Chipotle Copycat Chicken
User Reviews
5
4,317 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
326 kcal
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Course
Main Course
Chipotle Copycat Chicken
Report
Chipotle Copycat Chicken is marinated in a blend of adobo sauce, ancho chile powder, garlic, cumin, oregano, and red onion, then pan-cooked until juicy and tender. The marinade combines smoky and earthy flavors, yielding chicken suitable for tacos or bowls.
Description
This recipe uses a marinade made from coarsely chopped red onion, garlic, adobo sauce, ancho chile powder, olive oil, ground cumin, dried oregano, salt, and pepper, blended until smooth. The chicken is coated evenly in the marinade and refrigerated for at least 30 minutes or overnight to absorb the flavors.
The chicken is cooked on the stovetop in oil until it reaches a safe internal temperature, then rested before chopping into small pieces. The method ensures the meat remains moist with a smoky, mildly spicy seasoning profile that mimics restaurant-style preparation.
This dish works well served on tortillas or in bowls with preferred toppings. Ingredient options include substituting Mexican oregano for Italian oregano, using olive oil in place of rice bran oil, and preparing dried ancho chiles by quick or slow soaking to rehydrate them for blending into the marinade.
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Ingredients
- 1/2 medium red onion coarsely chopped
- 3 cloves garlic
- 2 tablespoons adobo sauce (see notes)
- 2 tablespoons ancho chile powder or 1 ounce dried ancho chiles, soaked (see notes)
- 2 tablespoons olive oil or rice bran oil, plus more for the cooking surface (see notes)
- 2 teaspoons cumin ground
- 2 teaspoons oregano see notes, dried
- salt freshly ground
- black pepper freshly ground
- 4 pounds chicken boneless, skinless
Instructions
To make the marinade (see recipe notes for dried chiles method):
- To the bowl of a food processor or blender, add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Blend until smooth. Pour into a measuring cup and add water to reach 1 cup.
- Place the chicken in a large freezer-safe plastic bag. Pour in marinade, close the bag, and mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 30 minutes or overnight.
To make the chicken on the stove:
- Heat 2 tablespoons oil in a large skillet until shimmering. Add chicken to the pan and cook, turning occasionally, until the temperature reaches 165 degrees on an internal thermometer. Depending on the size of your skillet, you can cook the chicken in batches.
- Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve on tortillas or in bowls with additional toppings as desired.
To make the chicken on the grill:
- Preheat over medium-high heat. Coat with 2 tablespoons oil. Grill the chicken in batches, turning occasionally until the internal temperature reaches 165 degrees on a thermometer and bits of caramelized fond have begun to cling to the outside of the chicken, 10 to 15 minutes. Add 1 - 2 tablespoons oil to your grilling surface between batches.
- Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve on tortillas or in bowls with additional toppings as desired.
To bake the chicken in the oven (preferred method for white meat):
- Preheat oven to 400 degrees. Coat a baking dish with oil or nonstick spray and arrange chicken in a single layer. Cover with parchment paper, tucking the paper around the chicken so it is completely covered. Bake for 30 to 40 minutes, until the chicken reaches 165 degrees when tested with an internal thermometer.
- Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve on tortillas or in bowls with additional toppings as desired.
Equipments used:
Notes
- Use either Italian or Mexican oregano; both provide good flavor though they differ slightly.
- Adobo sauce can be sourced from canned chipotle peppers or as a standalone paste; adjust quantity accordingly.
- Olive oil substitutes rice bran oil without significantly altering flavor and is more commonly available.
- For dried ancho chiles, either quick-toast and microwave soaking or overnight soaking methods work to soften them before blending.
Nutrition Information
Show Details
Serving
1 serving
Calories
326kcal
(16%)
Carbohydrates
3g
(1%)
Protein
44g
(88%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.04g
(2%)
Cholesterol
215mg
(72%)
Sodium
1008mg
(42%)
Potassium
633mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
672IU
(13%)
Vitamin C
1mg
(1%)
Calcium
49mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 326kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 44g | 88% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 215mg | 72% |
| Sodium | 1008mg | 42% |
| Potassium | 633mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 672IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4,317 reviews
Excellent
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