Copycat Chipotle Chicken

Copycat Chipotle Chicken - Seriously SO SO GOOD. Perfect for burritos and/or burrito bowls! And it's even better than Chipotle, but shhhhh!

Seriously SO SO GOOD. Perfect for burritos and/or burrito bowls! And it’s even better than Chipotle, but shhhhh!

Copycat Chipotle Chicken - 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.

Copycat Chipotle Chicken - Seriously SO SO GOOD. Perfect for burritos and/or burrito bowls! And it's even better than Chipotle, but shhhhh!

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!

Copycat Chipotle Chicken - Seriously SO SO GOOD. Perfect for burritos and/or burrito bowls! And it's even better than Chipotle, but shhhhh!

Copycat Chipotle Chicken

Seriously SO SO GOOD. Perfect for burritos and/or burrito bowls! And it’s even better than Chipotle, but shhhhh!

4 hours 30 minutes15 minutes

Ingredients:

  • 1/2 cup beer
  • 1/2 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 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs

Directions:

  1. 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.
  2. 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.
  3. Preheat grill to medium heat.
  4. 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.
  5. Serve warm.

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