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Chipotle Chicken Copycat Recipe

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3.9 from 30 reviews

This Chipotle Chicken Copycat recipe features tender, juicy chicken breasts marinated in a smoky, spicy chipotle adobo sauce blend. The chicken is first marinated for at least 6 hours to absorb the robust flavors, then grilled to perfection and finished crisping in a pan to deliver a delightful texture. Perfect for serving on its own, with rice, or in tacos and burritos, this flavorful dish brings classic chipotle chicken restaurant style right to your kitchen.

  • Total Time: 6 hours 35 minutes
  • Yield: 6 servings

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil (for pan cooking)

Marinade

  • 2 tablespoons olive oil
  • 1/2 medium red onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons adobo sauce
  • 2 teaspoons chipotle chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 tablespoons lime juice
  • 1 teaspoon paprika
  • 1/4 cup distilled vinegar
  • 1/3 cup water
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prep the Chicken: Rinse the chicken breasts under cold water and pat them dry with paper towels. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about half an inch. Then, place the chicken in a large resealable plastic bag.
  2. Prepare Marinade: Combine the chopped red onion, minced garlic, adobo sauce, chipotle chili powder, olive oil, cumin, dried oregano, lime juice, paprika, distilled vinegar, water, salt, and black pepper in a food processor. Blend everything until the marinade is smooth and well combined.
  3. Marinate Chicken: Pour the blended marinade into the bag with the chicken. Remove as much air as possible before sealing the bag. Shake gently to coat each piece of chicken thoroughly with the marinade. Refrigerate and allow the chicken to marinate for at least 6 hours to develop the flavors deeply.
  4. Grill Chicken: Remove the chicken breasts from the marinade, discarding any leftover marinade. Preheat a grill or grill pan to medium-high heat. Cook the chicken for 5 to 6 minutes on each side, or until the internal temperature reaches 165°F and the chicken is cooked through with nice grill marks.
  5. Rest and Chop: After grilling, transfer the chicken to a plate and let it rest, covered loosely with foil, for 5 to 10 minutes to redistribute the juices. Then, roughly chop the chicken into bite-sized pieces.
  6. Crisp the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chopped chicken pieces. Cook for 4 to 5 minutes, stirring occasionally, until the chicken pieces become slightly crispy on the edges.
  7. Serve: Garnish the crispy chipotle chicken with fresh parsley. Serve it as is, over rice, or use it as a flavorful filling for tacos and burritos for a delicious meal.

Notes

  • For best flavor, marinate the chicken overnight if possible.
  • If you don’t have a grill, you can grill the chicken in a grill pan or cook it entirely in the skillet, though grilling adds the signature smoky flavor.
  • Adjust the amount of chipotle chili powder to control the level of spiciness.
  • Leftover chicken can be refrigerated up to 3 days and reheated before serving.
  • Serve with fresh lime wedges and chopped cilantro for added freshness.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/chipotle-chicken-copycat-recipe/