My copycat Chipotle chicken recipe tastes just as good as the restaurant version and is easy to make with a handful of ingredients at home. My teens and I often enjoy it in homemade Chipotle burrito bowls because they’re so customizable and everyone is able to get what they want. When I’m traveling and on the road, I often seek out a Chipotle restaurant, because I know what I’m getting in terms of quality and flavor.
But when I’m at home, it’s just so easy to make my version of homemade juicy, marinated Chipotle chicken instead. One of my favorite proteins, it’s perfect for feeding hungry teens and can be served in tacos or over salads, mixed with frozen fajita veggies, or built into rice bowls with all the toppings.
What I Love About This Recipe
Versatile: This flavorful chicken can be served in so many ways, from tacos, burritos, and fajitas to rice bowls, salads, and meal prep lunches.
Big flavor, simple ingredients: A quick chili-lime marinade brings bold, restaurant-style flavor to chicken thighs without complicated steps or hard-to-find ingredients.
Easy to scale up: Double or triple the chicken to feed a crowd or prep extra for multiple meals.
Ingredients To Have On Hand
- Chicken thighs: I use boneless, skinless chicken thighs and always read poultry labels to find the best quality chicken possible to replicate the restaurant version. Chicken breasts are fine to use, but I find that chicken thighs tend to stay more tender and juicy than breasts.
- Chipotle chili powder: Just a small amount adds a subtle smoky heat that gives the chicken its classic flavor. Adjust the amount depending on spice preferences, using more or less as desired. Or, for a milder taste, use ancho chili powder (sometimes referred to as ancho chile powder) instead.
- Lime juice: Fresh lime juice brightens the marinade and adds a fresh, tangy flavor that balances the warm spices and helps tenderize the chicken.
- Olive oil: This helps the seasonings cling to the chicken and locks in moisture while the poultry cooks. May sub avocado oil.
- Seasonings: A simple mix of a few teaspoons chili powder, dried oregano, smoked paprika, cumin, garlic powder, ¼ teaspoon salt, and black pepper gives the chicken a bold, Tex-Mex-inspired flavor without needing a long list of ingredients.
Find the ingredient list with exact measurements in the recipe card below.
How To Make Copycat Chipotle Chicken
This recipe comes together quickly once the chicken is marinated. However, it does require a bit of prep. So, I recommend reading through the recipe and planning ahead accordingly. Here’s how I make copycat Chipotle chicken in the oven:
- Marinate the chicken: Combine all the marinade ingredients in a large bowl or sealable bag, add the chicken, and toss or massage to coat each piece completely. Refrigerate to allow the marinade to soak in. I prefer to let my chicken marinate overnight for the best taste and texture, but always allow for at least an hour.
- Cook: Arrange the chicken with the marinade in an even layer on a prepared baking sheet, and broil just until it is cooked through. The cooking time varies depending on the thickness of the chicken. So, I always keep a close eye on my oven and use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Rest: Let the chicken rest at room temperature. This allows the natural juices to redistribute, keeping it tender and moist. Then, dice the thighs into bite-sized pieces.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Make It On The Stovetop
This copycat Chipotle chicken is just as easy to make on the stovetop on those nights when I just don’t want to bother heating up the oven.
- Marinate the chicken as usual.
- Heat a large cast-iron skillet, non-stick skillet, or grill pan over medium-high heat on the stovetop, and add 1-2 tablespoons oil. If using a grill pan, I always use a silicone basting brush to distribute the oil evenly over the surface to prevent sticking.
- Working in batches, arrange the chicken in an even layer, and cook until it reaches an internal temperature of 165°F.
- Set the cooked chicken aside, and repeat, adding more oil to the pan as needed, and cook the remaining chicken.
