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Copycat Chipotle Chicken

If you’re as obsessed with Chipotle’s chicken as I am, you’re going to fall in love with this Copycat Chipotle Chicken recipe. It’s juicy, smoky, just the right amount of spicy, and tastes almost identical to the restaurant version—except you can make it at home for a fraction of the cost! Perfect for burrito bowls, tacos, salads, or meal prep, this is one recipe you’ll want to keep on repeat.

Why You’ll Love This Copycat Chipotle Chicken

• Flavor-packed – smoky chipotle, tangy lime juice, and a hint of spice make this chicken seriously addicting.

• Budget-friendly – skip the takeout line and recreate the flavor at home.

• Meal prep superstar – it reheats beautifully and makes healthy, satisfying lunches or dinners all week long.

• Versatile – stuff it in burritos, toss it on salads, or serve it over rice for an easy weeknight dinner.

Ingredients You’ll Need

• Chicken thighs – boneless, skinless thighs keep the chicken juicy and flavorful.

• Chipotle chilies in adobo sauce – the secret to that deep smoky-spicy flavor.

• Red onion – adds a little sweetness and balance.

• Spices – ancho chili powder, smoked paprika, oregano, cumin, and garlic powder recreate that signature Chipotle taste.

• Lime juice – a pop of acidity that brightens everything up.

• Olive oil & water – help blend everything into a smooth marinade.

• Salt & pepper – because no good chicken recipe is complete without them.

How to Make Copycat Chipotle Chicken

1. Blend the marinade – combine everything except the chicken in a blender or food processor until smooth.

2. Marinate the chicken – toss chicken thighs in the marinade, cover, and refrigerate for at least 1 hour (overnight is even better).

3. Cook – sear the chicken in a hot skillet until charred and cooked through (165°F internal temp).

4. Rest & slice – let the chicken rest for 5–10 minutes before slicing into bite-sized pieces.

5. Serve & enjoy – perfect with burrito bowls, tacos, or salads!

Tips for the Best Copycat Chipotle Chicken

• Don’t skip the thighs – chicken breasts work too, but thighs are juicier and closer to the restaurant version.

• Marinate overnight – the longer it marinates, the deeper the flavor.

• Cook in batches – avoid overcrowding the pan so you get a nice char.

• Grill it – if you have a grill, this recipe tastes amazing over open flame.

Variations

• Milder version – use just one chipotle pepper instead of two.

• Extra smoky – add a dash of liquid smoke or more smoked paprika.

• Herb twist – swap oregano with cilantro in the marinade for a fresh kick.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze sliced chicken in a freezer bag for up to 3 months.

• Reheat: Microwave in 30-second intervals or reheat in a skillet with a splash of water to keep it moist.

Serving Suggestions

• Burrito bowls – pair with rice, beans, salsa, and guac.

• Tacos – pile into warm tortillas with toppings of your choice.

• Salads – toss on top of fresh greens with avocado, corn, and lime vinaigrette.

• Meal prep boxes – portion into containers with rice and veggies for grab-and-go lunches.

FAQs

Can I use chicken breast instead of thighs?

Yes! Thighs are juicier, but chicken breast works too. Just adjust the cooking time to avoid drying it out.

Is it really spicy?

It has a low-medium heat level from the chipotle peppers. To make it milder, use only one pepper or remove the seeds.

Do I need a grill to make this?

Nope! A hot skillet works perfectly, but if you have a grill, go for it—the smoky flavor is incredible.

Final Thoughts

This Copycat Chipotle Chicken is one of those recipes that never gets old. It’s bold, smoky, perfectly spiced, and tastes just like your favorite takeout—but better, because you made it yourself. Whether you’re meal prepping for the week or throwing together a quick dinner, this recipe is guaranteed to be a hit!

Copycat Chipotle Chicken

Print Recipe Pin Recipe

Course Entree, Side Dish

Cuisine Mexican

Servings 4

Ingredients

  

1x2x3x

• 6-7 boneless skinless chicken thighs
• 1/2 small red onion - chopped
• 2 chipotle chili in adobo sauce + 2 tbsp adobo sauce
• 2 tbsp olive oil
• 2 tsp lime juice
• 2 tsp ancho chile powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 tsp ground cumin
• 2 tbsp water
• 2 tsp salt
• 1/2 tsp freshly cracked black pepper

Instructions

 

• Add all the ingredients, except chicken thighs to a food processor or a small blender. Blend until smooth.
• Place the chicken thighs and the blended marinade into a large zip-top bag. Make sure the chicken thighs are evenly coated with sauce. Seal and refrigerate for at least 1 hour (or up to overnight for more flavor).
• Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the marinated chicken in the skillet in a single layer (you may need to cook them in batches to avoid overcrowding). Sear the bottom side without flipping for about 5 minutes, until a nice char forms. Flip and cook for another 4–5 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F). Flip again and cook for 1–2 more minutes if needed.
• Remove from heat and let the chicken rest for 5–10 minutes before slicing into smaller pieces.
• Serve warm with rice bowls, burritos, tacos, or salads—and enjoy!

Keyword chicken, Chipotle, High Protein, Mexican, Poultry

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