Main Dishesculinaryhill5.0
Chipotle Chicken (Copycat)
This recipe uses ancho chile powder in the marinade, but instructions for using dried ancho chiles are included in the recipe notes. You can cook the chicken on the stovetop, grill, or in the oven. The oven method works especially well for chicken breasts.
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●food processor
- ●measuring cup
- ●pan
- ●skillet
- ●stove
- ●baking dish
- ●oven
- ●cutting board
📝 Preparation Steps
1
To the bowl of a food processor or blender, add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Blend until smooth. Pour into a measuring cup and add water to reach 1 cup.
garlic3 clovesadobo sauce2 tablespoonsground cumin2 teaspoons
2
Place the chicken in a large freezer-safe plastic bag. Pour in marinade, close the bag, and mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least ⏱️ 30 minutes or overnight.
3
To cook the chicken on the stove: Heat 2 tablespoons oil in a large skillet until shimmering. Add chicken to the pan and cook, turning occasionally, until the temperature reaches 165 degrees on an internal thermometer. Depending on the size of your skillet, you can cook the chicken in batches.
4
To cook the chicken on the grill: Preheat over medium-high heat. Coat with 2 tablespoons oil. Grill the chicken in batches, turning occasionally until the internal temperature reaches 165 degrees on a thermometer and bits of caramelized fond have begun to cling to the outside of the chicken, 10 to ⏱️ 15 minutes. Add 1 to 2 tablespoons oil to your grilling surface between batches.
5
To bake the chicken in the oven: Preheat oven to 400 degrees. Coat a baking dish with oil or nonstick spray and arrange chicken in a single layer. Cover with parchment paper, tucking the paper around the chicken so it is completely covered. Bake for 30 to ⏱️ 40 minutes, until the chicken reaches 165 degrees when tested with an internal thermometer.
6
Remove to a cutting board and tent with foil for ⏱️ 10 minutes. Chop into small pieces. Season to taste with salt. Serve on tortillas or in bowls with additional toppings as desired.
Nutrition Facts
calories
326 kcal
fat Content
14 g
serving Size
6 oz
fiber Content
1 g
sugar Content
1 g
sodium Content
1008 mg
protein Content
44 g
trans Fat Content
0.04 g
cholesterol Content
215 mg
carbohydrate Content
3 g
saturated Fat Content
3 g
unsaturated Fat Content
10 g
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