This smoky, savory chicken tastes like it came from your favorite taco joint but SURPRISE it’s made right at home.

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This Chipotle-style chicken is an easy way to make dinner more exciting. It works just as well in tacos, burrito bowls, wraps, or even on salads. The marinade packs in so much flavor (without a lot of heat!) that you might not want to go back to plain grilled chicken again.

A plate of white rice topped with black beans, shredded lettuce, guacamole, and pieces of grilled chicken.

This chicken is smoky, savory, and just the right amount of spicy without being overpowering. The adobo sauce and spices give it that signature flavor you expect from a restaurant-style dish. It’s tender, juicy, and packed with depth thanks to the long marinating time.

Grilled chicken pieces on top of guacamole, shredded lettuce, black beans, and rice.

Make this for Taco Tuesday and watch it disappear. It’s great for casual dinners, meal prep, or your next potluck, just pair it with a simple salad or tortillas for an easy meal everyone can customize. It also reheats beautifully, making it a practical and tasty option for busy weeks.

A bowl of raw chicken thighs surrounded by labeled ingredients—olive oil, adobo sauce, chili powder, garlic, salt, pepper, cumin, onion, and water—sit on a marble surface, ready to make flavorful copycat Chipotle chicken.

What You Need To Make Copycat Chipotle Chicken

Before you start, make sure you have time to marinate the chicken. An overnight rest gives it the most flavor. A quick trip to the store can help stock your spice rack if needed, and it’s smart to plan ahead and grab tortillas or salad fixings too.

boneless, skinless chicken thighs
adobo sauce (from canned chipotle peppers)
chili powder
cumin
oregano
pepper
salt
extra virgin olive oil
apple cider vinegar
minced garlic
onion
water
extra olive oil for cooking
tortillas, rice, beans, toppings as desired see below

Chipotle Peppers in Adobo Sauce

The Chipotle Peppers in Adobo Sauce are hot. Very hot! And for this recipe we just need the sauce for the marinade. Wondering what to do with the leftover peppers?

Once you open a can of chipotle peppers in adobo, remove the peppers from the sauce with a fork. Lay them out on a parchment-lined baking sheet to freeze individually. Once frozen, store them in an airtight container or freezer bag and pull one out as needed over the next couple of months.

If you like things spicy chop one of the peppers and add it to the marinade for this recipe. And use the frozen peppers in salsa, taco soup, or anywhere you want and need some heat.

A plate of white rice topped with black beans, shredded lettuce, guacamole, and grilled chicken pieces on a white background.

Serve With

When you’re serving this chicken, it’s hard to go wrong! Serve it with simple sides that complement the smoky heat such as cilantro lime rice, black beans, or a corn and avocado salad for a balanced meal.

For a bigger spread, set out warm tortillas and all the toppings like diced avocado or guacamole, salsa or pico, shredded cheese or queso, and sour cream or taco dip to round out the meal. Let everyone build their own tacos or burrito bowls. This chicken fits right into a build-your-own taco-bar setup.

A glass bowl filled with cooked, diced, and seasoned chicken pieces sits on a white and gray striped cloth.

Got Leftovers

Leftover chicken should be cooled completely, then stored in an airtight container in the fridge for up to three days. Reheat gently in the microwave, air fryer or on the stovetop to keep it moist.

This is a strong meal prep contender! Just portion into containers with rice, greens, or tortillas and keep in the fridge for easy lunches all week long. It also freezes well for longer storage.

A glass bowl filled with grilled chicken pieces sits on a striped cloth, with tortilla chips and a plate of rice, beans, and lettuce in the background.

Copycat Chipotle Chicken

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This smoky, savory chicken tastes like it came from your favorite taco joint but SURPRISE it’s made right at home.

Course: Main Course

Cuisine: Tex-Mex

Prep Time: 10

Cook Time: 40

Inactive Time: 8

Total Time: 8 50

Servings: Servings

Calories: 156kcal

Author: Laura

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Ingredients

2 lbs boneless skinless chicken thighs, thawed
½ cup adobo sauce from a 7 oz can of chipotle peppers in adobo
1 tbsp chili powder
1 tsp cumin
1 tsp oregano
1 tsp pepper
2 tsps salt
2 tbsps extra virgin olive oil
2 tbsps apple cider vinegar
1 tsp minced garlic
½ cup onion diced
¼ cup water
Additional olive oil for cooking

Instructions

Prepare the marinade in a medium bowl
Combine adobo sauce, chili powder, cumin, oregano, pepper, salt, olive oil, vinegar, garlic, and water
Add diced onion and mix well
Place the chicken in a gallon-size Ziploc bag and coat with the marinade
Refrigerate for 8 hours or overnight
Remove chicken from the fridge when ready to cook
Heat a drizzle of olive oil in a large frying pan
Preheat oven to 400°F
Line a rimmed baking sheet with parchment or foil and coat with non-stick spray
Sear chicken for 3–5 minutes per side until starting to brown
Work in batches if needed
Transfer chicken to prepared baking sheet
Bake for 30–40 minutes until cooked through and easy to shred
Cut into pieces and serve