My Favorite Times And Ways To Serve
I often use this marinated chicken recipe to make chicken burrito bowls for my teens and their friends. I set out a variety of ingredients for everyone to make their own salads, rice bowls, tacos, burritos, or even quesadillas. These are the sides and toppings I recommend:
- Corn tortillas, flour tortillas, or grain-free tortillas
- Cilantro lime rice
- Mexican black beans
- Chipotle corn salsa
- Stir fry veggies (sauteed bell pepper, red onion, and few cloves garlic)
- Sour cream
- Pico de gallo, salsa, or chopped tomatoes
- Guacamole
- Shredded Mexican cheese or crumbled Cotija
- Lime wedges
- Fresh cilantro
Storing And Reheating
For the best results, I highly recommend storing burrito bowl components in separate airtight containers. Leftover chicken will keep fresh in an airtight container in the refrigerator for up to 4 days or in the freezer for 3-4 months. To serve, thaw frozen chicken in the fridge overnight.
Then, reheat chicken in a skillet over medium heat, adding a small splash of water or chicken broth to prevent it from drying out. It’s also just as delicious served cold.
Additional Tips For Success
- Marinate for maximum flavor: While 1 hour works, marinating the chicken for several hours (or overnight) allows the spices and lime juice to really soak into the meat.
- Double the chicken: If I’m meal prepping or feeding a crowd, I always double the chicken so I can have extra for lunches, wraps, salads, or tacos later in the week.
- Enhance the spice: For an even spicier Chipotle chicken recipe, include a canned diced chipotle peppers at 1 to 2 teaspoons of the adobo sauce (from the can) in the marinade.
Frequently Asked Questions
Yes, boneless, skinless chicken breasts can be used instead of chicken thighs for an option that’s slightly lower in saturated fat. Because chicken breasts are lower in fat, they cook a bit faster and dry out more easily. So, keep an eye on the cooking time and remove them as soon as they reach an internal temperature of 165°F.
Yes, add the marinated chicken thighs to a slow cooker and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender and cooked through. Remove the chicken and chop it into bite-sized pieces or shred it before serving in the burrito bowls.
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Copycat Chipotle Chicken Recipe
Skip the restaurant and make this tender, juicy, flavorful copycat Chipotle chicken with minimal prep work and simple ingredients instead. Serve it in a variety ways, such as over tacos, salads, or rice bowls. Paired with cilantro lime rice, it looks and tastes just like the restaurant version and is perfect for weeknight meals or meal prep.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon lime juice (½ medium lime)
- 2 teaspoons chili powder
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon fine salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon dried chipotle chili powder, or to taste
- 1 ½ lb. boneless, skinless chicken thighs
Instructions
Oven Directions:
- In a large shallow bowl or zip top bag combine 2 tablespoons of the oil, lime juice, chili powder, oregano, smoked paprika, cumin, garlic powder, salt, black pepper, and chipotle powder.
- Add the chicken and toss or massage well to coat. Cover the container or close the bag and refrigerate at least 1 hour (or up to 12 hours).
- To cook the chicken, place an oven rack in the top position so that it is 6-8 inches below the broiler element. Preheat the broiler to high.
- Line a rimmed baking sheet with aluminum foil or parchment paper and mist it with oil. Arrange the chicken thighs on the baking sheet. Place the baking sheet with chicken under the preheated broiler until the chicken is cooked and registers 165℉ on an instant read thermometer, 6 to 10 minutes per side. The cooking time will vary depending on the thickness of the chicken.
- When the chicken is cooked through, remove the sheet pan from the oven and place the chicken on a cutting board. Use a large chef’s knife to chop it into bite-sized pieces.
- Serve as desired. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Stovetop Directions:
- Place a large skillet or grill pan over medium-high heat.
- When the skillet is hot, add 1 tablespoon of oil (if using a grill pan, use a silicone basting brush to distribute the oil over the surface of the pan).
- Add half of the chicken thighs in a single layer to the skillet and cook for 7-8 minutes on each side or until cooked through and registers 165℉ on an instant-read thermometer.
- Repeat with the remaining chicken.
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Notes
To make copycat Chipotle Burrito Bowls, serve this chicken in bowls with cilantro lime rice, Mexican black beans, corn salsa, and guacamole. Garnish with lime wedges and fresh cilantro.
Nutrition Information
- Serving Size: ¼ of the chicken or ~ 5 ounces
- Calories: 260
- Fat: 12 g
- (Sat Fat: 5 g)
- Sodium: 182 mg
- Carbohydrate: 0 g
- (Fiber: 0 g
- Sugar: 0 g)
- Protein: 28 g
- Cholesterol: 135 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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