Chipotle Chicken Recipe
Skip the restaurant and make a delicious copycat Chipotle chicken recipe in your own kitchen. This recipe is simple, healthy, and packed with flavor. You can use either white meat or dark meat, and it works perfectly for baking or grilling.
Making this at home lets you enjoy tender, juicy chicken anytime without waiting in line. It captures the essence of Chipotle’s chicken recipe, but also adds small tweaks to make it even more flavorful.
WHY CHIPOTLE CHICKEN IS SO POPULAR
Chipotle chicken is tender, juicy, and full of smoky, spicy flavor. It works perfectly in burritos, tacos, salads, or a chipotle chicken bowl recipe. The marinade is simple to make and the chicken keeps well, making it ideal for meal prep.
This chicken chipotle recipe is versatile and easy to cook, whether it’s a busy weeknight or a relaxed weekend meal. The flavor is strong enough to enjoy on its own, yet flexible enough to pair with rice, beans, vegetables, or tortillas.
CHIPOTLE CHICKEN INGREDIENTS
This version includes red onion in the marinade, which is not in Chipotle’s chicken recipe, but adds extra flavor. The ingredients are easy to find and combine to create the signature smoky taste everyone loves.
HOW TO MAKE THE CHIPOTLE CHICKEN MARINADE
- Combine all marinade ingredients in a blender or food processor.
- Blend until smooth.
- Transfer the marinade to a plastic bag or covered container.
- Add the chicken, coat it evenly, and let it marinate for at least 30 minutes.
This marinade is quick, healthy, and packed with flavor. It ensures that your creamy chipotle chicken recipe comes out tender and juicy every time.
FLAVOR BASE: ANCHO CHILE AND ADOBO
The smoky flavor in this chipotle chicken recipe comes from dried ancho chiles and adobo sauce. There are a few ways to bring this flavor to life at home:
USING ANCHO CHILE POWDER
- ¼ cup of ancho chile powder equals 2 oz of dried peppers (stems and seeds removed, ground).
- You can buy it ready-made or grind your own for a fresher flavor.
USING DRIED ANCHO CHILES
- Slow soaking: Soak dried chiles for at least 12 hours, then remove stems and seeds. Gloves are recommended to avoid irritation.
- Quick soaking: Toast the chiles in a skillet and microwave them in water. This method saves time and works perfectly.
SUBSTITUTE FOR ADOBO SAUCE
If adobo sauce is unavailable, mix together:
- 1 tablespoon tomato paste
- 1 tablespoon cider vinegar
- 1 teaspoon chipotle powder (or ½ teaspoon smoked paprika and ½ teaspoon cayenne powder)
- ½ teaspoon cumin
- A pinch each of oregano, garlic powder, and salt
This substitute gives a smoky, slightly spicy flavor perfect for a creamy chipotle chicken recipe.
COOKING CHIPOTLE CHICKEN AT HOME
You can cook this chicken chipotle recipe in several ways:
- Stove-top skillet: Mimics Chipotle’s flat-top grill and gives a nice sear.
- Gas grill: Adds a smoky flavor and keeps cleanup easy.
- Oven bake: Cover the chicken with parchment paper to lock in moisture and ensure it stays juicy.
Once cooked, slice or dice the chicken and use it for burritos, tacos, salads, or a chipotle chicken bowl recipe. The chicken can also be served with rice, beans, fresh vegetables, or tortillas for a complete meal.
TIPS FOR THE BEST CHIPOTLE CHICKEN
- Marinate for at least 30 minutes for flavor to soak in, but longer is better if time allows.
- Use gloves when handling dried chiles to protect your hands.
- Adjust the amount of chile powder or adobo substitute based on your preferred spice level.
- For a creamy option, add a small spoon of yogurt or sour cream to the chicken after cooking to create a creamy chipotle chicken recipe.
