Chipotle Chicken is marinated chicken thighs that are pan-fried and diced into bite-sized pieces to serve with a tortilla and all your favorite fixings. The best part about this recipe? The time! I tested and tested until I found a recipe that tasted exactly like Chipotle® but does not require overnight marinating or super special hard-to-find ingredients! Be sure to make Cilantro Rice for the perfect bowl!
Copycat Chipotle Chicken
If you have ever eaten at a Chipotle restaurant, you will love this recipe. Instead of waiting in line (they are popular around here), make your own chipotle flavored chicken to use in a burrito. Or, add some rice to a bowl, add the chicken, and top it with all your favorite fixings, from fresh pico de gallo to cheese to sour cream.
Chipotle Chicken Ingredients
Chicken Thighs: Just like at the popular chain restaurant, I used chicken thighs for this recipe. Go for boneless, skinless thighs. Thighs are dark meat and more flavorful than chicken breasts. However, for a healthier option, you could use boneless, skinless chicken breasts.
Chipotle Peppers in Adobo Sauce: These sauced peppers give the chicken the flavor and a little bit of a kick. You can find cans of peppers in the Latin foods section at your local grocery store.
Marinating the Chicken
All you need for this marinade is a few ingredients and a blender. Simply add the coriander, cumin, can of chipotle peppers in adobo sauce, garlic, salt, and olive oil to a blender. Blend the ingredients on high until the mixture is smooth and creamy.
Place the boneless, skinless chicken thighs into a sealable plastic bag. Pour the marinade over the chicken, shake it up (carefully) to coat, and seal the bag shut. Place the coated chicken in the refrigerator to marinate for an hour. Now would be a great time to get all the fixings ready, including the cilantro rice, if you need to prepare any from scratch.
How to Make Chipotle Chicken
Once the chicken has had time to marinate for about an hour, it’s time to get it cooked and ready to enjoy! Pour the chicken into a large skillet and cook the chicken thighs over medium heat. Each side should cook for 5-7 minutes. You know the chicken is cooked through when the internal temperature reaches 165°F.
After the chicken has been cooked, dice it into bite-sized pieces. Serve it warm in a tortilla with all your favorite toppings. Or, make it into a chipotle chicken ‘bowl’ by topping rice with the chicken, followed by all your favorite veggies, cheeses, and fixings.
Storing the Chicken
If you are into meal planning, this will probably be a go-to recipe for you. The cooked chicken will last 3-4 days in the refrigerator, in a sealed container. So, you can enjoy the bite-sized chicken for a few lunches and in a few different ways. Just heat up the chicken in the microwave when ready to eat.
Looking for More Mexican Inspired Recipes?
Chipotle Chicken
Chipotle Chicken is marinated chicken thighs that are pan-fried and diced into bite-sized pieces to serve with a tortilla and all your favorite fixings.
Ingredients
- 1½ pounds boneless, skinless chicken thighs
- 2 teaspoons ground coriander
- 2 teaspoons cumin
- 1 can (7 ounces) chipotle peppers in adobo sauce
- 4 teaspoons garlic, minced
- 2 teaspoons kosher salt
- 4 tablespoons olive oil
Instructions
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To a blender, add the coriander, cumin, chipotle peppers in adobo, garlic, kosher salt, and olive oil.
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Blend on high until smooth and creamy.
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Add the chicken thighs to a zippered plastic bag and pour the chipotle mixture over the top.
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Shake the bag to coat all of the chicken. Remove any excess air and zip shut.
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Place in the refrigerator to marinate for 1 hour.
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When ready, pour the contents of the bag into a large skillet over medium heat. Cook the thighs on each side for 5-7 minutes, or until browned and cooked through. (Chicken is cooked through when it reaches an internal temperature of 165°F.)
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Dice the cooked chicken into bite-sized pieces.
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Serve with tortillas, rice, fresh pico, sour cream, cheese, and all of your other favorite fixings (i.e., lettuce, guacamole, caramelized onions).
[…] cilantro and the zest and juice from a lime. This copycat recipe just happens to be perfect with my Chipotle Chicken! (It gets RAVE […]