This copycat Chipotle chicken recipe is my spin on the takeout version, and I think it tastes even better! Let the chicken soak overnight in a smoky, spicy homemade marinade. Afterwards, cook your Chipotle chicken on the grill for an easy weeknight Tex-Mex dinner.
You might also love my copycat PF Chang’s spicy chicken and this sweet and spicy Hawaiian grilled huli huli chicken.
I think you guys are going to love this recipe for copycat Chipotle chicken. The flavors are bold, smoky, and spicy, and the chicken couldn’t be juicier. I let chicken thighs soak in the marinade overnight, and grill them the next day to use in easy Mexican dinners. Serve with a Southwest quinoa salad or throw this chicken on top of a chicken burrito bowl on a weeknight, you won’t be sorry.
Reasons to Love This Copycat Chipotle Chicken Recipe
- Marinade so good, you could drink it. This easy homemade Chipotle marinade makes the juiciest, flavor-packed chicken!
- Great to make ahead. Marinate the chicken thighs overnight in the flavorful marinade. It makes it easy to throw them on the grill the next day!
- Easy to cook. Grilling gets the chicken perfectly charred outside and ultra-juicy inside. You can also cook your chicken in the oven, air fryer, or stovetop.
- Restaurant-style dinner at home. The flavors in this copycat Chipotle chicken recipe are just as good, if not better, than my favorite Tex-Mex restaurant. I love adding this chicken to burritos, enchiladas, taco bowls, and more.
Chipotle Marinade Ingredients
It took a lot of testing to perfect this Chipotle chicken recipe, and it really comes down to the most incredible marinade. All it takes is 4 ingredients, plus simple seasonings. Scroll to the recipe card below the post for the exact amounts that I use in this recipe.
- Garlic – Fresh garlic cloves, or you can use ½ teaspoon of garlic powder in place of each clove.
- Oil – You’ll want to use a neutral oil like light olive oil, vegetable, canola, or avocado oil.
- Vinegar – I use white vinegar, but you can use another kind, like white or red wine vinegar or apple cider vinegar.
- Chipotle Peppers – Chopped, from a can of chipotle in adobo. For an even spicier marinade, save some of the sauce from the can to mix in, too.
- Seasonings – Ground chipotle peppers, cumin, oregano, paprika, salt, and pepper. If you don’t have chipotle powder, you can use a combination of smoked paprika and cayenne pepper to mimic the heat and smokiness.
What Chicken Should I Use?
I use boneless, skinless chicken thighs. This is because dark meat is very forgiving, and its higher fat content makes it harder to overcook.
You can make this Chipotle chicken recipe with bone-in chicken, chicken breasts, or any cut you’d like. If you’re using chicken breasts, I recommend marinating them overnight for the best results. Keep in mind that different cuts of chicken will also have different cooking times.
- Blend the marinade. Start by combining the marinade ingredients in a blender or food processor and blend until smooth.
- Marinate the chicken. Trim any excess fat from the chicken before you marinate it. Then, combine the chicken with the marinade in a large bowl. Massage that around to coat, cover the chicken, and let it marinate in the fridge overnight. You can also marinate the chicken in a zip-top bag if you have one.
- Get ready to grill. When it’s time to cook your chicken, discard the leftover marinade. Get your outdoor grill or indoor grill pan preheated on medium heat.
- Grill the chicken. Onto the grill goes the marinated chicken. Grill your Chipotle chicken for 5-7 minutes per side, until it’s cooked through to 165ºF. Slice and serve!
No Grill? Bake Your Chicken Instead!
If you don’t have an outdoor grill, you can make baked Chipotle chicken in the oven. Bake the marinated chicken on a sheet pan at 375ºF for 25-30 minutes.
Another option is to use the air fryer. In this case, follow the cooking directions for my air fryer chicken thighs. You can also cook your chicken on the stovetop, like this honey chipotle skillet chicken.
Tips for Successful Grilled Chicken
- Preheat the grill. I always do the sizzle test. If you place your chicken on the grill and you hear it sizzle right away, the grill grates are hot enough. If the chicken doesn’t sizzle, it means your grill needs to heat up a bit longer.
- Cooking times will vary. The exact grilling times will depend on the size and thickness of your chicken, and whether you use breasts or thighs, bone-in, or boneless. Chicken breasts will be quicker to cook, while bone-in chicken will take longer.
- Check that the chicken is cooked. Use an instant-read thermometer to check that the internal temperature reads 165ºF at the thickest part of the chicken.
What to Serve With Chipotle Chicken
Use this grilled Chipotle chicken in all sorts of delicious Mexican meals! Serve with rice or a Southwest Cobb salad, with tortilla chips and avocado salsa or cowboy caviar on the side. You can also shred it to add to chicken tacos, or slice the chicken to serve over a grilled chicken salad or taco bowl.
Storage and Reheating
- Refrigerate. Store the leftover Chipotle chicken in an airtight container in the fridge for up to 5 days. I like to shred leftovers to make more Mexican meals like chicken enchiladas, homemade chicken taquitos, and chicken flautas.
- Reheat. Microwave the chicken or heat it through on the stovetop until it’s hot throughout.
- Freeze. Store the chicken airtight and freeze it for up to 2 months. Thaw in the fridge before reheating.
More Flavorful Chicken Recipes
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Description
This copycat Chipotle chicken recipe sees juicy chicken soaked overnight in a smoky, spicy homemade marinade, then cooked on the grill. Serve this Chipotle chicken as an easy Tex-Mex dinner!
- 6 cloves garlic
- 1/4 cup water
- 1/4 cup neutral oil (like light olive oil, vegetable, canola, or avocado)
- 3 tablespoons light brown sugar
- 3 tablespoons white vinegar
- 2 tablespoons chopped chipotle peppers (from a can of chipotle in adobo)
- 1 1/2 teaspoons ground chipotle pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 3 pounds boneless skinless chicken thighs
- Combine all the ingredients except the chicken into a blender or food processor. Blend until pureed.
- Trim the chicken of excess fat and place it into a large bowl or zip-top bag. Pour the marinade on top of the chicken and coat. Cover the bowl (or seal the bag) and allow the chicken to marinate in the fridge for at least 4 hours or up to overnight.
- When ready to cook, preheat the grill to medium. Remove the chicken from the marinade and discard the marinade.
- Grill the chicken for 5 – 7 minutes per side, or until it reaches 165°F on a meat thermometer.
- Slice and enjoy.
Notes
- Store airtight in the refrigerator for up to 5 days.
- Freeze airtight for up to 2 months. Thaw in the refrigerator.
