I use chicken thighs for this recipe, as I find they have more flavor than chicken breast. If you don’t have chicken thighs, you can use breast instead. You’ll also need red onion, garlic, chipotles in adobo sauce, lime juice, fresh cilantro, cumin, ancho chile powder, oregano, salt, and pepper. Combine all ingredients in a food processor, Magic Bullet, or blender, and process until smooth. Place the mixture in a large freezer bag or bowl with the chicken, mix well, and let it sit for at least 30 minutes at room temperature; I prefer to let it marinate for about 2 hours.

My recommended method for preparing the chicken is on the grill. However, you can also cook it in the oven or on the stove if you prefer those methods or don’t have access to a grill.

To Grill Chicken:

Heat the grill to medium-high. Brush the grill with olive oil. Grill the chicken for about 10-15 minutes, or until the internal temperature reaches 165 degrees, flipping occasionally to achieve the desired crispiness on the outside. We enjoy ours juicy on the inside with a bit of char on the outside. If you don’t have a thermometer, simply cut open your chicken to ensure there is no pink inside.

To Cook Chicken in the Oven:

Preheat the oven to 400 degrees. Spray a baking dish with nonstick spray. Place the chicken inside and bake for about 30 minutes or until the internal temperature reaches 165 degrees (or no longer pink).

To Cook Chicken on the Stove:

Heat a large skillet over medium-high heat. Add olive oil and, once it starts to shimmer, add the chicken. Cook in batches, turning occasionally. The chicken should cook through in about 10 minutes. Again, check the internal temperature for 165 degrees (or ensure it’s no longer pink).

Once the chicken is cooked through, allow it to cool slightly before chopping it into smaller pieces.

Now for the exciting part! You can personalize your bowl (or taco, salad, burrito) to your liking! I always start with a rice base. Below is my copycat recipe for Chipotle’s Cilantro-Lime Rice:

Cilantro-Lime Rice

I also love to mix in black beans, and I have a copycat recipe for that too!

Chipotle Black Beans

I love to add cheese, lettuce, and sometimes sour cream. Other great additions include tomatoes, avocado, corn, salsa, fajita vegetables, and more. One thing I MUST have for both my homemade Chipotle bowls and my fast food ones? The Honey Vinaigrette. Typically only offered with salads, I highly recommend it for… well, literally anything. This was my proudest copycat recipe because it took a lot of time to perfect. But I think I nailed it! Recipe below.

Chipotle’s Honey Vinaigrette Copycat

The amazing part about making this Chipotle Chicken is that if you prepare a big batch, you’ll have plenty of leftovers, and they reheat beautifully. Store in an airtight container in your refrigerator and toss it on salads, wraps, rice, etc., for quick lunches or dinners throughout the week. I also love these bowls because the chicken is nutritious, allowing you to customize them to be healthier or as indulgent as you’d like, making them perfect for different dietary preferences in your household!

I also have a copycat version of Chipotle’s barbacoa that has been a huge hit with family and friends.

Better-Than-Chipotle’s Crock-Pot Barbacoa Tacos

Whether you’re a fan of Chipotle or have never tried it, I promise you’ll enjoy these recipes!