Copycat Chipotle Chicken
Seriously SO SO GOOD. Perfect for burritos and/or burrito bowls! And it’s even better than Chipotle, but shhhhh!
This recipe has been such a lifesaver.
I have been incredibly busy with work/errands/adult chores lately that I have been (shamelessly) ordering delivery a few times a week. And with all the surcharges, tips and fees, I think I have been spending at least $20 on ONE Chipotle burrito bowl.
I know. It’s been a lot. But not anymore.
So I introduce to you the copycat Chipotle chicken recipe. A recipe that tastes so much better than the restaurant-version. And it’s been a god-send with meal prep. With a grain base (I prefer a wild rice + brown rice blend), corn, some greens, pico de gallo, and a sprinkle of cheese, this has been saving me and my wallet all week!
TOOLS FOR THIS RECIPE
Cast iron grill pan or large cast iron skillet
COPYCAT CHIPOTLE CHICKEN: FREQUENTLY ASKED QUESTIONS
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Modelo is a great option for this recipe!
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
Recipe
Yield: 6 servings
Prep: 4 hours
Cook: 15 minutes
Total: 4 hours
Ingredients
Instructions
1. Combine beer, onion, garlic, chili pepper, 2 tablespoons canola oil, lime juice, adobo sauce, chili powder, cumin, oregano, salt and pepper in blender until smooth.
2. In a gallon size Ziploc bag or large bowl, combine chicken thighs and beer mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
3. Preheat grill to medium heat.
4. Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8-10 minutes. Let cool before dicing into bite-size pieces.
5. Serve warm.
