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Chicken thighs are marinated in a copycat adobo sauce and grilled to juicy, crispy perfection before being cut into bite-sized pieces.

Ingredient Tips for Copycat Chipotle Chicken

• Chicken: Thigh meat is preferred for this recipe because it’s juicier than breast meat, but any boneless, skinless chicken works. In a pinch for time? Thaw frozen cutlets, marinate, and pan-fry them in a skillet.
• Adobo Sauce: Got leftover canned chipotles? Use them to make a creamy aioli or a zesty ranch dressing.
• Seasonings: Vinegar, garlic, cumin, and oregano, combined with the chipotles, are what give this dish its signature flavor.
• Oil: Vegetable oil, avocado oil, chili oil, or even leftover bacon grease all work for the marinade.
• Vinegar: White vinegar helps tenderize the meat as it marinates. Use fresh lime juice instead for a fresh citrusy flavor.
• Variations: Add a little smoked paprika, ancho chili powder, or a pinch (or two!) of homemade adobo seasoning for more depth of flavor. Make a sweeter marinade by swapping out the oil for honey, maple syrup, or your favorite liquid sugar substitute.

Favorite Ways to Serve

• Add the chicken to a chicken burrito bowl or a healthy taco quinoa bowl.
• Make quesadillas, burritos, or a creamy chicken fajita pasta salad.
• Serve with some favorite southern toppings like pico de Gallo, sour cream, lettuce, corn salsa, guacamole, black beans, and some cilantro lime rice.

Leftover Chicken?

Keep leftover chipotle chicken in a covered container in the refrigerator for up to 4 days and reheat portions in the microwave or in a small pan with a little water on medium heat. Freeze in zippered bags for up to 3 months and thaw overnight in the refrigerator before serving.

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