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Chipotle Chicken cut up on a cutting board
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Copycat Chipotle Chicken

When the family asks to make a trip to Chipotle, wow them instead with this Copycat Chipotle Chicken recipe. Great for tacos, burritos or salads.
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  • 1 7 oz. Can chipotles in adobo sauce
  • 1 teaspoon cumin
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon dried oregano
  • 1 ⁄4 cup chopped red onion
  • 3 teaspoons minced garlic
  • Juice of 2 limes about 1⁄4 cup
  • 1 teaspoon Kosher salt
  • 4-6 thin-sliced boneless skinless chicken breasts


  • Combine all ingredients except for the chicken in the bowl of a food processor or blender. Pulse several times to make a marinade paste.
  • Place chicken breasts and marinade into a gallon size plastic bag and seal closed. Squish around the chicken and marinade so that all the chicken is fully coated. Refrigerate for a minimum of 3 hours.
  • After chicken has marinated, pre-heat grill on high heat for 15 minutes. Remove chicken from marinade and discard bag. Place chicken on grill and cook on each side for 10-12 minutes or until chicken is cooked to an internal temperature of 165°F. Adjust grill heat while cooking to ensure that there is a little bit of char, but the meat does not burn or catch on fire.
  • Remove cooked chicken from the grill and let rest for 5 minutes. Chop into pieces and serve with tacos, rice bowls, salads, etc.