Chipotle Chicken Copycat

Spicy, juicy, and crispy is what I can say about this Chopotle chicken copycat recipe. When I crave Mexican food, I know I can count on this crowd pleaser. Easy to make, in just 30 minutes, with simple ingredients, this meal is wholesome and flavorful, ideal to serve with rice and a salad, or use it in tacos, quesadillas, and burrito bowls.

Since I moved to Moldova, I have been missing Tex-Mex food, but I manage to tame my cravings with homemade versions of famous recipes we all love. And I miss all my Mexican-inspired favorites like Mexican Stuffed Peppers, Taco Soup, and Chicken Tortilla Soup!

This Chipotle Chicken Copycat recipe is simple yet packed with flavors. The marinade makes wonders for the rather bland chicken breasts. I love the combination of saltiness and spiciness, with a hint of tang. The adobo sauce also adds smokiness, making this meal taste more authentic! With this recipe in your repertoire, you will no longer need to go to Chipotle! The best part is that it is ideal for meal prep. It takes me minutes to make a larger batch on a Sunday, and after that, I use it in different meals throughout the week.

Why you will love this recipe 

• Budget-friendly: Making this recipe at home lets me save money. Instead of paying $20 per person, I can serve the whole family for less than $10 and have plenty of leftovers!
• Only a few ingredients: chicken breasts, a marinade, and some olive oil for cooking. The marinade only needs seasonings, lime, and basic chipotle flavorings.
• Hot or not: Since I am making it myself, I can use as much spicy seasoning as I like, so everyone is happy with the results. Some of my family and friends love the heat, while others like it mild.
• It’s so easy to make: All I do is marinate the chicken, grill it for about 10 minutes, then chop it up and crisp it in a pan to serve however I want.

What you will need

• Chicken: I like to use organic boneless, skinless chicken breasts for the freshest meat without antibiotics, chemical fertilizers, or hormones.
• Wet ingredients: I use olive oil to cook the chicken because it has a mild flavor, a high smoke point, and plenty of health benefits. 

For the marinade

• Produce: Chopped red onion adds a pungent but mildly sweet flavor compared to white or yellow onions. Minced garlic releases allicin, which produces a robust, savory flavor that distributes evenly throughout the marinade and deeply penetrates the meat. I also get a fresh lime for lime juice to help tenderize the meat and balance the spicy flavors. 
• Wet ingredients: Olive oil is a key ingredient that helps dissolve fat-soluble compounds, retain moisture, and coat the chicken for caramelized edges. Adobo sauce provides a deep smoky flavor with smoke-dried jalapenos and tangy tomato sauce. Distilled vinegar is a deep tenderizer for softer meat and adds a zesty flavor to cut through the smoky heat of the chipotle peppers. Adding some water to the marinade helps the spices distribute evenly and keeps it from being too thick.
• Seasonings: Besides salt and pepper, I add chipotle chili powder for the signature smoky-sweet heat. Cumin provides a warm, earthy foundation, oregano adds a slightly citrusy taste with a peppery hint, and paprika adds smoky sweetness. 

How to prepare

Marinate the chicken: First, I rinse and dry the chicken before pounding it to an even ½ inch thickness all over. Then I place it in a Ziplock bag while I mix all the marinade ingredients in a food processor until smooth. I pour the marinade into the baggie, press out all the air, shake it up, and marinate it for 6 hours or overnight.

Cook the chicken: After marinating, cook it for 5 to 6 minutes per side on a medium-high grill pan, or until it reaches 155 degrees F. After, I let it stand for 10 minutes before chopping it into cubes. 

Make it crispy: Now, I heat 2 tablespoons of olive oil in a large skillet over medium-high heat and cook it until it is golden and crispy, stirring occasionally. 

Serve as desired: Finally, I serve it with a side dish or in tacos, burritos, quesadillas, or fajitas. 

Expert tip

Thighs or breasts

I use skinless, boneless chicken breasts because they are healthier and I like the flavor better. However, the restaurant uses chicken thighs for their recipe. It is true that dark meat has a higher fat content, which means it can handle the heat of grilling better than breasts without drying out. It also crisps better. But I have no problem with breasts because I pound them thin and use olive oil for a healthier way to add fat and crispy edges. Also, I keep them from drying out by removing them from the grill when they reach 155°F. They will continue to “cook” as they rest. 

More tips to consider:

• Make sure the marinade is blended smoothly, so the chicken gets coated evenly. This will help it soak up the most flavor.
• Don’t rush the marinade. I let mine marinate overnight for the most tender, juicy, flavorful meat.
• Heat is not negotiable. The high, direct heat is important for a good sear. 
• Don’t forget to pound the chicken breasts to make them an even ½ inch thick all over. 
• If the breasts are too thick in any area, use a sharp knife to cut them in half. 

Recipe variations and add-ins:

• Thicker sauce: For a thicker sauce with more peppers, use my homemade chipotles in adobo sauce instead of store-bought adobo sauce. It’s so easy to make and adds a lot of extra flavor and texture. 
• Spicy chipotle: To add some heat, I like to add a bit of my homemade Cajun seasoning to the marinade. It is easy to make from scratch, and I can control what goes into it when I make it at home.
• Sweeten the sauce: Give this chicken a sweeter flavor by adding brown sugar to the marinade. This also helps create the crispy, caramelized crust. 
• Different citrus: Instead of citrus, sometimes I use orange or lemon juice. For a bolder flavor, add some zest to the marinade. 
• Milder tang: I also like to switch the distilled vinegar with apple cider vinegar to give it a milder, fruitier flavor.

Serving suggestions:

The awesome thing about Chipotle chicken is that it can be used in so many different dishes. My absolute favorite is my Chipotle chicken tacos. My family loves these with red cabbage slaw, creamy chipotle sauce, and lots of red onions and avocado slices. They pair well with a melon margarita or a tequila sunrise to quench your thirst. Non-drinkers can just leave out the alcohol. My Chipotle sauce can also be made separately and splashed onto this chicken, then served in any dish.

This chicken is also a perfect addition to any burrito or quesadilla. I like to use it in this Chipotle chicken burrito bowl copycat with black beans, corn, lime, salsa, guacamole, and lots of cheese. Turn this Chipotle cilantro lime rice side dish into a main entrée with this chicken for the perfect Mexican meal in minutes. I love the way this lime rice blends with the flavors of the crispy charred chicken. Or use it instead of the grilled chicken on this southwest salad for a bolder flavor. 

 How to store leftovers:

• Refrigerate: Store leftover chicken in an airtight container or a zippered plastic storage bag in the fridge and use within 3 to 4 days.
• Freezing: To store a large amount of leftovers, I usually divide mine into small portions and freeze them in freezer bags so I can take out what I need when I need it.  
• Defrost: I thaw the frozen leftovers in the refrigerator overnight for the best flavor.
• Reheating: I add a little chicken broth to keep it from drying out, then warm it in a skillet over medium heat.  

Frequently asked questions

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