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This copycat Chipotle chicken is even better than the restaurant and needs just 5 minutes of prep. Blend the smoky citrus marinade, pour it over juicy chicken thighs, and let the fridge do the rest!
This copycat Chipotle chicken recipe tastes just like the smoky, citrusy chicken from the restaurant, but I’d argue it’s even better because the marinade does all the work for you.
Here’s the thing: Chipotle’s chicken is basically a really well-marinated grilled chicken thigh, so you can absolutely make it at home and have it taste just as good. The secret is a blend of orange juice, lime, chipotles in adobo, and a few Mexican spices I grew up cooking with. My parents are from Mexico, and this citrus-and-chile combo is the same kind of marinade my family uses for all sorts of grilled meats.
Blend it, let it sit in the fridge, then grill or pan-sear whenever you’re ready and pile it into tacos, burritos, bowls, or quesadillas.
If you’re into copycat recipes, try my Taco Bell chalupas, crunchwrap supreme, or sofritas next.
Ingredients for the Chipotle Chicken Marinade
- Orange juice and lime juice: Fresh citrus tenderizes the chicken and adds brightness that balances the smoky chipotles. This combo is what sets it apart from most copycat versions. Use fresh if you can; bottled works in a pinch.
- White wine vinegar: A little extra acidity rounds out the citrus and helps the marinade soak in. Apple cider vinegar works too.
- Chipotle peppers in adobo: The star of the show and what gives you that signature smoky, spicy Chipotle flavor. You’ll use both the peppers and a couple of spoonfuls of the adobo sauce from the can.
- Garlic and onion: Aromatics that build depth in the marinade.
- Olive oil: Helps everything blend together and coat the chicken evenly. You could also use avocado oil or your favorite vegetable oil.
- Ancho chili powder, cumin, oregano, and salt: A simple Mexican spice blend that layers in warmth and earthiness. Ancho is mild and a little sweet; regular chili powder works if that’s what you have.
- Boneless skinless chicken thighs: What Chipotle actually uses, and for good reason. Thighs stay juicy and flavorful and are way more forgiving than breasts, which dry out fast. You can use breasts if you prefer, just watch the cook time.
How to Make Copycat Chipotle Chicken
Marinate. Add everything except the chicken to a blender and blend until smooth. Pour the marinade over the chicken thighs in a zip-top bag or baking dish, then toss to coat. Refrigerate for at least 2 hours, up to 10.
Cook. Grill or pan-sear the chicken until it hits 165°F inside.
Rest and chop. Let it rest 5 minutes, then chop into bite-sized pieces and squeeze a little fresh lime over the top.
Tips for the Best Chipotle Chicken
- Don’t skip the marinade time. Two hours is the minimum, but if you can swing it, let it go closer to 8 to 10 hours for deeper flavor. Just don’t go past 10, or the lime starts to break down the chicken and the texture gets mushy.
- Get your grill or pan really hot before the chicken goes on. That deep char is where a ton of the flavor lives, so let it sit and crust up before you flip.
- Cook thighs to 165°F, but don’t stress if they hit 170°F. Thighs are forgiving and actually stay juicy at a slightly higher temp, unlike breasts. Check the internal temperature with an instant-read thermometer to make sure it doesn’t get overcooked.
- Rest before you chop. Five minutes lets the juices settle back into the meat instead of running out on your cutting board.
- Add lime at the end. A little fresh lime squeezed over the chopped chicken wakes everything up and tastes just like the restaurant.
Variations
This recipe is great as written, but it’s easy to make it your own.
- Use a different cut of chicken. Chicken breasts, drumsticks, or wings all work. Just keep an eye on the temp, since breasts dry out faster than thighs.
- Adjust the heat. This lands at a medium spice level. To tone it down, swap one chipotle pepper for an extra spoonful of adobo sauce to keep the smoky flavor without as much of a kick. To crank it up, add 1-2 more chipotle peppers.
- Make it sweet and spicy. Drizzle regular or hot honey over the chopped chicken for a little sticky sweetness that plays really well with the smoke.
