My family loves Chipotle and their chicken burrito bowls are our grab-and-go dinner on busy weeknights. My kids always pick out all the chicken first and ask for seconds, so we often request a double order of chicken. This can get quite expensive! So here’s a reliable and equally delicious Chipotle chicken recipe that I make at home—my kids LOVE it and can’t tell the difference.
This recipe makes enough for about four burrito bowls. You could easily cut the recipe in half, but why not have leftovers? I use them to top tacos, quesadillas, nachos, and my kids’ favorite: eat them as is.
How To Make Copycat Chipotle Chicken
This recipe calls for the same ingredients Chipotle lists on their site and is based on a recipe revealed by a former Chipotle employee, but easier. You simply blend garlic, chipotle peppers in adobo sauce, vinegar, and spices into a marinade for chicken thighs. It could be used for marinating beef, pork, and shrimp too.
After marinating the chicken for at least eight hours, cook it on a cast-iron skillet until lightly charred. If you have a grill available, that’s a great way to cook the chicken and how Chipotle does it. The chicken turns out flavorful, well-seasoned, and juicy.
Recipes To Build a Chipotle Burrito Bowl at Home
- Copycat Chipotle Guacamole
- Spicy Citrusy Black Beans
- Microwave Arroz Verde
- Pico de Gallo
- Corn Salsa
Marinate the chicken:
Place the garlic, peppers, water, vinegar, cumin, oregano, black pepper, salt, and 2 tablespoons oil in a blender and process until smooth.
Pour the marinade into a large bowl or a large resealable zip-top bag. Add the chicken and toss until fully coated. Cover the bowl with plastic wrap or seal the bag and refrigerate the chicken for 8 to 12 hours.
Cook and serve:
You will cook the chicken in two batches.
Heat 1 tablespoon of oil in a large cast-iron skillet over medium-high heat. Add half of the chicken, letting as much of the marinade drip off as possible. Cook until deep golden brown and charred in spots, about 5 minutes. Flip the chicken and cook for about 5 minutes, until cooked through. A thermometer inserted into the thickest part of the chicken should register at least 165°F.
If your chicken is sticking to the pan, add a little more oil as needed.
Transfer the cooked chicken onto a cutting board and loosely cover with foil to keep it warm.
Scrape off any stuck-on brown bits from the skillet and wipe it clean with a paper towel. Cook the remaining chicken.
Use a chef’s knife to cut the chicken into 1/2-inch cubes and serve warm.
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