If you're a regular of the blog, you know I have a love for Chipotle. Over the years, I've tried my hand at recreating many of their recipes at home with my own little spin. You'll find linked recipes below that make up this burrito bowl, but today we're focusing on Chipotle's chicken. I think I finally nailed the marinade they use, which has got a delicious adobo, spicy kick and is then grilled to perfection.
I use chicken thighs for this recipe, as I find they have more flavor than chicken breast. If you don't have chicken thigh on hand, you can use breast though. You'll also need red onion, garlic, chipotles in adobo sauce, lime juice, fresh cilantro, cumin, ancho chile powder, oregano, salt and pepper. Add all ingredients to a food processor, magic bullet or blender and process until smooth. Add to a large freezer bag (or large bowl) along with the chicken. Combine well and let sit at least 30 minutes at room temp. I like to give it about 2 hours though.
My recommended way to prepare the chicken is on the grill. You can also cook it in the oven or on the stove though, if you prefer those methods or don't have a grill.
To grill Chipotle Chicken:
Heat grill to medium high heat. Brush grill with olive oil. Cook chicken for about 10-15 minutes or until internal temperature is 165 degrees, and the outside has reached desired crispiness, turning/flipping occasionally. We like ours juicy on the inside with a little char on the outside. If you don't have a thermometer simply cut open your chicken and ensure there is no pink inside.
To cook Chipotle Chicken in oven:
Preheat oven to 400 degrees. Spray a baking dish with nonstick spray. Place chicken inside and bake for about 30 minutes or until internal temperature is 165 degrees (or no longer pink).
To cook Chipotle Chicken on stove:
Head a large skillet over medium high heat. Add olive oil and once you see wisps of smoke coming off, add chicken. Work in batches, turning occasionally. Chicken should cook through in about 10 minutes. Once again, check internal temp for 165 degrees (or no longer pink).
Once chicken is cooked through, allow to cool slightly and then chop into smaller pieces.
Now for the fun part! You can customize your bowl (or taco, salad, burrito) however you'd like! I typically start with a rice base. Below is my copycat of Chipotle's Cilantro-Lime Rice:
I also love to mix in black beans, which I also have a copycat recipe for!
I love to add cheese, lettuce and sometimes sour cream. Some other options are tomatoes, avocado, corn, salsa, fajita vegetables, etc. One thing I HAVE to have for both my homemade Chipotle bowls as well as my fast food ones? The Honey Vinaigrette. Typically only offered with salads, I highly recommend getting it for... literally anything. This was my proudest copycat recipe, because it took a ton of time to nail. But I think I did it! Recipe below.
The great thing about making this Chipotle Chicken is if you make a big batch you have plenty of leftovers, and it heats up great. Store in your refrigerator in an airtight container and throw it on salads, wraps, rice etc for quick lunches or dinners throughout the week. I also love these bowls, because the chicken itself is great for you so you can customize them to be healthier or make them as indulgent as you'd like. Ideal for different diets in your household!
I also have a copycat version of Chipotle's barbacoa that has been a huge hit with family and friends.
Whether you love Chipotle or have never had it, I promise you'll enjoy this recipes!
- 3 lbs boneless, skinless chicken thighs
- 1 large red onion, roughly chopped
- 4-5 garlic cloves, roughly chopped
- 1 can of chipotles in adobo (sauce included)
- juice from 1 lime
- ¼ cup fresh cilantro
- 1 tablespoon ancho chile powder
- 4 teaspoon cumin
- 2 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- olive oil
- Chipotle Cilantro-Lime Rice
- Chipotle Black Beans
- Chipotle Honey Vinaigrette
- lettuce
- cheese
- sour cream
- Add onion, garlic, chipotles in adobo, lime, cilantro and spices to a food processor or blender and pulse until smooth.
- Add to a large freezer bag or bowl with chicken, coating well. Marinate 2 hours or at minimum 30 minutes. Bring to room temperature prior to grilling.
- Heat grill to medium-high. Brush grill with olive oil.
- Add chicken and grill 10-15 minutes, turning occasionally, until 165 degrees internally and desired crispiness on the outside. (see blog post for cooking on stove or in oven)
- Allow to cool slightly then cut into smaller pieces.
- Customize your bowl (burrito, taco or salad) with chicken, rice, beans, honey vinaigrette (recipes all in post), lettuce, cheese, sour cream or whatever else you'd like.
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