If you enjoy smoky and spicy grilled chicken, this recipe is for you. This Copycat Chipotle Chicken lets you make the same bold and juicy chicken at home using simple ingredients. It’s great for tacos, bowls, or salads, and tastes just like the one from your favorite restaurant.
Why We Love This Copycat Chipotle Chicken Recipe
There’s a lot to love about this recipe, and once you try it, you’ll understand why it’s a staple in many homes. First, the flavor is deep and smoky with just enough heat to excite your taste buds without overwhelming them. That signature Chipotle taste comes from chipotle peppers in adobo sauce, combined with earthy spices like cumin and ancho chili powder.
Second, it’s incredibly versatile. You can use this chicken in rice bowls, tacos, burritos, salads, or even on its own with a side of vegetables. It makes meal prepping easy and exciting, offering variety without much extra effort.
Third, it’s budget-friendly. By making this at home, you’re saving money while still enjoying restaurant-quality meals. Plus, you can adjust the seasoning to your taste, ensuring each bite is exactly how you like it.
And finally, it’s easy. You don’t need any fancy cooking skills—just follow the steps, let the chicken marinate, and cook it until it’s golden on the outside and juicy on the inside. The flavor and texture are spot-on.
Ingredients about Copycat Chipotle Chicken
You don’t need a long list of ingredients to capture the magic of Chipotle’s signature chicken. Most of these items are pantry staples, and the few special ones can be found at any grocery store.
- 1½ pounds chicken thighs, boneless and skinless
- 3 tablespoons avocado oil (plus more for grilling)
- 2 tablespoons plus 1 teaspoon chipotle in adobo sauce (plus one whole chili from the can)
- ½ tablespoon ground ancho chili pepper
- 1¼ teaspoons ground cumin
- 1½ teaspoons dried oregano
- ½ teaspoon black pepper
- 1½ teaspoons kosher salt (adjust to taste)
- 4 cloves garlic, finely grated
- ¼ small yellow onion, grated
These ingredients come together to make a marinade that’s rich, smoky, and full of layers. The chipotle peppers in adobo give the chicken its iconic depth and heat, while the combination of oregano, cumin, and garlic adds earthy, savory notes. Grated onion and garlic help tenderize the meat and boost the flavor even more.
How to Make Copycat Chipotle Chicken Directions
Let’s walk through how you’ll turn these simple ingredients into a dish that tastes just like what you get at Chipotle. You’ll need to prepare the marinade, let the chicken soak in all that flavor, then grill it to juicy perfection.
Start with the marinade. In a medium mixing bowl, add the chipotle in adobo sauce, including one whole chipotle chili. Add the ground ancho chili pepper, cumin, oregano, salt, pepper, and avocado oil. Grate your garlic cloves and onion directly into the bowl. This makes sure they release their juices into the marinade, helping to tenderize the chicken while boosting flavor.
Now add the chicken thighs. Use boneless, skinless thighs for best results—they stay juicy and absorb the marinade better than breasts. Stir well to coat the chicken completely. Make sure each piece is fully covered in the marinade. Once it’s all mixed, cover the bowl and refrigerate it for at least 2 hours. For the best flavor, let it sit overnight.
When you’re ready to cook, preheat your grill or grill pan over medium-high heat. While it’s heating, take the chicken out of the fridge and let it sit at room temperature for about 15 minutes. This helps it cook more evenly.
Brush the grill with a little avocado oil to keep the chicken from sticking. Once the surface is hot, place the chicken pieces on the grill. Cook in batches if needed, and make sure to leave space between each piece. Flip the chicken once, and cook until the internal temperature reaches 165°F. This usually takes 10 to 15 minutes, depending on the thickness.
Once the chicken is cooked through and has a nice char, remove it from the grill and place it on a plate. Cover it with foil and let it rest for five minutes. This helps the juices stay inside the meat, keeping it tender.
After resting, chop the chicken into bite-sized pieces. You’ll notice how juicy and flavorful it is. It’s now ready to be added to your favorite meals—just like they do at Chipotle.
How to Serve Copycat Chipotle Chicken
Now that your chicken is grilled, juicy, and chopped, let’s talk about how to serve it. This recipe gives you so many delicious options, and each one can be as simple or as creative as you like.
One of the easiest ways to enjoy this chicken is in a rice bowl. Start with cooked white or brown rice, then layer on black beans, corn, diced tomatoes, shredded lettuce, and this copycat chicken. Add a squeeze of lime and a spoonful of guacamole or avocado slices to finish.
Tacos are another classic option. Use soft corn or flour tortillas, and fill them with the chopped chicken, diced onions, fresh cilantro, and a bit of lime juice. You can also add shredded cheese, sour cream, or salsa if you like.
You can also toss this chicken on top of a fresh salad. Add romaine lettuce, black beans, cherry tomatoes, corn, and shredded cheese. This is great for a healthy and filling lunch or dinner.
Don’t forget burritos and wraps. The chicken works perfectly with cooked rice, beans, and any veggies you love. Just wrap it all in a large tortilla and you’re good to go.
