We all love Chipotle, so why not make it at home? This Copycat Chipotle Chicken recipe gives you everything you love about America's favorite Tex-Mex chain without ever leaving your house! This begins our weeklong series of Copycat Chipotle Mexican Grill Recipes.
Why You'll Love Copycat Chipotle Chicken
Man, I love Chipotle. Guilty as charged. I cannot give up that delicious bowl of rice, black beans, veggies and most off, that perfectly sear-seasoned chicken. That sear locks in flavor that is days in the works, but absolutely pays off with that amazing chicken we all know and love.
So, take tex-mex night in your house to the absolute next level by infusing your chicken with the flavor we've all known to love from Chipotle!
Nerd Chef's Tips and Tricks
- You should be able to find pretty much everything you need in the international foods aisle of your local grocery store. Publix carries it all down here in the Southeast US.
- Grilling these over an open flame is an absolutely critical finishing step. I tried it once with a grill pan, and before I knew it my kitchen was filled with smoke and the spice filled the air to the point it bothered my wife. So yeah, learn from my mistakes and fire up that outdoor grill. Plus, the char really seals in the flavor and makes for a great bite.
- I use boneless, skinless chicken thighs for this. Breasts could wind up too dry, so I don't recommend it. The nutritional difference is negligible, so just go ahead and go with the thighs.
How to Make Chipotle Chicken at Home
Chipotle Chicken Marinade
The process here actually starts the night before you eat, so plan ahead. The night before you cook, bring two cup of water to a boil. Remove from heat and drop in dried ancho chili peppers. Cover with a lid and let soak for 10 minutes to rehydrate.
Next, remove the chili peppers from the water with tongs to avoid burning. Rinse under cold water, splitting them open to since the seeds away. I suggest using gloves for these steps as spicy peppers can bring on problems if you're not careful (don't rub your eyes!). Place the rinsed anchos in a food processor (affiliate).
Next, open your cans of chipotle peppers and dump into a mesh strainer (affiliate) into your food processor (affiliate) (or a side bowl first, if needed). Using your gloved hand, press the peppers to get as much sauce out as your can as possible. Set the peppers and seeds aside and save for another use (we won't be using them here).
Next, add your red onion, cumin, garlic, oregano, salt and pepper. Pulse in the processor about 10 times until the mix begins to smooth. Then add your olive oil run the processor for about 10 seconds. At this point you should have a semi-fluid paste.
Transfer your marinade to a large, gallon sized ziploc back. Fill with your boneless, skinless chicken thighs and mix with your gloved hand until well blended. Seal the bag, pressing out any excess air and refrigerate overnight.
Cook
Yay! It's finally time to finish up your creation. This part is easy. Heat an outdoor grill to 375°. If you don't have a thermometer, the old rule of thumb is it's at temp if you can hold your hand about two inches above the grill grate for two seconds but no longer.
Oil your pre-heated grate and close for a minute to allow to preheat. Then, arrange your chicken over direct heat on the grill, fat side down. Cook for about 8 minutes, until the fat side has a nice dark brown-light black. Flip and cook until the other side gets the same char, about 5 minutes.
Remove and let rest for 5 minutes on a wooden cutting board. Then, dice the chicken into ½ inch chunks. Serve immediately on it's own, on top of freshly-cooked rice, or in some tacos or burritos. Delicious!
This recipe was inspired by Culinary Hill.
PrintCopycat Chipotle Chicken
- Total Time: 45 minutes
- Yield: 6 people 1x
Description
We all love Chipotle, so why not make it at home? This Copycat Chipotle Chicken recipe gives you everything you love about America's favorite Tex-Mex chain without ever leaving your house!
Ingredients
- 1 tsp dried oregano
- salt and pepper
- 2 tbsp olive oil
- 3-4 dried ancho chiles
- 1 small can chipotle peppers in adobo sauce
- 2 lbs boneless skinless chicken thighs
- ½ red onion (, lightly chopped)
- 3 cloves garlic
- 1 tsp cumin
Instructions
Prep
- The night before you cook, bring two cup of water to a boil. Remove from heat and drop in dried ancho chili peppers. Cover with a lid and let soak for 10 minutes to rehydrate. Drain the now soaked chili peppers, split them open and rinse the seeds away. Place the rinsed peppers in a food processor (affiliate).
- Next, open your cans of chipotle peppers and dump into a mesh strainer (affiliate) over a bowl. Press through to drain only the adobo sauce into the bowl. Dump sauce into food processor (affiliate) and discard peppers. Next, add your red onion, cumin, garlic, oregano, salt and pepper.
- Pulse in the processor until the mix begins to smooth. Then add your olive oil gradually until your mixture become a semi-fluid paste. Transfer to a large, gallon sized ziploc back. Fill with your boneless, skinless chicken thighs and mix with your gloved hand until well blended. Seal the bag, pressing out any excess air and refrigerate overnight.
Cook
- Heat an outdoor grill to about 375°. Oil your pre-heated grate and close for a minute to allow to preheat. Then, arrange your chicken over direct heat on the grill, fat side down. Cook for about 8 minutes, until the fat side has a nice dark brown-light black. Flip and cook until the other side gets the same char, about 5 minutes.
- Remove and let rest for 5 minutes on a wooden cutting board. Dice the chicken into ½ inch chunks. Serve immediately on it's own, on top of freshly-cooked rice, or in some tacos or burritos.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Grill
- Cuisine: Mexican, TexMex
Nutrition
- Serving Size: 2 thighs
- Calories: 368
- Sugar: 0g
- Sodium: 386mg
- Fat: 17g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 54g
- Cholesterol: 274mg
Keywords: Chipotle, Mexican Chicken, Taco Night
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