Easy Copycat Chipotle Chicken

Juicy chicken thighs with bold, smoky, spicy flavors. This easy copycat Chipotle chicken recipe is made with simple ingredients at home! I pan-fry the marinated chicken until the edges are beautifully charred, just like Chipotle's.

5 from 3 votes

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Prep Time 10

Cook Time 8

Total Time 18

Course Main Course

Cuisine Mexican

Servings servings

Calories per serving 247 kcal

Ingredients

1 lb skinless boneless chicken thighs
2 tablespoon vegetable oil or any neutral oil

Marinade

½ medium red onion coarsely chopped
4 garlic cloves
3 tablespoon adobo sauce from canned chipotle peppers in adobo sauce (use the sauce only, not the peppers)
1 tablespoon vegetable oil or any neutral oil
1 teaspoon chili powder or ancho chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
¼ cup water cold

Instructions

Pierce the chicken thighs all over with a fork. Transfer them to a large bowl or zip-top bag.
Add all the marinade ingredients to a blender or food processor. Blend until smooth and well combined.
Pour the marinade over the chicken and coat evenly. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or overnight for the best flavor.
Heat vegetable oil in a large, heavy-bottomed pan over medium heat. Let some of the excess marinade drip off the chicken, keeping the marinade that clings to it. Pan-fry in small batches for about 7-9 minutes, flipping halfway, or until the edges are charred and the chicken reaches an internal temperature of 165°F. Cook longer if needed.
Transfer the chicken to a plate and let it rest for 5 minutes before cutting into bite-sized pieces. Serve immediately.

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