This copycat Chipotle chicken recipe is made with a sweet and smoky marinade, perfect for grilling, baking, and frying. Great for burrito bowls or any Mexican inspired dinner!
Copycat Chipotle Chicken Recipe
Copycat Chipotle chicken is just one of many Mexican-inspired recipes making the rounds at our dinner table lately, including chicken tinga tacos, chicken fajita bowls, and chicken enchiladas!
This chicken chipotle recipe is especially easy because it’s more about marinating the chicken to use it in all kinds of ways including the signature Chipotle chicken bowl! The sweet and smoky marinade makes the chicken taste even better than the restaurant!
Chipotle Chicken Marinade Ingredients
Find the full printable recipe with specific measurements below.
- Red onion and garlic: Provides aromatic flavors. I prefer to use the milder, sweeter red onion that doesn’t have so much of that raw onion pungency.
- Ancho chile powder: Gives the marinade a sweet, smoky, earthy flavor. I use the powder because it’s easy, but you can also use dried ancho chiles. An alternative to this would be to use chipotle peppers in adobo sauce.
- Cumin and dried oregano: Adds to the Mexican flavor.
- Olive oil: Used in marinades to ensure the chicken is evenly coated.
- Chicken: I used boneless skinless chicken breast, but boneless skinless chicken thighs are great if you prefer dark meat.
How to Make Chipotle Chicken
Combine the marinade ingredients in a blender and blend until smooth. Add the chicken to a large zip-top bag and pour in the marinade.
Move the chicken around so it’s coated in the marinade, remove excess air, then zip it closed, and rest in fridge for at least 30-60 minutes up to overnight.
Place chicken in a single layer into a prepared casserole dish. Bake in a preheated 400°F oven for 30-40 minutes until the chicken is cooked all the way through. Remove the pan from the oven and cover it with foil as it rests for 10 minutes. Slice and serve!
Alternate Cooking Options
On the Grill: For flavorful char marks, preheat the grill to medium-high heat and brush the grill with oil. Cook chicken for 16 minutes, flipping halfway. Then, continue on as directed (tent with foil, rest, slice, and serve!).
Stovetop: For a quick pan-fry, heat 2 Tablespoons of oil in a large skillet. Cook chicken for 8 minutes per side, in batches if your skillet can’t hold them all. Cover with foil, rest, slice, and serve.
No matter which method you choose, the key is to cook the chicken until its internal temperature reaches 165°F.
Serving Suggestions
- Chipotle Chicken Burrito Bowls: To a bowl, add cilantro lime rice, the chicken, and top with Chipotle corn salsa, guacamole, black beans, sour cream, and lime.
- Burritos: Wrap it in a large tortilla for a chipotle chicken burrito with rice, pico de gallo, pinto beans, your favorite shredded cheese, and juicy chicken.
- Fajita salad: Replace fajita chicken with this chipotle chicken copycat and add your classic fajita veggies and other favorite toppings like black bean salsa.
- Tacos: Set out a platter of the chicken along with bowls of toppings and warm tortillas, and have everyone make their own tacos with the chipotle chicken recipe.
More Mexican favorites include ground beef tacos, chicken quesadillas and Chipotle beef barbacoa.
More Mexican Recipes
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Copycat Chipotle Chicken
Video
Ingredients
- ¼ red onion
- 3 – 4 cloves garlic (1 Tablespoon)
- 1 Tablespoon ancho chile powder
- 3 Tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ cup water
- 2.5 pounds boneless, skinless chicken breasts or thighs
For serving: tortillas, lettuce, rice, beans, pico, cilantro
Instructions
- Make marinade: In a blender, add the 1/4 red onion, 1 Tablespoon garlic, 1 Tablespoon ancho chile powder, 3 Tablespoons olive oil, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt and 1/4 cup water. Blend until well mixed and smooth.
- Marinade chicken: In a large zip top bag, add chicken and marinade. Close the bag and allow to sit in the fridge for at least 30-60 minutes (up to overnight).
Grilling instructions:
- Grill chicken: Preheat the grill to medium high heat and brush grill with oil. Cook for about 8 minutes on each side, or until the chicken reaches 165°F. Remove from grill and cover with foil. Allow to rest for about 10 minutes. Chop into pieces before serving.
Stovetop Instructions:
- Fry chicken: In a large skillet, heat 2 Tablespoons oil. Add chicken and cook about 8 minutes on each side, or until the chicken reaches 165°F. Remove from pan and cover with foil. Allow to rest for about 10 minutes. Chop into pieces before serving.
Oven Instructions:
- Bake chicken: Preheat the oven to 400°F. Prepare a 9×13 inch casserole dish by spraying with non stick cooking spray. Place chicken in a single layer in the dish. Bake 30-40 minutes, or until the chicken reaches 165°F. Remove from pan and cover with foil. Allow to rest for about 10 minutes. Chop into pieces before serving.
Serving
- Use the chicken to make a burrito or bowl with your favorite fillings and toppings. Serve while warm.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Tips and Variations
- Poke holes in the meat before marinating to ensure the flavor penetrates all the way.
- Use a meat thermometer to test the internal temperature of the chicken.
- Tenting it with foil as it rests traps the heat and keeps it warm and moist as the juices settle.
- Baking the chicken breasts is the best method for white meat as it’s less likely to dry out.
- This contains a mild heat. For extra spice, you can add chili powder or cayenne pepper to your spices.
Storage
- Store: Keep leftovers stored in an airtight container in the fridge for up to 5 days. You can also freeze the chicken for up to 3 months in a freezer bag. Make sure the chicken has cooled completely, remove any excess air, and seal it to keep it frozen.
- Freeze: You can also freeze the uncooked chicken sitting in the marinade for up to 3 months. Thaw it in the fridge overnight and as it thaws, it’ll flavor the chicken nicely.
Categorized as: Chicken, Cinco De Mayo, Dairy-Free, Dinner, Gluten-Free, Grilling, Low Carb, Meal Prep, Mexican, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
We loved the smokey flavor in this chipotle chicken! It was nice to have different options provided for cooking techniques/times…especially when it is cold or rainy and grilling is not an option. – recipe tester
So glad you enjoyed the Chipotle chicken!