Grilled Chipotle Chicken Copycat
30 min
|
easy
|
gluten-free,
high-protein,
lactose-free,
low-fat,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 15 min | 30 min |
Introduction
This grilled chipotle chicken copycat gives you that smoky, spicy, restaurant-style flavor right from your own grill or grill pan.
Marinated in chipotle peppers, garlic, lime, and warm spices, the chicken turns out incredibly juicy and packed with bold flavor.
Use it for burrito bowls, tacos, salads, or meal-prep lunches when you want an easy, protein-packed dinner with a kick.
Ingredients (6 servings)
Ingredients:
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How to Make Grilled Chipotle Chicken Copycat
-
Make the chipotle marinade
Add the chipotle peppers, adobo sauce, garlic, olive oil, and lime juice to a blender.
Add the cumin, oregano, smoked paprika, salt, and pepper on top.
Blend until the mixture looks mostly smooth, with only small specks from the peppers.
-
Marinate the chicken
Place the chicken thighs in a large zip-top bag or shallow dish.
Pour the marinade over the chicken, making sure every piece gets coated well.
Press out extra air if using a bag, then seal or cover tightly.
Marinate in the refrigerator for at least 30 minutes, or up to 24 hours for deeper flavor.
-
Preheat the grill
Preheat your gas or charcoal grill to medium-high heat, about 400°F to 450°F.
Clean and oil the grill grates so the chicken does not stick.
-
Grill the chicken
Remove the chicken from the marinade, letting extra marinade drip off back into the bag or dish.
Place the thighs on the hot grill grates, smooth side down if possible.
Grill the first side for 5 to 7 minutes, until you see dark grill marks.
Flip and grill the second side for another 5 to 7 minutes, until the thickest pieces reach 165°F.
Move any pieces that brown too fast to a cooler spot on the grill.
-
Rest and chop the chicken
Transfer the grilled chicken to a cutting board and let it rest for 5 to 10 minutes.
Use a sharp chef's knife to chop the thighs into small, bite-size pieces, Chipotle restaurant style.
Toss the chopped chicken on the board so any juices coat every little piece.
-
Serve and store
Serve the chipotle chicken in burritos, tacos, bowls, salads, or over rice with your favorite toppings.
Cool leftovers, then store them in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet over medium heat or in the microwave, just until warmed through.
Substitutions
- Use chicken breasts instead of thighs
- Use boneless, skinless chicken breasts and pound them to an even thickness for juicy results on the grill. They will be slightly leaner and less rich but still tasty with the bold chipotle marinade.
- Swap chipotle peppers for chipotle chili powder
- Use 1 to 1½ teaspoons chipotle chili powder plus 1 extra tablespoon olive oil instead of the canned peppers. You will get smoke and heat, but the flavor is a bit less complex without the adobo sauce.
- Use avocado oil instead of olive oil
- Avocado oil has a higher smoke point, which works well if your grill runs especially hot. The flavor stays neutral, so the chipotle, garlic, and lime really stand out.
Tips
- Dry the chicken before marinating
- Pat the thighs dry with paper towels so the marinade clings better and browns nicely on the grill.
- Use two-zone heat on the grill
- If using a charcoal grill, bank coals on one side for hot direct heat and leave the other side cooler. Sear the chicken over high heat, then move pieces to the cooler side if they char too quickly.
- Do not rush the resting time
- Letting the grilled chicken rest keeps the juices inside, so the pieces stay moist after chopping.
- Chop with a large, sharp knife
- A big chef's knife makes quick work of chopping the thighs into even, restaurant-style pieces. Chop in short, straight cuts rather than sawing, which can shred the meat.
- Double the batch for meal prep
- Grill extra chicken and freeze chopped portions in freezer bags for easy burrito bowls and tacos later.
Nutrition Facts *
| Energy | 211 | kcal |
|---|---|---|
| Protein | 29 | g |
| Total Fat | 7 | g |
| Carbohydrates | 3 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I make the chipotle chicken less spicy?
- Use only one chipotle pepper instead of three, and scrape out the seeds for a milder flavor. You can also add an extra tablespoon of lime juice to brighten and soften the heat.
- Can I cook this chipotle chicken in the oven instead of grilling?
- Yes, arrange the marinated thighs on a lined baking sheet in a single layer. Bake at 425°F for 18 to 22 minutes, until they reach 165°F and edges look slightly charred.
- What if I do not have a blender for the marinade?
- Finely mince the chipotle peppers and garlic with a sharp knife until almost paste-like. Stir them together with the remaining ingredients in a bowl until well combined.
- How long can I marinate the chicken safely?
- You can marinate the thighs up to 24 hours in the refrigerator without any texture issues. After that, the acid in the lime juice may start making the surface a little mushy.
- Why did my chicken turn out dry?
- Most often, the chicken was cooked past 165°F, so use an instant-read thermometer near the end. Also check that your grill is not extremely hot, which can burn the outside before the inside finishes.
Serving Suggestions
This smoky grilled chipotle chicken brings that familiar burrito-shop flavor to weeknight dinners and relaxed weekend cookouts.
Try serving it with cilantro-lime rice, quick pickled onions, and a drizzle of crema for a full Chipotle-style spread.
Leftovers also make amazing breakfast burritos with scrambled eggs, shredded cheese, and a spoonful of salsa.
More pairings:
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