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Copycat Chipotle Chicken

Close-up of juicy, sliced Copycat Chipotle Chicken with a dark, charred spice crust on a white plate.

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A recipe to replicate the smoky, citrus-marinated chicken used in Chipotle bowls and burritos.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce from the can
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground coriander

Instructions

  1. If using chicken breasts, pound them to an even 1/2-inch thickness.
  2. In a medium bowl, whisk together the lime juice, olive oil, minced chipotle peppers, adobo sauce, cumin, oregano, salt, pepper, garlic powder, and coriander to make the marinade.
  3. Place the chicken in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure all pieces are coated.
  4. Refrigerate and marinate for at least 30 minutes, or up to 4 hours. Do not marinate longer than 4 hours due to the lime juice.
  5. Preheat your grill to medium-high heat (about 400 degrees F) or heat a large cast-iron skillet over medium-high heat.
  6. Remove the chicken from the marinade, letting excess drip off. Discard the remaining marinade.
  7. Grill or cook the chicken for 5 to 7 minutes per side, until the internal temperature reaches 165 degrees F and you have slight char marks.
  8. Remove the chicken from the heat and let it rest on a cutting board for 5 minutes before slicing against the grain.

Notes

  • For a skillet method, you can add 1 teaspoon of vegetable oil to the hot pan before cooking.
  • If you prefer a less spicy flavor, reduce the amount of minced chipotle peppers to 1 teaspoon.
  • This chicken is excellent for meal prepping; slice it and store it in an airtight container for up to 4 days.

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