Or, keep it simple and serve the chicken with roasted vegetables, a baked potato, or your favorite grain for a hearty meal.
Expert Tips: Copycat Chipotle Chicken
Getting this recipe just right doesn’t take much, but a few tips can take your results to the next level. Here are some expert suggestions to help you get the best flavor and texture every time.
First, always use boneless, skinless chicken thighs. They have more flavor than breasts and stay juicy even after grilling. If you prefer to use chicken breasts, make sure not to overcook them—they dry out faster.
Marinate for as long as possible. Two hours is the minimum, but overnight gives the best results. The longer the chicken sits in the marinade, the more flavor it absorbs.
Don’t skip grating the garlic and onion. This step breaks them down so they blend better into the marinade. It also releases juices that tenderize the chicken.
When grilling, don’t move the chicken around too much. Let it sit on one side until it forms a nice sear, then flip it once. This helps build flavor and texture.
After cooking, always let the chicken rest. This step is easy to forget, but it makes a big difference. The juices inside the meat settle and stay in the chicken instead of running out when you slice it.
Lastly, use a meat thermometer to make sure your chicken is fully cooked. It should reach an internal temperature of 165°F. This keeps it safe to eat while ensuring it stays juicy and tender.
How to Store Copycat Chipotle Chicken
If you have leftovers—or if you’re making extra for meal prep—storing this chicken is easy and keeps it fresh.
First, let the chicken cool completely at room temperature before storing. This helps prevent extra moisture from forming in the container.
Place the chopped chicken in an airtight container and store it in the refrigerator. It will stay good for up to 4 days. You can use it cold in salads or wraps, or reheat it for rice bowls or tacos.
To reheat, warm the chicken in a skillet over low heat until hot. Add a splash of water or a drizzle of oil if it seems dry. You can also microwave it, but do so in short bursts to avoid drying it out.
If you want to freeze it, place the cooled chicken in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Variation of Copycat Chipotle Chicken
There are many ways to change this recipe to suit your taste or dietary needs while keeping it just as flavorful.
If you like it spicier, add an extra chipotle chili or a dash of cayenne pepper to the marinade. For a milder version, use less adobo sauce and remove the chili pepper altogether.
For a different flavor twist, add lime juice or orange juice to the marinade. This adds a touch of sweetness and brightness that pairs well with the smoky flavors.
Try using different cuts of chicken. While thighs are preferred, you can also use drumsticks or breasts—just adjust cooking time as needed.
You can also bake the chicken instead of grilling. Place the marinated chicken on a lined baking sheet and bake at 425°F for about 20-25 minutes, or until cooked through.
Looking for a vegetarian option? Use the same marinade on tofu or portobello mushrooms. Grill them until they’re cooked and charred, then chop and serve the same way.
FAQ about Copycat Chipotle Chicken
Can I make this Copycat Chipotle Chicken without a grill?
Yes, you can use a grill pan, a cast iron skillet, or even bake it in the oven. All methods work well—just make sure the internal temperature reaches 165°F.
How long should I marinate the chicken?
At least 2 hours, but overnight is best for full flavor.
Is this recipe gluten-free?
Yes, all the ingredients listed are naturally gluten-free. Just double-check labels to be safe.
Can I use chicken breasts instead of thighs?
You can, but be sure not to overcook them. Thighs are more forgiving and stay juicier.
What does chipotle in adobo sauce taste like?
It’s smoky, spicy, and slightly tangy. It gives the chicken that deep, restaurant-style flavor.
Can I make this Copycat Chipotle Chicken ahead of time?
Yes! It’s great for meal prep. Cook it, store it, and use it all week in different meals.
Copycat Chipotle Chicken
Equipment
- Grill or Grill Pan
- Mixing Bowl
- Measuring Cups and Spoons
Ingredients
- 1.5 pounds chicken thighs boneless and skinless
- 3 tablespoons avocado oil plus more for grilling
- 2 tablespoons chipotle in adobo sauce plus one whole chili from the can
- 1/2 tablespoon ground ancho chili pepper
- 1.25 teaspoons ground cumin
- 1.5 teaspoons dried oregano
- 1/2 teaspoon black pepper
- 1.5 teaspoons kosher salt adjust to taste
- 4 cloves garlic finely grated
- 1/4 small yellow onion grated
Instructions
- In a medium mixing bowl, combine chipotle in adobo sauce, ancho chili pepper, cumin, oregano, salt, pepper, and avocado oil. Grate garlic and onion directly into the bowl.
- Add chicken thighs to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat your grill or grill pan to medium-high heat. Remove chicken from the fridge and let it sit at room temperature for 15 minutes.
- Brush the grill with avocado oil. Place chicken on the grill, cooking for 10-15 minutes until the internal temperature reaches 165°F, flipping once.
- Once cooked, remove the chicken from the grill and cover with foil for 5 minutes to rest.
- Chop the chicken into bite-sized pieces and serve in tacos, bowls, or salads as desired.