Copycat Chipotle Chicken
This Copycat Chipotle Chicken recipe captures the smoky, spicy essence of the restaurant favorite, making it a perfect choice for family dinners or quick weeknight meals.
Ingredients
For the Marinade
- 4 lbs boneless skinless chicken thighs or breasts
- 4 cloves garlic, minced
- 1 small white or red onion, quartered
- 1/4 cup distilled vinegar
- 2 tbsp ancho chili powder Regular chili powder can be used as a substitute
- 2 tsp cumin
- 1 tsp dried oregano
- 4 tbsp oil (vegetable, canola, or rice bran)
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 piece chipotle pepper in adobo sauce
- 2 tbsp adobo sauce
Instructions
Marinade the Chicken
- In a blender or food processor, combine garlic, onion, vinegar, ancho chili powder, cumin, oregano, oil, salt, pepper, chipotle pepper, and adobo sauce. Blend until smooth.
- Place the chicken in a large ziplock bag or bowl and pour the marinade over it. Seal or cover, and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
Grill Instructions
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and let any excess drip off.
- Grill for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for a few minutes before slicing.
Stovetop Instructions
- Heat a large skillet over medium-high heat and add a little oil.
- Remove the chicken from the marinade and add to the skillet.
- Cook each side for 7-8 minutes or until fully cooked through, flipping once.
Oven Instructions
- Preheat your oven to 400°F (200°C).
- Place marinated chicken on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes or until cooked through.
Notes
For extra juiciness, avoid overcooking the chicken. Use a meat thermometer to check doneness. Marinate the chicken the night before for convenience. You can double the marinade and use it as a sauce for serving after proper cooking.