Chipotle Chicken Recipe

You don’t need to go to the restaurant—this copycat Chipotle chicken recipe can be made right in your kitchen. The marinade is simple, healthy, and packed with flavor. Use white or dark chicken, and cook it either in the oven or on the grill for a juicy, tasty result.

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Course: Main Course

Prep Time: 5

Cook Time: 15

Marinating time: 30

Total Time: 50

Servings: Servings

Calories: 326kcal

Author: Liora

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.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition