Copycat Chipotle Chicken
This smoky and spicy grilled chicken recipe captures the bold flavors of Chipotle's signature dish, perfect for tacos, bowls, or salads.
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.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave.