Chipotle Chicken copycat recipe is made with tender chicken marinated in smoky adobo sauce, ancho chile powder, garlic, cumin, paprika, and red onion. The chicken is cooked in a hot cast iron skillet until browned and juicy, then chopped into bite-sized pieces just like the chicken in your favorite Chipotle bowl.
Chipotle burrito bowls have always been one of my favorite things to order, so this was a restaurant recipe I wanted to recreate at home. I can make a batch of the chicken and use it for bowls, burritos, tacos, salads, or whatever everyone is in the mood for.
Why I Love This Recipe
About the Ingredients ⭐
- Chicken: Boneless, skinless chicken thighs stay juicy and flavorful.
- Onion & Garlic: Create the savory base for the marinade.
- Seasonings: Ancho chili powder, paprika, and cumin add smoky flavor.
- Adobo Sauce: Adds that signature smoky, slightly spicy Chipotle flavor.
- Olive Oil: Used for cooking the chicken.
- Lime: Optional, but adds a fresh finish.
Be sure to check out the full recipe and ingredient list below
How to Make Copycat Chipotle Chicken
Make the Marinade: Blend the onion, garlic, ancho chili powder, paprika, adobo sauce, and cumin until combined.
Marinate the Chicken: Coat the chicken in the marinade and refrigerate for at least 30 minutes or overnight.
Cook the Chicken: Heat the olive oil in a cast iron skillet. Cook the chicken for about 5–8 minutes per side, depending on thickness, until it reaches 165°F.
Rest and Chop: Let the chicken rest for 10 minutes, then add a squeeze of lime if desired and chop into bite-sized pieces.
Tips I Found Helpful 💙
- Marinate longer for the best flavor.
- Don’t overcrowd the skillet so the chicken browns instead of steams.
- Cook to 165°F for perfectly cooked chicken.
- Let it rest before chopping to keep the chicken juicy.
Questions Readers Ask Most
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Copycat Chipotle Chicken
Chipotle Chicken is an easy copycat recipe made with chicken marinated in smoky adobo sauce, ancho chile powder, garlic, cumin, paprika, and red onion.
Ingredients
- 2 pound boneless skinless chicken breast
- 1/2 Red Onion
- 2 tbs Adobo Sauce
- 2 TSP Ancho Chili Powder
- 2 cloves garlic
- 2 tbsp. cumin
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 Lime (optional)
Instructions
- Add the red onion, garlic, ancho chile powder, paprika, adobo sauce, and cumin to a blender. Blend until combined.
Place the chicken in a large bowl or resealable bag and pour the marinade over the chicken. Coat evenly.
Refrigerate for at least 30 minutes or up to overnight.
Heat the olive oil in a cast iron skillet over medium-high heat.
Remove the chicken from the marinade and add it to the hot skillet.
Cook for 5–8 minutes per side, depending on thickness, until the chicken reaches an internal temperature of 165°F.
Remove the chicken from the skillet and let it rest for 10 minutes.
Squeeze fresh lime juice over the chicken, if desired.
Chop the chicken into bite-sized pieces and serve.
Notes
Marinate the chicken for at least 30 minutes or overnight for more flavor. If the chicken breasts are very thick, pound them to an even thickness or slice them in half. Cook in batches if needed and use a meat thermometer to check for doneness. Let the chicken rest for 10 minutes before chopping to help keep it juicy.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 298Total Fat: 11gSaturated Fat: 2gUnsaturated Fat: 8gCholesterol: 131mgSodium: 112mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 47g
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