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My review
Copycat Chipotle® Chicken
268
RainbowJewels
"Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!"
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Ingredients
18 h 15 m servings 293Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
- Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
- Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
- Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.
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Footnotes
- Cook's Note:
- If you do not have an indoor electric grill, wrap a paver brick in aluminum foil and place on top of chicken to keep flat during grilling on outdoor grill.
- Soak chile peppers in chicken broth instead of water, if desired.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
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Reviews
Read all reviews 3646 Ratings
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Most helpful positive review
1/10/2016
We loved this! My children are huge Chipotle fans and they didn't think I could do it. We had it three nights in a row... I did not have the dried chili peppers, so substituted 1 tsp. ground chi...
Most helpful critical review
11/1/2016
Normally DH and I enjoy spicy food, but this needed to be cut with sour cream to temper the heat. Won't be make this again.
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1/10/2016
We loved this! My children are huge Chipotle fans and they didn't think I could do it. We had it three nights in a row... I did not have the dried chili peppers, so substituted 1 tsp. ground chi...
12/12/2015
We love this recipe! My fiance says it tastes just like the restaurant version. Being a long time vegetarian, I have never had Chipotle's chicken, but we split half the marinade for his chick...
11/7/2016
This recipe is awesome! It tastes just like Chipotle... maybe even better! I couldn't find dried chipotle OR ancho chile peppers at the grocery so I purchased the spices accordingly and used 1/2...
8/22/2017
This recipe has great flavor, although I had to improvise on ingredients. Since I didn't feel like running to the store, nor waiting for 10-12 hours for dried peppers to be reconstituted (I wan...
4/2/2017
I loved this recipe! I did not have any of the dried peppers. I substitued 1/2 Tbls. of cayenne pepper and 2 Tbls. of ancho chili powder. I added 2 Tbls. or water and 1 extra Tbls. of olive o...
7/25/2016
This was very tasty. I made it as is and used it to make chicken taco's. My family and friends gave rave reviews as they devoured it. This is a permanent part of my menu.
7/12/2017
This is an amazing recipe! As most others, I did not have the dried chiles on hand so I substituted 1 chile in adobo sauce with about a half teaspoon of the sauce and 1 tsp of ancho chile powder...
11/1/2016
Normally DH and I enjoy spicy food, but this needed to be cut with sour cream to temper the heat. Won't be make this again.
4/23/2016
I had to make a few substitutions but it turned out very tasty. I will be making it again. I could only find chipotle peppers in sarache sauce. I rinsed them and didn't notice a problem. The...