3.84 from 12 votes
Copycat Chipotle Chicken
Prep Time
2 hrs 10 mins
 

Copycat Chipotle chicken recipe is to die for and even better than the original! It's so juicy and made with an incredible marinade that is simple, fast, and so tasty! 

Course: Main Course
Cuisine: American, Mexican
Servings: 8 servings
Ingredients
  • 4 lbs boneless skinless chicken thighs or breasts
  • 4 garlic cloves
  • 1 small white or red onion, quartered
  • 1/4 cup distilled vinegar
  • 2 tbsp ancho chili powder
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 4 tbsp oil , divided (vegetable, canola, rice bran)
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 chipotle pepper in adobo sauce
  • 2 tbsp adobo sauce
Instructions
Marinade
  1. Add garlic, onion, vinegar, ancho chili powder, cumin, oregano, 2 tbsp oil, salt, pepper, chipotle pepper, and adobo sauce to the blender or a food processor and blend until smooth.

  2. Place the chicken thighs in a large Ziplock bag and pour in the marinade. Close the bag and mix everything together until the chicken thighs are coated. Place into the refrigerator for at least 2-3 hours or overnight.

Grill instructions
  1. Preheat grill to medium-high heat and coat grill with 1-2 tablespoons of oil and grill each side for 3-4 minutes or until internal temperature reaches 165 degrees F. You may need to cook all of the chicken in batches to avoid overcrowding the skillet, depending on size.

  2. Allow chicken thighs to rest and roughly chop.

Stovetop instructions
  1. Heat 2 tbsp oil in a large skillet over medium-high heat and cook on each side for 3-4 minutes or until internal temperature reaches 165 degrees F. You may need to cook all of the chicken in batches to avoid overcrowding the skillet, depending on size.

  2. Allow chicken thighs to rest and roughly chop.

Oven instructions
  1. Preheat oven to 450 degrees. Place chicken thighs in a large baking dish and bake for 18 minutes.

  2. Remove baking dish from oven and place aluminum foil on top and bake for another 4-5 minutes.

  3. Allow chicken thighs to rest and roughly chop.