Copycat Chipotle Chicken
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Seriously SO SO GOOD. Perfect for burritos and/or burrito bowls! And it’s even better than Chipotle, but shhhhh!
This recipe has been such a lifesaver.
I have been incredibly busy with work/errands/adult chores lately that I have been (shamelessly) ordering delivery a few times a week. And with all the surcharges, tips and fees, I think I have been spending at least $20 on ONE Chipotle burrito bowl.
I know. It’s been a lot. But not anymore.
So I introduce to you the copycat Chipotle chicken recipe. A recipe that tastes so much better than the restaurant-version. And it’s been a god-send with meal prep. With a grain base (I prefer a wild rice + brown rice blend), corn, some greens, pico de gallo, and a sprinkle of cheese, this has been saving me and my wallet all week!
Tools For This Recipe
Cast iron grill pan or large cast iron skillet
Copycat Chipotle Chicken: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Modelo is a great option for this recipe!
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
Copycat Chipotle Chicken
Ingredients
- ½ cup beer
- ½ medium sweet onion, chopped
- 2 cloves garlic
- 1 chipotle chili pepper in adobo sauce
- 3 tablespoons canola oil, divided
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon adobo sauce
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs
Instructions
- Combine beer, onion, garlic, chili pepper, 2 tablespoons canola oil, lime juice, adobo sauce, chili powder, cumin, oregano, salt and pepper in blender until smooth.
- In a gallon size Ziploc bag or large bowl, combine chicken thighs and beer mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Preheat grill to medium heat.
- Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8-10 minutes. Let cool before dicing into bite-size pieces.
- Serve warm.
Did you make this recipe?
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This is my new favorite way to make fajita meat. Best I’ve ever had!
Do you have a recommendation for a beer substitute for someone who can’t consume gluten?
We are a “dry” family around here. I’ve always used sparkling water – like Perrier. It turns out delicious!!
I’ve probably made these at least 20 times! The marinade is so delicious and the longer it sits – the better it gets. To be honest, most of the time I substitute the beer for chicken stock and I think it’s equally as delicious. Definitely a family favorite!
Can you use olive oil or avocado oil instead of canola?
Has anyone tried freezing the marinade and chicken together to cook later? I’ve heard then the chicken can marinate as it thaws. I wonder if it would work with this recipe.
Any suggestions on how to keep warm without drying out? After it’s grilled and cut, can I keep warm in a crockpot, do you think chicken broth with some do they adobo sauce mixed in would be a good liquid so it doesn’t dry out. Your suggestions would be greatly appreciated! Making this for a friends house this weekend!
A repeat in our house! A great copycat that tastes like the real thing!
absolutely fabulous. We are big Chipotle fans but it can be so expensive. This recipe is spot on, the only problem was it was gone so fast. Making this again today, but doubling up the recipe this time!
This is *the best* chicken. Everyone who has it talks about it months later. I made it for my son’s birthday a year ago and my dad remembered it and has requested it for his Father’s Day dinner. We don’t have beer on hand, so I use white wine, but I do everything else as the recipe says – sometimes breasts instead of thighs (once again, it’s just what we keep on hand). 10/10. Definitely make this!
What kind of white wine do you use?
Thanks!
This is the best chicken ever. I made it for company – a burrito bowl bar – and everyone wanted the recipe. Thank you!!
What type of beer would you recommend? There’s so many to choose from. Thank you.
Just a pale lager (Budweiser, Modelo, etc) will do… nothing particularly hoppy, etc
Thank you for this delicious recipe!! I love chipotle but it always hurts my stomach. Now I can eat it all week, save money AND my stomach Haha.
Any recommendations on making this in a crock pot?
I have not tried this yet. It’s on my menu for this week. Can you tell me how you made the ‘Bowl” part. Did you make your own guacamole and Pico? what else did you put in the bowl?
Delicious!
I usually make black beans, refried beans, Fajita Veggies (like Chipotle Onions and peppers), sour cream (I use plain non fat Greek yogurt) cheese if you like and any salsas! I add mine to a salad but you could just add lettuce to yours also!
This is a great recipe and it came out great on my pellet smoker. It was a tad heavy on the beer flavor for my taste. Next time I’ll try 2.5 to 3oz of beer instead of 4.
This is AMAZING! I’ve made it grilled and baked, with thighs and breasts, marinated a little and a long time. A hit EVERY SINGLE TIME. The flavors are amazing and even my picky teenager says it tastes like the real thing!
For the peppers in Adobo sauce … I get a can and freeze what I don’t use. It’s easy to chip off one pepper at a time for recipes!
How did you bake? I don’t have a grill but would love to make this. Thanks!
I wish I could upload pics!! it came out amazing my first try, my boyfriend couldn’t stop talking about it, so I attempted to make it again for New Years and everyone loved it!
This was super delicious! The chipotle is a bit spicy but so tasty! If you make this for kids or people who can’t tolerate spicy just use a tiny amount. I made some of it in the frying pan (the sauce sticks to the bottom of the pan) and the rest in the oven, worked great! It’s a winner recipe, will make it again and again! Thanks!
Any suggestions on how one might do this in an oven? I live in an apt. and do not have easy access to a grill
Agreso, Neil and others
you can grill in an apartment…get a grill pan or use something like a panini press/Geo Foreman type grill. Or go big and get an electric grill you can use on your balcony.
This is my new go to recipe. So delicious and easy to make! Love all your recipes!