Copycat Chipotle Chicken Recipe (Have it At Home)
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My copycat Chipotle Chicken Recipe makes beautifully seasoned, charred, and grilled meat for a spicy exterior and unbelievably juicy center. It takes a couple of hours to marinate, but you can’t deny the results: juicy and full of peppery flavors from the herbs, seasonings, and adobo chiles. Learn how to make Chipotle Mexican Grill chicken in less than 45 minutes and become your friends’ new favorite fast food joint!
Chipotle™ has mastered Mexican flavors. I think we can all agree on that!
And with this Chipotle copycat chicken recipe, it doesn’t matter if I happen to have a location near me or not. I can make it right in my own kitchen!
Making your own burrito bowls at home is a great way to save time and money. Plus – you can make Mexican food anytime that craving hits!
This tastes just like the real thing, and makes such a simple easy weeknight dinner.
I love that you don’t have to do a lot of work for these simple taco bowls, which makes this a great recipe with minimal meal prep.
Table of Contents
Chipotle Chicken Recipe
This cult favorite chicken is popular for a reason. The marinade tenderizes and flavors the meat with herbaceous yet spicy seasonings.
Grilled to juicy perfection, Chipotle Mexican Grill chicken can be thrown right into any quesadilla, fajita, taco, burrito… You name it!
I love to really replicate the restaurant experience by serving with a vibrant bowl of cilantro lime rice, pico de gallo, guacamole, and/or corn salsa — some of my favorite Chipotle recipes!
With a countertop grill, I get to enjoy my fave barbecue recipes whenever I want!
When it comes to chicken, I can’t live without my margarita, tequila lime, or chipotle lime grilled chicken recipes.
Ingredients Notes and Substitutions
All you need are a few simple ingredients to get this amazing flavor!
- Chicken – I like to use breast meat for this Chipotle chicken recipe because it’s delicious, tender, and lower in fat than thighs.
However, you can use either! In fact, the restaurant uses skinless chicken thighs. - Chipotles in Adobo – These little peppers are special: dried and soaked in a spicy, tangy sauce, they’re as acidic as they are hot!
As an alternative, you could use regular whole chipotles and an additional 2 tablespoons of adobo sauce. - Cumin, Chili Pepper, and Oregano – A mix of warm and earthy, hot and spicy, and peppery.
While this combination gets you closest to the restaurant taste, you can add more of your favorites to the chipotle chicken marinade. Thyme, paprika, and onion powder would fit right in. - Olive Oil – The original Chipotle chicken recipe uses rice bran oil, which you can use if you’d like!
Canola or sunflower oil are two more unassuming options that won’t change the overall flavor of the dish.
You can also easily add any other taco or burrito ingredients or favorite toppings that you want.
This could include black beans, sour cream, diced red onion, hot salsa for a spicy flavor, fresh lime juice, ancho chiles, ground cumin, garlic powder, pinto beans, diced bell peppers, chipotle chili pepper, and more.
Keep in mind that the more you add, the less this Chipotle burrito bowl will be an exact copycat, but this is all part of making new recipes your own.
Tips for Making Chipotle Copycat Chicken
- Don’t marinate for too long
It’s fine to let the meat sit in the chipotle chicken marinade overnight, but don’t let it marinate for any longer than 24 hours!
The lime juice is acidic and will continue to break down the fibers in the poultry, eventually causing it to get mushy and downright gross.
- Control the heat
This copycat Chipotle chicken can be made less spicy by toning down the amount of adobo or black pepper that you use.
Alternatively, use more if you really want to spice things up!
- Don’t disturb the chicken
If you want those iconic grill marks on your copycat Chipotle chicken, don’t mess with the meat other than when you need to flip it.
This will also help keep the marinade from dripping and making a mess on the grate.
Storing and Reheating Leftovers
Cooked chicken will remain safe to eat in your refrigerator for up to 4 days. Longer than that, and you get into bacteria territory — and that is not a place you want to be!
Be sure to store leftover Chipotle copycat chicken in an airtight container to maximize its shelf life.
