Chipotle Chicken Copycat Recipe

Original Post: https://www.evolvingtable.com/chipotle-chicken/

5 from 3 votes

Chipotle Chicken Copycat Recipe

Recreate the bold, smoky, and spicy flavors of the original at home with this easy 30-minute Chipotle Chicken Copycat Recipe. The key to it tasting just like the restaurant is all in a quick and easy marinade made from chipotle peppers, adobo sauce, lime juice, and a blend of Mexican spices.

Prep Time10

Cook Time15

Marinating Time:30

Total Time55

Course: Main Course

Cuisine: Mexican

Servings: servings

Author: London Brazil

Ingredients

1 ½ pounds boneless, skinless chicken breasts or boneless, skinless chicken thighs
¼ cup chipotle chiles in adobo sauce about 2 chiles
¼ cup finely diced red onion
2 garlic cloves finely minced
2 tablespoons lime juice from 1-2 limes
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon packed brown sugar
1 ½ teaspoons salt
½ teaspoon black pepper
3 tablespoons avocado oil divided

Instructions

If using chicken breasts, place chicken in a gallon-sized Ziploc bag and pound to about ½ inch thick using a meat mallet or rolling pin. Remove from the plastic bag and transfer to a cutting board and cut into six 4-ounce pieces. (If using thighs, just leave as-is.)
1 ½ pounds boneless, skinless chicken breasts
Add the chipotle peppers and adobo sauce to a food processor or blender along with the red onion, garlic, lime juice, chili powder, cumin, oregano, brown sugar, salt, black pepper, and 2 tablespoons of the avocado oil. Blend for 15 seconds, scrape down the sides and blend for 15 more seconds, or until smooth.
¼ cup chipotle chiles in adobo sauce, ¼ cup finely diced red onion, 2 garlic cloves, 2 tablespoons lime juice, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon dried oregano, 1 teaspoon packed brown sugar, 1 ½ teaspoons salt, ½ teaspoon black pepper
Pour the mixture over the chicken, seal the bag, and massage chicken to ensure all of the marinade gets into the meat. Refrigerate for at least 30 minutes or up to overnight.
When ready to cook, transfer the chicken to a bowl, being careful to reserve any leftover marinade in the plastic bag. Allow the chicken to rest at room temperature for 10 minutes before cooking.
Heat 1 tablespoon avocado oil in a large cast-iron skillet over medium heat. Add the chicken in a single layer and cook for 7-9 minutes, or until lightly charred, brush generously with any leftover marinade, flip, and continue cooking for another 6-8 minutes, or until the internal temperature reaches 160°F. (See notes below for grilling instructions.)
Remove the chicken from the skillet, place on a clean plate, and tent with aluminum foil, where it will continue to cook. Ensure it has reached an internal temperature of 165°F. Then, when cool enough to handle, cut it into bite-sized cubes or strips.
Serve immediately with a sprinkle of finely chopped cilantro or dice and serve in a Chipotle Chicken Burrito Bowl.

Video

Notes

Marinating Time: For the best flavor, marinate the chicken for at least 2 hours, but overnight is ideal. If short on time, a 30-minute marinade will still add great flavor.
Grilling Instructions: Preheat the grill to medium-high heat (400-450°F). Lightly oil the grates and grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
Chicken Thighs vs. Breasts: Chipotle uses boneless, skinless chicken thighs for extra juiciness, but chicken breasts work too! If using breasts, pound them to an even thickness to ensure even cooking.
Adjusting Spice Level: For milder heat, use just the adobo sauce and remove some of the chipotle peppers. For extra spice, add an extra chipotle pepper or a pinch of cayenne.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water or lime juice to keep it moist.

Nutrition