Grilled Chipotle Chicken Copycat
29 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
Introduction
This grilled chipotle chicken copycat hits like the fast-casual favorite, only better: juicy thighs, real smoky char, and a garlicky adobo-cumin punch that begs for seconds.
Perfect for weeknights and meal prep, it powers tacos, burrito bowls, salads, and quesadillas with bold heat and lime-bright tang, plus that backyard-grill flavor you cannot get on a flat-top.
Ingredients (6 servings)
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Ingredients:
- 2 lb boneless, skinless chicken thighs boneless, skinless chicken thighs 2 lb
- 3 chipotle peppers in adobo sauce chipotle peppers in adobo sauce 1.5 oz
- 2 Tbsp adobo sauce adobo sauce 1 oz
- 3 garlic cloves garlic 0.27 head (for garlic cloves)
- 1 Tbsp olive oil olive oil
- 1 Tbsp freshly squeezed lime juice lime 0.5 ct (for freshly squeezed lime juice)
- 1 tsp ground cumin ground cumin 0.08 oz
- 1 tsp dried oregano dried oregano 0.11 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 1 tsp kosher salt kosher salt 0.13 oz
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Grilled Chipotle Chicken Copycat
-
Blend the chipotle marinade
Add chipotle peppers, adobo sauce, garlic, olive oil, lime juice, cumin, oregano, smoked paprika, salt, and black pepper to a blender or food processor and blend until smooth.
Taste and adjust salt or heat now, because later is too late once it hits the grill.
-
Trim and even out the thighs
Trim excess fat from the thighs and lightly pound any thick spots so each piece is an even 1/2 inch to 3/4 inch.
Even thickness means even cooking and no dry edges, trust me.
-
Marinate like you mean it
Set aside 2 tablespoons of marinade in a clean bowl for finishing later and do not let it touch raw chicken.
Toss thighs with the remaining marinade in a zipper bag, press out air, and chill for 30 minutes to 12 hours.
-
Preheat and prep the grill
Preheat your grill to medium-high heat, aiming for about 450 F, and set up a two-zone fire for control.
Clean and oil the grates so your chicken releases like a pro, not a rookie.
-
Grill to smoky perfection
Let excess marinade drip off the thighs, then lay them over direct heat and close the lid.
Grill 5 to 6 minutes per side until nicely charred, moving to the cooler zone if flare-ups happen, and cook to 170 F to 175 F internal for tender thighs.
-
Rest and chop Chipotle-style
Rest the chicken 5 to 10 minutes on a cutting board to keep the juices where they belong.
Chop into small bite-size pieces, then toss with accumulated juices and the reserved clean marinade for a glossy, flavor-packed finish.
-
No-grill indoor option
Heat a cast-iron skillet until just smoking, add a thin film of oil, and sear thighs 5 to 6 minutes per side until charred and 170 F to 175 F inside.
Alternatively, broil on the top rack 5 to 7 minutes per side, watching closely so the sugars in the adobo do not burn.
Substitutions
- Use chicken breasts instead of thighs
- Pound to even thickness and brine 30 minutes in salted water to keep them juicy, then grill to 160 F and rest, which gives you leaner bites with a cleaner finish but still plenty of smoke.
- Swap whole chipotles with chipotle powder mix
- Use 1.5 teaspoons chipotle powder plus 1 teaspoon smoked paprika and 1 teaspoon tomato paste for body, giving deep smoke with a smoother heat and a slightly drier rub-style texture.
- Make it veg-friendly with portobellos or extra-firm tofu
- Marinate thick portobello caps or well-pressed tofu slabs and grill 3 to 4 minutes per side for a meaty bite that drinks up the adobo flavor without greasiness.
Tips
- Two-zone heat is your insurance policy
- Start over direct heat for char, then finish over the cool zone so the sugars do not scorch before the inside hits temp.
- Dry the surface before grilling
- Let excess marinade drip off or lightly pat with paper towels so you sear instead of steam, which builds that craveable crust.
- Thermometer beats guesswork
- Pull thighs at 170 F to 175 F for tender, silky fibers, because dark meat loves a higher finish temp than breasts.
- Knife work matters for Chipotle-style bites
- Slice into strips with the grain, then cross-cut into small pieces so every bite has char, spice, and juice, not shredded mush.
- Add a tiny umami booster
- A pinch of granulated chicken bouillon or a dash of MSG in the marinade makes the final chop taste like it came off a pro line.
- Finish with acid and fat
- Toss chopped chicken with a squeeze of fresh lime and a drizzle of olive oil to wake up the smoky flavors right before serving.
Nutrition Facts *
| Energy | 300 | kcal |
|---|---|---|
| Protein | 35 | g |
| Total Fat | 16 | g |
| Carbohydrates | 2 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- It came out too spicy, how do I fix it?
- Chop and toss with a little more olive oil and lime, then fold in a handful of plain diced grilled chicken or cooked rice to dilute heat while keeping flavor.
- I do not have a blender, now what?
- Finely mince the chipotles and garlic with a knife and mash with the rest of the ingredients into a paste, which clings beautifully to the meat.
- Can I bake this instead of grilling?
- Roast on a sheet pan at 450 F for 14 to 18 minutes until 170 F to 175 F, then broil 1 to 2 minutes to char before resting and chopping.
- How long can I marinate the chicken?
- Aim for 2 to 12 hours; past 12 hours the lime can tighten the texture, so keep it short and cold for best tenderness.
- Why is my chicken sticking to the grill?
- Dirty or cool grates are the culprit, so preheat fully, oil the grates, let the meat sear before moving, and only flip once it releases easily.
- Can I freeze the marinated chicken?
- Yes, freeze raw chicken in the marinade up to 2 months and thaw overnight in the fridge, which gives deeper flavor and zero weeknight stress.
Serving Suggestions
This chicken is a bowl-builder, so pile it over cilantro-lime rice with charred corn, black beans, and a quick crema, then rain down chopped cilantro and pickled red onions for snap.
For a fun twist, whisk a teaspoon of honey into the reserved clean marinade before tossing the chopped chicken, or add a spoon of sofrito to the blender for an herb-and-garlic swagger that plays loud with the smoke.
More pairings:
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