Inspired by Chipotle Mexican Grill's Adobo ChickenMarquee pick

Copycat Chipotle Chicken Recipe

Name: Copycat Chipotle Chicken Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Yield: 6 servings
Ingredients: 2 lbs Boneless skinless chicken thighs; 3 peppers Chipotle peppers in adobo, finely chopped; 2 tbsp Adobo sauce from the can; 4 cloves Garlic, minced; 0.25 cup Olive oil; 1 tbsp Cumin, ground; 1 tsp Oregano, dried; 1 tsp Black pepper; 1.5 tsp Salt; 2 tbsp Lime juice; 0.25 cup Water

From the kitchen of Carly

Inspired by Chipotle Mexican Grill's adobo chicken, this is the marinade and grill that lands the smoky, lightly charred protein the whole bowl rides on.

Prep: 15 min
Cook: 10 min
Total: 2 hr 25 min
Servings: 6
Difficulty: easy

Ingredients

6 servings

2 lbsBoneless skinless chicken thighs
3 peppersChipotle peppers in adobo, finely chopped
2 tbspAdobo sauce from the can
4 clovesGarlic, minced
0.25 cupOlive oil
1 tbspCumin, ground
1 tspOregano, dried
1 tspBlack pepper
1.5 tspSalt
2 tbspLime juice
0.25 cupWater

Instructions

Combine chipotle peppers, adobo sauce, garlic, olive oil, cumin, oregano, pepper, salt, lime juice, and water in a blender. Blend until smooth.
Add chicken thighs to a bowl, pour the marinade over, and toss. Refrigerate at least 2 hours and up to overnight.
Heat a grill or cast iron pan to high. Cook the thighs 4 minutes per side until well-charred and 165F internal.
Rest the chicken 5 minutes. Chop into bite-sized pieces against the grain.
Pile into bowls or burritos. The char is the whole point.

Substitutions

Chicken thighs to Pork shoulder, cubed. Cook longer; aim for 200F internal.
Chipotle peppers in adobo to Smoked paprika plus a pinch of cayenne. Use 1 tablespoon paprika and a quarter teaspoon cayenne. Less complex but works.
Lime juice to Apple cider vinegar. Use 1 tablespoon. Sharper.

Pairs well with: Cilantro lime rice, Black beans, Pico de gallo, Corn salsa

Pro tips

Use thighs, not breasts. The fat content carries the marinade.
Get the grill or pan smoking hot. The signature char is heat, not time.
Chop the chicken on a board, not in the pan. The cleaner cuts pile better.

Try the original

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Adapted from HangryHQ.

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