Chipotle Copycat Chicken
Juicy, smoky Chipotle copycat chicken made with a bold adobo marinade that tastes just like the restaurant. Perfect for burrito bowls, tacos, salads, and meal prep.
Servings: 8 4 ounce servings
Equipment
- Large Carbon Steel Pan cast iron or stainless steel work as well
Ingredients
- 2 pounds Boneless Skinless Chicken Thighs
Marinade
- 5 cloves Garlic
- 1 tablespoon Chili Powder
- 2 teaspoons Kosher Salt extra for sprinkling on top of the chicken while cooking
- 1 teaspoon Black Pepper
- 1 teaspoon Cumin
- 1 teaspoon Dried Oregano
- 2 tablespoons Avocado Oil or neutral oil of choice
- 1 can Chipotle Peppers in Adobo Sauce use only 4 peppers and all of the sauce from a 7 ounce can
- ½ cup Water
Instructions
- Add chicken thighs to a gallon-sized zip-top bag or large bowl. Blend the marinade ingredients until smooth, then pour over the chicken and toss to coat evenly.
- Rest: Refrigerate for at least 4 hours, or up to 8 hours for best flavor.
- Cook: Heat a large skillet over medium-high heat. Add chicken in an even layer, working in batches if needed. Season lightly with kosher salt.
- Char: Cook for about 5 minutes until nicely charred, flip, then cook another 4–5 minutes until the internal temperature reaches 165°F.
- Slice: Transfer to a cutting board and rest for 5 minutes. Slice into strips, then cut into bite-sized cubes.
Notes
- Chicken: Boneless skinless thighs stay juicier and are closest to Chipotle’s texture. Thin-sliced chicken breasts can be used but will cook faster.
- Heat level: Using 4 chipotle peppers gives moderate heat. Use 2–3 for milder flavor or add more for extra spice.
- No blender option: Finely mince the garlic and chipotle peppers, then whisk all marinade ingredients together in a bowl until well combined. The texture will be slightly chunkier, but the flavor will still be very close to Chipotle.
- Cooking method: A hot skillet is key for proper char. Avoid overcrowding the pan.
- Meal prep: This chicken holds up well for bowls, burritos, tacos, quesadillas, and salads throughout the week.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently in a skillet or microwave in short intervals, stirring between.
Nutrition
Calories: 174kcal | Carbohydrates: 2g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 722mg | Potassium: 316mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
