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Chopped Chipotle chicken on a plate served with salsas.

Chipotle Chicken

This copycat Chipotle chicken recipe is chicken thighs marinated in a blend of chilies, garlic and herbs, then cooked to tender and golden brown perfection. This chicken tastes just like what you would find at Chipotle restaurant!
Course Main
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 1 hour 35 minutes
Servings 6
Calories 338kcal
Author Sara Welch


  • 1/2 cup red onion coarsely chopped
  • 1/2 cup water
  • 1/4 cup olive oil or neutral flavored oil such as rice bran oil or vegetable oil
  • 2 tablespoons ancho chile powder
  • 1 tablespoon garlic chopped
  • 2 tablespoons adobo sauce from a can of chipotle peppers
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons ground cumin
  • 2 1/2 pounds boneless skinless chicken thighs


  • Place the red onion, water, olive oil, ancho chile powder, garlic, adobo sauce, salt, pepper, oregano and cumin in a blender or food processor.
  • Blend until you have a mostly smooth mixture.
  • Pour the marinade into a large bowl or resealable gallon sized bag. Add the chicken and coat with the marinade.
  • Refrigerate the chicken for at least 1 hour, or up to 12 hours.
  • Remove the chicken from the marinade. Heat a grill over medium high heat, or preheat the oven to 400 degrees F.
  • Grill the chicken for 7-8 minutes per side or until a thermometer registers at least 165 degrees F.
  • OR bake the chicken for 20-25 minutes until cooked through.
  • Let the chicken rest for 5 minutes. Cut into slices or cubes, then serve immediately.



Calories: 338kcal | Carbohydrates: 4g | Protein: 37g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 619mg | Potassium: 562mg | Fiber: 1g | Sugar: 1g | Vitamin A: 857IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 3mg