This Chipotle chicken is an exact Chipotle restaurant copycat. It’s beautifully charred, has a deep smoky, spicy flavor, and is perfectly juicy. Add it to burrito bowls, tacos, and more!
Why You’ll Love This Chipotle Chicken
If you didn’t know, Chipotle is one of my favorite fast-casual restaurants when I want a quick bite that’s filling, healthy, and affordable. That’s why I have several Chipotle copycat recipes on this website already, like carnitas, cilantro lime rice, and fajita veggies. But I have to say, this grilled and chopped chicken is SO good—dare I say, even a little better than Chipotle. Here’s what I love about it:
- It’s easier than you think. Once you make the adobo sauce, the rest comes together easy!
- Endless serving options. Just like Chipotle, you can add this chicken to so many meals for a protein boost. I’ll share a few of my favorite ideas below.
- Perfect for a potluck. I love serving this for a Chipotle-themed potluck with guacamole, pico de gallo, and more.
Chipotle Chicken Ingredients
- Chicken thighs: Boneless, skinless thighs cook up juicy and full of flavor. You can use chicken breasts as well, though Chipotle does use thighs.
- Chipotle peppers in adobo sauce: You’ll only be using the sauce for this recipe, but you can use the remaining peppers to make my chipotle sauce! I’ve linked my favorite brand in the recipe card below.
- Dried spices and herbs: A blend of ancho chili powder, ground cumin, dried oregano, salt, and black pepper adds a savory depth and a kick of heat to the adobo marinade. For more information on the chili powder, see the recipe notes.
- Distilled white vinegar: The acidity brightens the adobo sauce and gently tenderizes the chicken while it marinates.
- Fresh garlic and olive oil: The final flavor boosters that round out the marinade.
Find the printable recipe with measurements below.
How To Make It
Step one: In a blender or food processor, combine the adobo sauce, water, oil, garlic, chili powder, vinegar, salt, cumin, oregano, and pepper. Blend until smooth.
Step two: Place the chicken thighs in a large bowl and pour the marinade on top. Stir to make sure each piece is well coated. Cover the bowl and marinate in the refrigerator for at least 4 hours or overnight.
Step three: Preheat a grill, flat top griddle, or cast-iron skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side, or until the internal temperature reads 165°F (74°C) on an instant-read thermometer and the outside of the chicken is nicely charred.
Step four: Let the chicken rest for a few minutes, then chop it into bite-sized pieces.
Ways To Serve & Store
- My favorite Chipotle burrito bowl combination is cilantro lime rice, chopped lettuce, fajita veggies, black beans, pico de gallo, guacamole, and cheese.
- For a southwest flair top it on a bowl of cowboy caviar. I recently did this and it was the tastiest Tex-Mex combo!
- Store any leftover chipotle chicken in the fridge for 3 to 4 days or in the freezer for up to 3 months in a sealed container. I recommend storing it chopped, so it’s quick to thaw and enjoy.
More Mexican Recipes
- Carne Asada: The best grilled steak!
- Barbacoa: Shredded Mexican beef at its finest.
- Birria: The best for cheesy birria tacos.
- Elote: Mexican street-food style!
- Black Bean Dip: Perfect with tortilla chips.
- Or browse through my list of Mexican recipes for more ideas!
If you make this chipotle chicken recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Equipment
- 5-Cup KitchenAid Food Processor My favorite tool for making sauces!
Ingredients
- 3 pounds boneless skinless chicken thighs
Adobo Marinade
- 1 (7-ounce) can chipotle peppers in adobo sauce, use sauce only and discard or save peppers
- ½ cup water
- ¼ cup extra virgin olive oil
- 4 garlic cloves
- 1 tablespoon Ancho chili powder
- 1 tablespoon distilled white vinegar
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
Instructions
- Blend the sauce. In a blender or food processor, combine the adobo sauce, water, oil, garlic, chili powder, vinegar, salt, cumin, oregano, and pepper. Blend until smooth.
- Marinate the chicken. Place the chicken thighs in a large bowl and pour the marinade on top. Stir to make sure each piece is well coated. Cover the bowl and marinate in the refrigerator for at least 4 hours or overnight.
- Cook the chicken. Preheat a grill, flat top griddle or cast-iron skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side, or until the internal temperature reads 165°F (74°C) on an instant read thermometer and the outside of the chicken is nicely charred.
- Rest and chop. Let the chicken rest for a few minutes, then chop it into bite sized pieces.
Lisa’s Tips
- Storage tip: The perfect ingredient for meal prep! This will last for 4 to 5 days in the fridge or up to 3 months in the freezer.Â
- Ancho chili powder vs regular chili powder: Ancho chili powder is made from dried poblano peppers and brings a warm, smoky flavor that’s not too spicy, just rich and earthy. On the other hand, regular chili powder is more of a spice blend with cumin, garlic, and paprika. I went with ancho chili powder here because it adds a deep, earthy flavor without overpowering the smoky chipotle. If you don’t have ancho chili powder on hand, regular chili powder will work in a pinch. But the flavor will be a bit different—less smoky and more seasoned.
