Copycat Chipotle Chicken

Mains | Budget-minded, On the Grill | Poultry

Recipe Scoop Copycat Chipotle Chicken

Cooking Notes

Chipotle uses thigh meat, which is higher in fat but more flavorful. If you can’t find skinless thighs without bones, substitute boneless, skinless chicken breast meat or tenderloins and test for doneness when cooking.

Knorr’s chipotle cubes look like bouillon cubes and are sold in a small box. If you can’t find them, check out our shop. Or substitute 2 teaspoons chili powder.

Copycat Chipotle Chicken

4 boneless, skinless chicken thighs (about 1 1/4 to 1 1/2 pounds), defrosted if frozen*
1 tablespoon vegetable oil
2 Knorr chipotle cubes*
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin powder
1/2 teaspoon dried oregano
1/2 teaspoon black pepper

Put the chicken in a gallon-size, zipper-top plastic bag. Add the oil to the bag, seal it, and toss and turn the chicken pieces inside the bag until they are well coated.

Mix all of the spices in a small bowl, crushing the chipotle cubes with the back of a spoon. Add the spice mixture to the bag, seal it, and toss and rub the chicken through the bag to coat well with the spices. Refrigerate the chicken in the bag for at least 4 hours and up to 24 hours.

Heat a grill to about 400 degrees F. Grill 5 to 6 minutes per side, until the chicken is cooked through but still tender. Remove from the grill and serve. (The chicken may be cut into bite-size chunks for use in burritos or other recipes.)

Copycat Chipotle Chicken

Beverly adapted this recipe from to construct a lower calorie -- and vastly cheaper -- version of her son’s favorite meal. We use it to top off salads, quesadillas and nachos and as a filling for burritos. It’s got a spicy kick that Beverly’s son admits tastes fairly similar to the real thing.

Copycat Chipotle Chicken

Approximate Values Per Serving: 248 calories (54% from fat), 14.5 g fat (3.5 g saturated), 93 mg cholesterol, 26 g protein, 2 g carbohydrates, 1 g dietary fiber, 117 mg sodium


From Lynda - June 18, 2010

I saw this recipe last summer and it quickly became one of our favorites. I make a summer salad with hard boiled eggs quartered on the side and what ever fresh vegetables I have in the refrigerator and place the sliced chicken thighs on top. A perfect summer dinner. The leftovers make a great sandwich the next day.

From Catrina - October 09, 2010

I plan on trying this ASAP! We ♥LOVE♥ Chiplote's and it's SO expensive to eat as often as I'd like! I found a great lime/cilantro rice recipe to copy theirs, and I plan on using with your chicken recipe! Add the toppings and I'm curious how my burrito bowl will turn out here at home! THANK YOUUU! smile Catrina PS..I'll try to remember to check back in and give a review smile

From Mary Cail - October 19, 2010

I love these recipes! Can't wait to try to grilled chicken -- and it's such nice grilling weather in Virginia now.

From Lisa - February 08, 2011

We made this all last summer! It is delish! Keep up the great work!

From John @ Healthy Living Tips - September 05, 2011

I love to cook different things and just started cooking this type of food. The flavors are very unique and delicious.

From Shelly Cobber - November 14, 2011

Copycat Chipotle Chicken is scrumptious!! Lolz. raspberry love it amazingly though can't made as like the recipe have seen in this pics. Thanks! smile

From Stephen - December 28, 2011

Looks good. But since there is no reference to serving size, the nutritional information is virtually useless. Thought you might want to fix this... Thanks.

From david - October 12, 2012

(about 1 1/4 to 1 1/2 pounds) ...what does this mean?

From Ninja - October 13, 2012

1.25 to 1.5 pounds.

From Ola - January 08, 2013

Just tried this. Only had skinless breasts, but added some Cajun pepper to it with the salt, and with the oil, still had tons of flavor!!! plus, the mushrooms were awesome! You rock, thank you!

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