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Chopped seared chicken with bell peppers and onion in a cast iron skillet, similar to this chipotle chicken recipe
Chef Emma

Copycat Chipotle Chicken

Boneless chicken thighs marinated in a blended chipotle adobo marinade with garlic, cumin, oregano, lime and vinegar, charred on a hot grill or skillet to 165°F and chopped for burrito bowls, burritos and tacos.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinate (1 to 24 hours) 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

Adobo marinade
  • 3 chipotle peppers in adobo sauce from a 7-oz / 198 g can; 1 for mild, 5 for hot
  • 2 tbsp adobo sauce from the can
  • 3 tbsp neutral oil 45 ml, such as avocado or canola
  • 4 cloves garlic peeled
  • 1 tbsp fresh lime juice 15 ml
  • 1 tbsp red wine vinegar or apple cider vinegar 15 ml
  • 1 1/2 tsp ground cumin
  • 1 tsp dried oregano Mexican if possible
  • 1 1/2 tsp Diamond Crystal kosher salt or 3/4 tsp table salt
  • 1/2 tsp black pepper
Chicken
  • 2 lb boneless skinless chicken thighs 900 g, about 8 thighs, trimmed
  • 1 tbsp oil for the grates or pan
  • 1/4 cup fresh cilantro chopped, to finish
  • 1 lime cut into wedges

Equipment

  • Blender or immersion blender
  • Gallon zip-top bag
  • Grill, cast iron skillet, broiler pan or air fryer
  • Instant-read thermometer

Method
 

  1. Blend the chipotle peppers, adobo sauce, oil, garlic, lime juice, vinegar, cumin, oregano, salt and pepper for 20 to 30 seconds until smooth.
  2. Trim large pieces of fat from the chicken and butterfly any very thick thighs so all the pieces are about 3/4 inch (2 cm) thick.
  3. Put the chicken in a zip-top bag, add the marinade and turn to coat. Seal and refrigerate 1 to 24 hours, ideally 4 to 8 hours. Take it out 15 to 20 minutes before cooking.
  4. Heat a grill to medium-high, 400°F to 450°F (205°C to 230°C), and oil the grates. Lift the chicken from the marinade, let the excess drip off and discard the used marinade.
  5. Grill 4 to 6 minutes per side without moving it, until charred at the edges and 165°F (74°C) in the thickest part. Cast iron: medium-high with 1 tbsp oil, in 2 batches, 5 to 6 minutes then 4 to 5 minutes. Broiler: 4 to 6 inches below high heat, 6 to 7 minutes per side. Air fryer: 400°F (200°C) for 12 to 14 minutes, flipping halfway.
  6. Rest the chicken 5 minutes, then chop into 1/2- to 3/4-inch pieces. Toss with the board juices, cilantro and a squeeze of lime, and add a pinch of salt if needed.
  7. Serve in burrito bowls with cilantro-lime rice, beans, fajita vegetables and salsa, or in burritos and tacos.

Notes

Heat: 1 pepper with the seeds scraped out is mild, 3 is medium and 5 is hot; keep the 2 tbsp adobo sauce the same. Never reuse marinade that held raw chicken unless boiled for at least 1 minute. Refrigerate leftovers within 2 hours for 3 to 4 days, or freeze cooked chicken up to 3 months. To make ahead, freeze the raw chicken in the marinade up to 3 months and thaw in the fridge about 24 hours. This is a homemade copycat inspired by the restaurant's chicken, not the official recipe. Calories are an estimate per serving (1/6, chicken only) from USDA FoodData Central values.