Copycat Chipotle Chicken
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Published Feb 10, 2025
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Make copycat chipotle chicken at home with this easy recipe that tastes even better than the original! It’s packed with tons of flavor and is the perfect addition to burritos, salads, bowls, tacos and more.
If you’re a Chipotle fan get excited because now you can have chipotle chicken without leaving your house! This simple copycat recipe has all the same flavors as the Chipotle chicken — smoky, slightly spicy and a bit tangy.
I love adding this chicken to my chicken burrito bowls served with cilantro rice and corn salsa, which are also Chipotle copycat recipes, but the options are endless for how you can enjoy this chicken.
Table of Contents
Why You’ll Love This Recipe
- Big flavor, minimal effort – A simple marinade does all the heavy lifting, giving you bold, smoky, and slightly spicy chicken with barely any hands-on work.
- Super versatile – Serve it in tacos, burritos, grain bowls, salads, or even on its own with a side of roasted veggies.
- Perfect for meal prep – Make a batch ahead of time and use it throughout the week in different meals. It stores and reheats beautifully!
Ingredients Needed
- chicken thighs – I love using boneless, skinless chicken thighs because they stay juicy and tender.
- avocado oil – adds richness and helps the marinade coat the chicken. Olive oil works just as well!
- lime juice – a splash of fresh lime juice brightens up the smoky, spicy flavors.
- garlic – because everything’s better with fresh garlic, right? It adds a delicious savory kick.
- chipotle pepper in adobo – this is where the magic happens! Chipotle peppers bring smoky heat, and the adobo sauce adds depth and richness.
- adobo sauce – don’t skip this! The sauce from the chipotle can enhances the marinade and makes the flavors pop.
- water – helps thin out the marinade so it coats the chicken evenly.
- seasonings – a mix of chili powder, oregano, cumin, salt, and pepper bring it all together.
Substitutions
- Chicken thighs: If you prefer a leaner option, boneless skinless chicken breasts work too, but be careful not to overcook them.
- Chipotle pepper in adobo: No canned chipotle? Use 1 teaspoon of chipotle powder or smoked paprika for a milder smoky flavor.
- Adobo sauce: If you don’t have adobo sauce, mix a little tomato paste with a dash of vinegar and smoked paprika to get a similar depth of flavor.
How to Make Copycat Chipotle Chicken
Step 1: Combine chicken marinade ingredients in a bowl or blend in a food processor or blender.
Step 2: Add marinade to a large ziplock bag or airtight container with chicken thighs and marinate for at least 1 hour, but up to 24 hours.
Step 3: When ready to cook the chicken, add 1 Tablespoon of oil to a skillet over medium heat. Discard the marinade and add the chicken to the skillet. Cook for 7-8 minutes on each side or until browned on the outside and the inside reaches an internal temperature of 165°F.
Step 4: Once cooked, transfer chicken to a cutting board. Let it rest for a few minutes before serving. Cut your chicken into bite-sized pieces and serve as desired.
Brittany’s Tips
- Let it marinate: Even just an hour makes a difference, but if you have time, marinate the chicken overnight for the deepest flavor.
- Don’t overcook: Chicken thighs stay juicy, but if using breasts, be extra careful. A meat thermometer is your best friend—pull the chicken off the heat when it hits 165°F.
How to Serve
This chipotle chicken is the kind of recipe you’ll want to have on hand all the time because it works in so many meals. Here are some of my favorite ways to enjoy it:
- Tacos – Stuff it into warm tortillas, pile on some fresh salsa, avocado, and a drizzle of homemade cilantro lime dressing for the ultimate taco night.
- Burrito bowls – Serve it over rice or cilantro lime cauliflower rice with black beans, fajita veggies, and all the toppings your heart desires. Or follow the recipe for my chicken burrito bowl.
- Salads – Slice it up and toss it into a big bowl of greens with roasted corn, avocado, and a creamy dressing like avocado ranch dressing.
- Wraps & sandwiches – Wrap it up with crisp veggies and a smear of guacamole or use it for a smoky, flavor-packed sandwich.
- Straight off the plate – No need for extras—this chicken is juicy, flavorful, and totally satisfying on its own with a side of roasted veggies or grilled corn.
How to Store Chipotle Chicken
Refrigerator – Store leftover chipotle chicken in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Freezer – For longer storage, freeze cooked and cooled chicken in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Meal prep tip – Slice or shred the chicken before storing so it’s ready to throw into tacos, bowls, or salads throughout the week.
Frequently Asked Questions
If you don’t have canned chipotle peppers, try 1 teaspoon of chipotle powder or smoked paprika for a similar smoky flavor. You can also blend a little tomato paste with a dash of vinegar and a pinch of cayenne for a quick substitute.
It has a bit of heat, but it’s not overpowering. If you like things mild, start with half a chipotle pepper and less adobo sauce, then adjust to taste. If you want it spicier, add an extra chipotle or a dash of cayenne.
Yes! Add the marinated chicken to a slow cooker and cook on low for 4-5 hours or high for 2-3 hours until tender. Shred it for tacos, bowls, or burritos!
Popular Mexican Recipes to Try
- Sheet Pan Chicken Fajitas
- Taco Salad
- Ground Turkey Tacos
- Chicken Enchiladas
- Healthy Chicken Tacos
- Healthy Chicken Quesadillas
Be sure to check out all of the dinner recipes as the full collection of healthy Mexican recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Copycat Chipotle Chicken
Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- 2 Tablespoons avocado oil or olive oil, plus more for cooking
- 2 Tablespoons lime juice
- 2 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, finely chopped
- 2 Tablespoons adobo sauce
- 2 Tablespoons water
- 1 Tablespoon chili powder
- 2 teaspoons oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine chicken marinade ingredients in a bowl or blend in a food processor or blender. Add to a large ziplock bag or airtight container with chicken thighs and marinate for at least 1 hour, but up to 24 hours.
- Once chicken has marinated, remove chicken from marinade and cook. Discard marinade. To cook, add 1 tablespoon of oil to a pan and warm on medium heat. Once hot, add chicken and cook for 7-8 minutes on each side or until browned on the outside and the inside reaches an internal temperature of 165°F.
- Once cooked, transfer chicken to a cutting board. Let it rest for a few minutes before serving. Cut your chicken into bite-sized pieces and serve as desired – in a burrito, taco, grain bowls, salad etc.
Notes
- Storing: Store leftover chipotle chicken in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this evening! The main thing we couldn’t find were the chiles in adobo sauce however we’ll simply need to manage. 🙂
Hope it turned out great, Carla!
Can I freeze the whole meal?
I haven’t tried freezing the whole meal, but I think it should work just fine. 🙂
This is now one of my family’s favorite recipes. Thank you!
Hooray!! I love hearing this, Aylin. So glad your whole family likes it.
Looks great-any substitute for the chopped chipotle chiles in adobo sauce? Not available in my part of the world…
Hi Tehmina. Check out this post about finding a substitute for the chopped chiles in adobo sauce. Basically you’re looking for something that will give the sauce a bit of spice and smokiness. 🙂 http://community.cookinglight.com/showthread.php?90593-Substitute-for-chipotle-chilies-in-adobo
Making this tonight! The only thing we weren’t able to find were the chiles in adobo sauce but we’ll just have to make do. 🙂
Was listening to an interview with Alex Jamieson a few weeks ago and she talked about telling the world she began eating meat after being a vegan guru for years (she went to the same nutritional school as us too!). Bravo to you for being in tune to what your body was telling you and being brave enough to listen!