Cholesterol (grams)
215.46The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used. This does not include any extra salt added.