- The amount of adobo sauce from the can (minus the peppers) is about 4 tablespoons. If you’d like to reduce the spice level in this recipe, you can use 2 to 3 tablespoons of sauce.Â
- Don’t blend on high if you have a high-powered blender like Vitamix, as it can enhance the pungency of the garlic. Blend on medium. A food processor is fine as-is.Â
- With the remaining adobo peppers, you can make my creamy chipotle sauce, which is perfect for pairing with meats and seafood, including this Chipotle chicken if you want to elevate that chipotle flavor even more!
Nutrition
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Behind The Scenes
There really are endless ways to serve this up! The photo above was from when I tested this recipe. Because I tested it the same week I tested my cowboy caviar, I ended up topping some leftover chopped chipotle chicken on that and omg, it was amazing! I enjoyed it for three days in a row. 😂
The cowboy caviar is already a chopped veggie mix with tomatoes, corn, bell pepper, onion, and avocado, and it paired perfectly with the chopped chicken. So if you want an easy, healthy, and filling lunch or dinner, I say give that a try. Though I’d love to hear how you’d serve this chicken as well.
Amazing. I used chicken breasts and marinated them in the fridge for 18 hours. They were so tender and flavorful. Can’t wait to make tacos, salads, and bowls.
Awesome! So happy you loved this chipotle chicken recipe using chicken breasts. I think you’re gonna have some tasty meals in your future! ;)
This was SO good with using chicken breast and regular chili powder. I paired it with the cilantro lime rice and it truly tasted like Chipotle, if not better. Will be making this again!
Glad you’re enjoying this at-home chipotle experience, Erin!
I thought this recipe was so very good. I had chicken tenders in the house, so that is what I used. The flavors are just right. Not too spicy. I paired it with black beans, rice and corn. Definitely will be making this again. Thank you, Lisa, for another great recipe.
I’m so glad you loved this chipotle chicken recipe, Linda!
Delicious recipe as always! Homemade chipotle burrito bowl dinner complete with this amazing marinated chicken, cilantro lime rice, and authentic guacamole and pico de gallo (all from Lisa’s recipes!). Best ever! Husband and kids all loved it! Highly recommend!
Sounds like the perfect Chipotle at-home experience! Glad all the recipes worked out beautifully together, Maria.
My son is a huge fan of the Chipotle Restaurant chain. I told him I was trying your recipe, and father he ate some, he said it was “spot on”
Another keeper recipe! Thank you so much!
Yay, happy to hear it was “spot on” to the restaurant version. :) Hope you all enjoy!
I loved this recipe! Easy to follow directions and you introduced me to adobo sauce. The seasoning and prep instructions worked perfectly. I think I’ll try it with chicken breast rather than thighs next time.
Your recipes make me feel like I’m actually a cook! Thank you!
It’s always such a great feeling to cook up the most delicious meals (like this one) isn’t it? Happy to hear this recipe was easy to follow along to, Kitty!
This was absolutely a hit with my family! The flavor was perfection.
Glad the whole family loved this Chipotle chicken recipe, Melanie!
Fantastic recipe! Perfect for meal prep. The chicken was flavorful and tender and the marinade gave it a lovely char. It tasted so much better than Chipotle’s chicken.
Woot! So thrilled you loved my version, Tiffany!
I just got done making this, and oh my goodness – it’s AMAZING! I divided it up among a few bowls then scarfed down the pieces left on the plate. Delicious! Another winner from you!
Amazing! Happy to hear your Chipotle chicken turned out perfectly, Jennifer!
This is AMAZING!!! I agree. It’s better than Chipotle and pretty easy. Thank you Lisa!
I’m so glad you enjoyed this Chipotle chicken recipe, Heather!
This Chipotle chicken recipe is a game-changer! I love how smoky and spicy it turned out. Perfect for burrito bowls!
I’m so glad you enjoyed this Chipotle chicken recipe, Bethany!
Can I use chicken breast as well? In Germany it is hard to find boneless thighs
Hi Petra – yes, you can use chicken breast as well. Enjoy!
You had me at Chipotle! This is so fantastic! Chef kiss Lisa :)
So happy you loved it, Deann!
This might be my favorite recipe!!!
It is even better than Chipotle! A must try.
Yay, so thrilled you love it, Darlene! I think it’s pretty darn tasty as well. ;)
Looks delicious! If I can’t have the white vinegar do you think subbing for apple cuidar will turn out ok? For the sauce, does it need vinegar?
Hi Emily – yes, you could make that swap, no problem. Enjoy!
I didn’t have any white vinegar, and I didn’t think to use apple cidar…so no vinegar for mine, and it turned out perfectly.