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Homemade Copycat Chipotle Chicken Recipe photo

Copycat Chipotle Chicken Recipe

This Copycat Chipotle Chicken is bursting with bold flavors! It's easy to make and perfect for tacos, burritos, or salads.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 3 to 4 pounds boneless skinless chicken thighs
  • 1 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
  • 1 teaspoon black pepper
  • Water as needed

Equipment

  • Large Mixing Bowl
  • Sharp knife
  • Cutting board
  • Skillet or grill
  • Tongs

Method
 

Preparation Steps:
  1. In a large mixing bowl, combine the coarsely chopped medium red onion, garlic, adobo sauce, olive oil, ancho chile powder, ground cumin, dried oregano, salt, and black pepper. Mix well until everything is combined, creating a vibrant marinade.
  2. Add the boneless skinless chicken thighs to the bowl, ensuring each piece is well-coated in the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or overnight if you have the time.
  3. When you’re ready to cook, heat a skillet or grill over medium-high heat. If your marinade is too thick, add a splash of water to loosen it up. Remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken thighs on the skillet or grill, cooking for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C).
  4. Once the chicken is cooked through, remove it from the heat and let it rest for about 5 minutes. After resting, slice the chicken into strips or cubes, depending on how you plan to serve it.

Notes

  • For a low-carb option, serve the chicken over a bed of greens instead of rice or tortillas.
  • Add more adobo sauce or chopped jalapeños for extra spice.
  • This chicken can be made ahead and stored in the fridge for meal prep throughout the week.