Chipotle Chicken

This at-home recipe for Chipotle chicken is spot-on, and arguably even better than the original restaurant favorite! The chicken can sit in the marinade overnight for A straightforward weeknight dinner. Cook the chicken on the stove top, in the oven, on the grill, or in the air fryer, and then use it in your favorite Mexican meal.

Many years ago, our husband suggested replica Chipotle burritos for lunch, and while we will get either chicken or barbacoa in our burrito, burrito bowl, or tacos, our husband is a straight-up chicken burrito lover, so we knew that's what we'd make.

A round of searching for the reliable Chipotle chicken recipe led us to this memorable marinade. When our husband smelled it, he said he just wanted to eat it by the spoonful. It's memorable and makes the standby flavorful, juicy chicken!

How to Cook the Chicken

You can cook the chicken by baking, grilling, or using an air fryer, but we really, really recommend that you sauté in a pan, preferably a cast iron skillet if you have one. Doing so will guarantee a wonderfully crusted exterior, which is this chicken’s creme de la creme.

It’s simple; here’s how we cook it:

1. Preheat a large skillet over medium heat.
2. Add enough olive oil to coat the bottom of the pan.
3. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, 165 to 175 degrees F on an instant-read thermometer. (we recommend cooking in two batches and adding more olive oil in between if needed).
4. Remove the chicken to a large cutting board and allow to rest for at least 10 minutes. Slice or chop the chicken as desired.

Enjoy!!

Ways to Enjoy This Chipotle Chicken

You could use this chicken in any scenario that involves chicken, but the most obvious (or most popular) is to make burritos or a burrito bowl with it. Use the chicken as the base and add your favorite toppings:

• Beans (black beans or pinto beans)
• Rice (cilantro-lime rice or Mexican rice)
• Salsa (traditional salsa, black bean-corn salsa, or mango salsa) or a fresh pico de gallo
• Guacamole
• Shredded lettuce
• Shredded cheese
• Sour cream
• Queso

You can also use this chicken as a jumping-off point for any of the following:

• Chicken tacos
• Chicken fajitas
• Chicken enchiladas
• Salads
• Chicken wraps

To round out your meal, serve tres leches cake, alfajores, or churros for dessert!

Baker notes

• Chicken – While chicken thighs are the preferred meat for this recipe, you can also make this recipe with chicken breasts.
• Spice Level – we would give this a mild spiciness level; we have family members who are pretty averse to spice and have eaten without an issue.
• Adobo Sauce – You will not need all of the sauce from the can of chipotle peppers, but you can freeze the remainder (use an ice cube tray for straightforward measuring!) and the chipotle peppers for another recipe.
• Storage – Leftovers should be stored in an airtight container in the refrigerator for up to 4 days.
• Freezing – You can freeze the marinade, the marinaded raw chicken, and the cooked chicken. Use an airtight, freezer-safe resealable bag or container. Thaw the marinade or the marinaded chicken in the refrigerator overnight before using.

Watch the Recipe Video:

Photography by Dee Frances

This recipe was originally published in May 2016.

• Yield: 6 to 8 servings
• Prep: 15 minutes
• Cook: 30 minutes
• Total: 1 hour 45 minutes

Ingredients

• ½ medium red onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 tablespoons adobo sauce, from a small can of chipotle peppers in adobo sauce
• 2 tablespoons olive oil
• 2 tablespoons ancho chile powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon salt
• ½ teaspoon black pepper
• Water, as needed
• 3 to 4 pounds boneless skinless chicken thighs

Method

1. Make the Marinade: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper into a food processor or blender and process until smooth. Pour the marinade into a 1-cup measuring cup and add enough water to reach to 1 cup.
2. Using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade over, seal, and use your hands to move the marinade around so that all of the chicken is evenly coated. Refrigerate for at least 1 hour, or overnight.
3. Cook the Chicken: Preheat a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, 165 to 175 degrees F on an instant-read thermometer. (we recommend cooking in two batches and adding more olive oil in between, if needed). Remove the chicken to a large cutting board and allow to rest for at least 10 minutes. Slice or chop the chicken, as desired. Serve in a burrito, in a salad, or on its own!

Notes

Chicken - While chicken thighs are the preferred meat for this recipe, you can also make this recipe with chicken breasts.

Spice Level - we would give this a mild spiciness level; we have family members who are pretty averse to spice and have eaten without an issue.

Adobo Sauce - You will not need all of the sauce from the can of chipotle peppers, but you can freeze the remainder (use an ice cube tray for straightforward measuring!) and the chipotle peppers for another recipe.

Storage - Leftovers should be stored in an airtight container in the refrigerator for up to 4 days.

Freezing - You can freeze the marinade, the marinaded raw chicken, and the cooked chicken. Use an airtight, freezer-safe resealable bag or container. Thaw the marinade or the marinaded chicken in the refrigerator overnight before using.

Photography by Dee Frances

This recipe was originally published in May 2016.