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Charred chipotle chicken with adobo glaze, chopped and served in a white bowl over rice

Copycat Chipotle Chicken

This copycat recipe for chipotle chicken delivers smoky, juicy, charred chicken with bold restaurant-style flavor for bowls, tacos, or salads.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-American
Calories: 285
Ingredients Method

Ingredients
  

  • 680 g Boneless skinless chicken thighs
  • 2 tbsp Chipotle peppers in adobo sauce, minced
  • 2 tbsp Adobo sauce from can
  • 2 tbsp Vegetable oil
  • 1 tbsp Lime juice
  • 2 tsp Garlic powder
  • 1 tsp Ground cumin
  • 1 tsp Dried oregano
  • 1/2 tsp Salt

Method
 

  1. Whisk together the minced chipotle peppers, adobo sauce, vegetable oil, lime juice, garlic powder, cumin, oregano, and salt in a bowl.
  2. Add the chicken thighs to the marinade, toss to coat evenly, cover, and refrigerate for 30 minutes.
  3. Heat a grill or grill pan over medium-high heat until very hot.
  4. Grill the chicken for 5 to 6 minutes per side until charred and cooked to 165°F / 74°C at the thickest part.
  5. Rest the chicken for 3 minutes, then chop into bite-size pieces.
  6. Serve the chicken over rice, in bowls, tacos, or salads with your favorite toppings.