Chipotle Chicken Recipe
This spot-on (and arguably even better!) copycat recipe for Chipotle chicken lets you marinate the chicken overnight for an easy weeknight dinner, then cook it on the stovetop, oven, grill, or air fryer for any Mexican dish you crave.
![Chipotle Chicken Recipe](https://allgoodrecipes.com/wp-content/uploads/2024/05/1716084824525-682x1024.jpg)
Years ago, inspired by my husband’s unwavering love for chicken burritos (while I enjoy them with various fillings), I decided to tackle a copycat Chipotle recipe for our lunches.
in my quest for the perfect Chipotle chicken recipe, I landed on this incredible marinade that had my husband begging to eat it straight from the spoon – it’s amazing and creates the most flavorful, juicy chicken ever!
Ingredients for the Chipotle Chicken Marinade
This quick and incredibly flavorful marinade infuses the chicken with deliciousness – here’s what goes in it!
- Red Onion + Garlic – The base of the aromatics for the marinade.
- Adobo sauce-This comes from a can of chipotle peppers in adobo sauce (freeze the leftover peppers and sauce for future use).
- Olive Oil – Or you can use your favorite cooking oil.
- Ancho Chile Powder-While you might find this specialty chili powder in supermarkets with a well-stocked international spice section, online retailers offer a guaranteed source.
- Cumin, Oregano, Salt, and Pepper – Mexican staples, cumin and oregano, bring a touch of sweet smokiness to the dish.
- Chicken Thighs – Unlike chicken breasts that can dry out, boneless, skinless chicken thighs are ideal for this recipe, readily absorbing the marinade for juicy results.
The marinade couldn’t be easier: simply blend together onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper until smooth, then adjust the consistency with water to reach 1 cup.
Pierce the chicken with a fork for even marinade penetration, then add it to a resealable bag with the marinade and toss to coat completely.
While the chicken can marinate for as little as an hour, longer steeping time (up to a full day) infuses it with deeper flavor.
How to Cook the Chicken
Skip the baking, grilling, or air fryer for this recipe – sautéing in a cast iron skillet (highly recommended!) creates a stunningly crusted exterior, the true star of this chipotle chicken.
It’s super simple; here’s how we cook it:
- Preheat a large skillet over medium heat and add enough olive oil to coat the bottom.
- Add the chicken to the pan and cook, turning occasionally, until cooked through (165-175°F on an instant-read thermometer), working in batches and adding more olive oil as needed.
- Transfer the chicken to a cutting board, let it rest for at least 10 minutes to retain juices, then slice or chop as desired.
![Chipotle Chicken Recipe](https://allgoodrecipes.com/wp-content/uploads/2024/05/1716085830365.jpg)
![Chipotle Chicken Recipe](https://allgoodrecipes.com/wp-content/uploads/2024/05/1716086206169.jpg)
Ways to Enjoy This Chipotle Chicken
This versatile chicken is perfect for anything from burritos and burrito bowls (the crowd favorites!) to salads, tacos, or even nachos – customize it with 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
This chicken isn’t just for burritos and bowls – use it as a springboard for creative dishes like [list your recipe ideas].
- Chicken tacos
- Chicken fajitas
- Chicken enchiladas
- Salads
- Chicken wraps
Complete your Mexican feast with a decadent tres leches cake, crumbly alfajores, or fluffy churros for dessert!
![Chipotle Chicken Recipe](https://allgoodrecipes.com/wp-content/uploads/2024/05/1716086966078-682x1024.jpg)
Recipe Tips and Notes
- chicken:This recipe shines with chicken thighs (the classic choice!), but chicken breasts can also be used.
- Spice level:Though mild on the spice scale (perfect for those who are heat-averse like some of my family!), this recipe can be easily kicked up a notch with a sprinkle of additional chili powder or a few more chipotle peppers.
- Adobo sauce:While you won’t use the entire can of chipotle peppers in adobo sauce, freeze the leftovers (in an ice cube tray for easy portioning!) along with the remaining peppers for another flavorful adventure.
- storage:Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.
- freezing-Stretch your meal prep! The marinade, raw marinated chicken, or cooked chicken can all be frozen in airtight, freezer-safe containers; just thaw overnight in the refrigerator before using.
Chipotle Chicken Recipe(copycat)
The secret to this incredible Chipotle chicken copycat recipe lies in the marinade, which sears onto the chicken for those irresistible crunchy bits!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6-8 servings
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– Process the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper in a food processor or blender until smooth, then pour the marinade into a 1-cup measuring cup and add enough water to reach 1 cup.
- Marinate the chicken thighs for at least 1 hour (or overnight) by poking them with a fork, placing them in a resealable bag with the marinade, sealing it, and massaging the bag to coat the chicken evenly.
- Cook the chicken-Preheat a large skillet over medium heat and add enough olive oil to coat the bottom of the pan.Cook the chicken in batches, adding more olive oil between batches if needed, turning occasionally until it reaches an internal temperature of 165 to 175 degrees F on an instant-read thermometer.Let the chicken rest on a large cutting board for at least 10 minutes before slicing or chopping it as desired, then serve it in a burrito, salad, or on its own!
Notes
- Chicken:This recipe shines with chicken thighs (the classic choice!), but chicken breasts can also be used.
- Spice level:Though mild on the spice scale (perfect for those who are heat-averse like some of my family!), this recipe can be easily kicked up a notch with a sprinkle of additional chili powder or a few more chipotle peppers.
- Adobo sauce:While you won’t use the entire can of chipotle peppers in adobo sauce, freeze the leftovers (in an ice cube tray for easy portioning!) along with the remaining peppers for another flavorful adventure.
- storage:Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.
- freezing-Stretch your meal prep! The marinade, raw marinated chicken, or cooked chicken can all be frozen in airtight, freezer-safe containers; just thaw overnight in the refrigerator before using.
Nutrition
- Calories: 343 kcal
- Sodium: 1838mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 215mg