Copycat Chipotle Chicken Recipe

I keep a simple Copycat Chipotle Chicken in my weeknight arsenal so I can skip the drive and toss together tacos, burritos, or salads, and it’s one of my favorite Chipotle Copycat Recipes.

I’m a big believer that great food doesn’t need to be complicated, and this Copycat Chipotle Chicken proves it. I use boneless skinless chicken thighs with smoky chipotle peppers in adobo, it gives that familiar kick that makes tacos or burritos sing.

Every time my kids say “let’s get Chipotle” I just make this instead and they can’t tell the difference. It’s bold, messy, a little addictive, and perfect for weeknights when you want wow but not a lot of fuss.

If you like Chipotle Copycat Recipes, you’ll wanna bookmark this one, trust me.

Ingredients

• Rich in protein and fat, stay juicy when grilled, gives that hearty base.
• Smoky spicy punch, adds heat and depth, packs capsaicin and flavor.
• Bright citrus acidity, cuts richness, adds vitamin C and fresh tang.
• Healthy monounsaturated fats, helps marinade carry flavors and brown meat.
• Pungent aromatics, gives savory depth, contains antioxidants and immune benefits.
• Sweet counterpoint to spice, quick caramelization when seared, adds carbs.
• Warm earthy spices, boost aroma and color without adding calories.
• Thins marinade, keeps meat moist while cooking, low calorie hydration.
• Salt enhances overall flavors, pepper gives bite and subtle heat.

Ingredient Quantities

• 2 pounds boneless skinless chicken thighs trimmed
• 3 to 4 chipotle peppers in adobo plus 1 tablespoon adobo sauce
• 1/4 cup freshly squeezed lime juice about 2 limes
• 3 tablespoons olive oil
• 3 garlic cloves minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon brown sugar or honey
• 1/4 cup low sodium chicken broth or water

How to Make this

1. Put 3 to 4 chipotle peppers and 1 tablespoon adobo sauce in a blender or food processor with 1/4 cup freshly squeezed lime juice, 3 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon brown sugar or honey; add 1/4 cup low sodium chicken broth or water and puree until smooth.

2. Trim and pat dry 2 pounds boneless skinless chicken thighs, then put them in a large bowl or a resealable plastic bag.

3. Pour the blended marinade over the chicken, making sure every piece is coated; press out extra air if using a bag, seal and massage a little so the marinade gets everywhere.

4. Refrigerate at least 30 minutes and up to overnight for best flavor; longer = better, but if you’re short on time 30 to 60 minutes will still work.

5. When ready to cook take the chicken out and let it sit 15 to 20 minutes at room temp so it cooks more evenly; preheat your grill or a heavy skillet to medium-high and brush with a little oil.

6. Reserve a couple tablespoons of marinade for brushing if you like, but do not use the raw leftover marinade unless you bring it to a boil for a minute or two first to kill raw chicken bacteria.

7. Grill or sear the thighs 5 to 7 minutes per side until nicely charred in spots and an instant-read thermometer reads 165°F in the thickest part; if using a skillet you can sear 4 to 5 minutes per side then finish in a 375°F oven for 8 to 10 minutes if needed.

8. Remove chicken and let rest 5 minutes so the juices redistribute; resting is important, don’t skip it.

9. Slice against the grain and serve in tacos, burritos, bowls or salads with an extra squeeze of lime; leftover chicken keeps well in the fridge for 3 to 4 days.

Equipment Needed

1. Blender or food processor (to puree the chipotle lime marinade)
2. Large bowl or a resealable plastic bag for marinating
3. Measuring cups and spoons plus a liquid measuring cup for the lime juice and broth
4. Chef knife and cutting board for trimming and slicing the thighs
5. Paper towels to pat the chicken dry
6. Grill or heavy skillet and a pair of tongs for cooking
7. Basting brush and a small saucepan if you want to boil the reserved marinade first
8. Instant read thermometer to make sure the chicken hits 165°F

FAQ

Copycat Chipotle Chicken Recipe Substitutions and Variations

• Chipotle peppers in adobo: use 1 to 1.5 tsp chipotle powder (or 1 tsp smoked paprika + 1/4 tsp cayenne) plus 1 tbsp tomato paste or a splash of vinegar to mimic the adobo tang
• 2 pounds boneless skinless chicken thighs: swap for 2 pounds boneless skinless chicken breasts (they cook faster so dont overcook), or for a vegetarian option use 1.5 lb extra-firm tofu, pressed and marinated
• 1/4 cup freshly squeezed lime juice: substitute equal amount lemon juice, or use 2 tbsp white wine vinegar + 2 tbsp water for a milder tang
• 1 tablespoon brown sugar or honey: replace with 1 tbsp maple syrup or agave nectar, or use 1 tbsp dark brown sugar for similar depth

Pro Tips

1) Marinate as long as you can. Overnight is best but if you only got a little time try at least 30 to 60 minutes. If some thighs are much thicker, butterfly or make a couple shallow cuts so the marinade gets inside, otherwise the outside will be bold and the middle kinda mild.

2) Save a small scoop of the marinade before it touches the raw chicken or just make an extra quick batch to use as a sauce. If you do use the used marinade, bring it to a rolling boil for 2 to 3 minutes so it’s safe, then simmer a bit to thicken and brush on at the end for a glossy glaze.

3) Pat the thighs dry right before cooking and get your grill or skillet really hot so you get those charred spots, then turn down a little to finish so they dont burn. Use an instant read thermometer, aim for about 160°F and let them rest 5 minutes so they finish at 165°F and stay juicy.

4) Tweak heat and sweetness to taste. Scrape out seeds from the chipotles to tame the spice, or add an extra pepper or extra adobo sauce if you want more punch. A little extra brown sugar or a honey brush right at the end caramelizes beautifully, just watch it so it doesnt burn.