To reheat, you can microwave in 20-second bursts, toss into a pan with some olive oil, or even slide into the oven.
For each option, just cook until the meat is warmed through and not a moment longer.
Chipotle Chicken Recipe FAQ
The original Chipotle chicken recipe uses thigh meat, not breasts as we do in this recipe.
Keep in mind, however, that the restaurant makes it in large quantities and well in advance, not just before serving as we’re doing here.
So breast meat is more than juicy and tender enough to use here!
The oil used at Chipotle Mexican Grill for chicken is rice bran oil.
They use it in almost everything, including their salad dressing and rice, because it doesn’t have too much of a flavor on its own and it’s also hypoallergenic.
You can certainly use rice bran if you like, but for my copycat Chipotle chicken, I use olive oil.
A whole lot of good stuff! Adobo peppers, cumin, chili pepper, oregano, olive oil, onion, garlic, lime juice, and just a sprinkling of good ol’ salt and pepper.
It’s herbaceous, peppery, and acidic — just what you want in a marinade!
For the best flavor and taste, store leftovers in an airtight container and keep them in the fridge for the next time you eat it. Leftover chicken should be eaten within 2-3 days of storing it, but I typically always eat leftovers from the last night the next day. (especially with this Chipotle chicken salad recipe!)
You can reheat the chicken in a large skillet or pop it in the microwave to warm all the way through. And I promise that this leftover juicy chipotle chicken is so good!
Enjoy!
With love, from our simple kitchen to yours.
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Chipotle Chicken Recipe (Copycat)
Equipment
Ingredients
- 2 whole chipotle peppers from a can, plus 2 tablespoons adobo sauce , (about 1/4 cup diced)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 3/4 teaspoon dried oregano
- 2 otablespoons extra virgin olive oil, or avocado oil
- 1/4 large red onion, roughly chopped , (about 1/2 cup)
- 4 cloves garlic, minced, (about 4 teaspoons)
- 1 fresh lime, juiced, (about 2 tablespoons)
- 24 ounces boneless, skinless chicken breasts, (about 4)
Instructions
- PREPARE GRILL: Preheat your grill or stovetop grill pan over medium-high heat. Lightly brush the grates with extra virgin olive oil. A properly preheated grill means clean char marks and no sticking.
- MAKE THE MARINADE: Add 2 whole chipotle peppers from a can, plus 2 tablespoons adobo sauce , 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 3/4 teaspoon dried oregano, 2 otablespoons extra virgin olive oil, 1/4 large red onion, roughly chopped , 4 cloves garlic, minced, and 1 fresh lime, juiced to the bowl of a food processor or blender. Process on high speed until a smooth paste forms. You will smell the smoky, spicy aroma immediately.
- MARINATE CHICKEN: Place 24 ounces boneless, skinless chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken and turn to coat each breast completely. The paste will be thick and deeply red. Cover and refrigerate for at least 1 hour, or up to 3 hours.
- GRILL CHICKEN: Remove chicken from marinade and discard all remaining marinade. Place chicken on the preheated grill. You will hear a satisfying sizzle as the marinade hits the heat. Grill for 8 to 10 minutes per side, or until the center reaches 165 degrees F.
- REST AND SERVE: Transfer chicken to a clean cutting board and rest for 5 minutes. Slice against the grain and serve.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2022, updated and republished June 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
You can never go wrong with chipotle anything. This is a great recipe, will be making regularly!
So easy to make and incredibly delicious! Donna and Chad’s recipes from The Slow Roasted Italian never disappoint. This Chipotle Chicken Recipe is a 5-star winner!
Hi Scarlett!
We’re so glad you enjoyed our recipe!!
TSRI Team Member,
Devlyn
This recipe is a game-changer! Tastes just like the restaurant version, if not better. Thanks, Donna and Chad, for another fantastic recipe!
Hi Alexander!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn
Winner, winner, chipotle chicken dinner! This one is DEFINITELY a keeper. My picky husband loved it and he usually starts sweating when I try a new recipe!
Hi Emily!
Awesome! Sometimes coming out of your comfort zone on food pays off!
TSRI Team Member,
Devlyn