How to Serve Chipotle Chicken
This chicken is basically a build-your-own-dinner starting point. A few favorite ways to use it:
- Tacos. Pile it into corn tortillas or flour tortillas with mango salsa and a drizzle of guacamole salsa.
- Burritos or burrito bowls. Build a bowl just like the restaurant with cilantro lime rice, black beans, pico de gallo or cucumber salsa, and guacamole.
- Quesadillas. Tuck it into a homemade flour tortilla and melty cheese.
Frequently Asked Questions
Boneless skinless chicken thighs. That’s why this recipe uses them too. They stay juicy, and they’re what gives you that real copycat texture.
You can, but cap it at around 10 hours. The lime juice is acidic and will start breaking down the chicken beyond that point, leaving it mushy. If you really want to prep a full day ahead, leave the lime out and squeeze it on after cooking instead.
Medium. Two to three chipotle peppers give it a nice warmth without being overwhelming. See the Variations above to dial it up or down.
More Recipes To Try
Copycat Chipotle Chicken Recipe
Ingredients
- ¼ cup fresh orange juice (about 1 orange)
- 2 tablespoons fresh lime juice (about 1 lime)
- 4 cloves garlic
- 3 chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce
- ½ medium yellow onion, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- ½ tablespoon ancho chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 2-3 pounds boneless skinless chicken thighs
Instructions
- Add the orange juice, lime juice, garlic, chipotle peppers, adobo sauce, onion, olive oil, vinegar, ancho chili powder, cumin, oregano, and salt to a blender or food processor. Blend until smooth.
- Add all the ingredients to a large zip top bag or a baking dish and toss to combine.
- Seal the bag or cover the baking dish with plastic wrap and refrigerate for 2 to 10 hours.(I don’t recommend marinating for more than 10 hours. The lime juice is acidic and will start to break down the chicken fibers, making the texture mushy rather than tender. If you want to marinate it longer, like 24 hours, I recommend adding the lime juice about 8 hours before you’re ready to cook it.)
- Remove the chicken from the marinade and grill or cook it until the internal temperature reaches 165°F on an instant-read thermometer.
- To grill: Preheat the grill to medium-high heat. Grill for 5-6 minutes per side.To bake: Preheat oven to 425°F. Bake for 15-20 minutes.To cook on the stovetop: Heat a drizzle of oil in a large skillet over medium-high heat. Cook for 5-6 minutes per side.To air fry: Air fry at 375°F for 15-18 minutes, flipping halfway through.
- Allow the chicken thighs to rest for 5 minutes before serving.
Notes
- Chicken. Swap the thighs for breasts, drumsticks, or wings. Watch the temp on breasts since they dry out faster.
- Storing. Keep in an airtight container in the fridge for up to 5 days.
- Reheating. Microwave 1 to 2 minutes, or warm in a skillet over medium heat with a splash of water so it doesn’t dry out.
- Freezing. Freeze raw in the marinade or fully cooked for up to 3 months. Thaw overnight in the fridge before cooking or reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe and post was originally published in April 2019 and has been updated with a better overall recipe and more helpful tips.
Photography by Ashley McLaughlin.
I added an entire 7oz can of the peppers in sauce and the entire onion, only because I prefer having more sauce, once the chicken is cooked I dice it and put it back into that extra sauce it was cooked in and I put it with the cilantro lime rice you have in your other recipes, I’ll be making this more often! Thank you!
We have be making the recipe for a year and love it. Now that the summer is here and it is too brutal to have the oven on – any thoughts on making this in the slow cooker? Thanks!
So glad you’ve been loving this recipe! Chicken thighs are perfect for the slow cooker. Just follow the marinade as written, then cook on low for 3–4 hours or high for 1.5–2 hours until the chicken reaches 165°F internally.
The only thing you’ll miss is that char, so if you want it, a quick 2–3 minute broil at the end does the trick. Hope that helps you stay cool this summer!
I’m sure this recipe is as good as it looks,can’t wait! I’ve not yet made it. Question, can I cook this on my flat top verses the grill!!
Hi Russell! Yes you can use a flat top! Let us know how it turns out.