This copycat Chipotle chicken recipe makes it easy to enjoy restaurant-style chicken at home. It’s flavorful, tender, and perfect for any occasion, whether for meal prep, a family dinner, or a quick lunch.
CHIPOTLE CHICKEN RECIPE FAQS
HOW LONG SHOULD I MARINATE THE CHICKEN?
A minimum of 30 minutes is recommended, but longer marinating (up to a few hours) will make the chicken even more flavorful.
CAN I SKIP THE RED ONION IN THE MARINADE?
Yes, the red onion is optional. It isn’t in Chipotle’s original recipe, but it adds extra flavor if you include it.
WHAT CAN I USE INSTEAD OF ADOBO SAUCE?
You can mix tomato paste, cider vinegar, chipotle powder (or smoked paprika and cayenne), cumin, and a pinch of oregano, garlic powder, and salt. This gives a similar smoky, spicy flavor.
More Chicken Recipes:
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Chipotle Chicken Recipe
Ingredients
- ½ medium red onion coarsely chopped
- 3 cloves garlic
- 2 tablespoons adobo sauce see notes
- 2 tablespoons ancho chile powder or 1 ounce dried ancho chiles soaked (see notes)
- 2 tablespoons olive oil or rice bran oil plus more for cooking
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano see notes
- Salt and freshly ground black pepper
- 4 pounds boneless skinless chicken
Instructions
HOW TO MAKE THE MARINADE
- In a food processor or blender, add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 teaspoon salt, and ½ teaspoon pepper.
- Blend until smooth. Pour into a measuring cup and add water to reach 1 cup.
- Place the chicken in a large freezer-safe plastic bag. Pour in the marinade and massage the bag to coat the chicken evenly.
- Refrigerate for at least 30 minutes or overnight for stronger flavor.
- This marinade is the base for this chicken chipotle recipe and gives the smoky, spicy flavor found in Chipotle’s chicken recipe.
COOKING CHIPOTLE CHICKEN ON THE STOVE
- Heat 2 tablespoons oil in a large skillet until shimmering.
- Add chicken and cook in batches if needed, turning occasionally until the internal temperature reaches 165°F.
- Remove chicken to a cutting board and tent with foil for 10 minutes.
- Chop into small pieces and season with salt to taste.
- Serve on tortillas or in bowls for a delicious chipotle chicken bowl recipe, adding toppings as desired.
GRILLING CHIPOTLE CHICKEN
- Preheat the grill to medium-high heat and coat the surface with 2 tablespoons oil.
- Grill chicken in batches, turning occasionally, until the internal temperature reaches 165°F and caramelized bits form on the outside, about 10–15 minutes.
- Add 1–2 tablespoons oil to the grill between batches.
- Remove to a cutting board and tent with foil for 10 minutes.
- Chop and season with salt. Serve in tortillas or bowls with desired toppings.
BAKING CHIPOTLE CHICKEN (PREFERRED FOR WHITE MEAT)
- Preheat oven to 400°F. Coat a baking dish with oil or nonstick spray.
- Arrange chicken in a single layer and cover completely with parchment paper.
- Bake for 30–40 minutes, until the internal temperature reaches 165°F.
- Remove and tent with foil for 10 minutes.
- Chop, season with salt, and serve on tortillas or as part of a creamy chipotle chicken recipe or chipotle chicken bowl recipe.
Notes
- Quick-Soak Ancho Chiles: Remove stems and seeds (wear gloves), toast 5 min in a dry skillet, soak in 4 cups water + 2 Tbsp adobo, microwave 6 min, drain.
- Slow-Soak Ancho Chiles: Cover chiles with water, weigh down, soak 12+ hours or overnight, drain.
- Oregano: Use Italian or Mexican—both work well.
- Adobo Sauce: Use from canned Chipotle peppers or 3 Tbsp paste + 1 Tbsp water.
- Oil: Rice bran oil is traditional; neutral olive oil works too.
Nutrition
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