Copycat Chipotle Chicken
Recreate the bold, smoky flavor of Chipotle's chicken at home with this easy and flavorful recipe that uses a delicious marinade infused with spices.
Ingredients
For the Marinade
- 4 lbs boneless skinless chicken thighs or breasts
- 4 cloves garlic peeled
- 1 small white or red onion quartered
- 1/4 cup distilled vinegar
- 2 tablespoons ancho chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 4 tablespoons oil vegetable, canola, rice bran
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 chipotle pepper in adobo sauce
- 2 tablespoons adobo sauce
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Blend all marinade ingredients together in a blender or food processor until smooth.
- Place chicken in a large ziplock bag and pour marinade over, ensuring it's well-coated. Seal the bag and refrigerate for at least 2-3 hours, preferably overnight.
Cooking
- Grill: Preheat grill to medium-high, oil grates, and grill chicken for 3-4 minutes per side until internal temperature reaches 165°F. Let rest before chopping.
- Stovetop: Heat 2 tablespoons of oil in a skillet over medium-high heat, cook chicken for 3-4 minutes per side, reaching 165°F internal temperature. Let rest before chopping.
- Oven: Preheat oven to 450°F. Bake chicken in a dish for 18 minutes, cover with foil, then bake for an additional 4-5 minutes. Let rest before chopping.
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Notes
For various serving options, consider using the chicken in burritos, bowls, tacos, or salads. Marinating overnight enhances flavor and juiciness.