Chipotle Chicken Recipe
This copycat Chipotle Chicken recipe will help you recreate the beloved restaurant dish in the comfort of your own kitchen. Cook this flavorful chicken on the stovetop or grill for an easy dinner at home.
Ingredients
- 2 boneless skinless chicken breasts (1 to 1 ¼ pounds total weight)
- 3 tablespoons olive oil (divided)
- 1 tablespoon distilled white vinegar (or the juice from 1 lime)
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper (or to taste)
Directions
- 1
Place the chicken on a cutting board and use a sharp knife to slice all the way through the center of each piece, horizontally, to create two thin cutlets. Alternately, cover them with a sheet of plastic wrap and pound lightly with the smooth side of a meat mallet to ½-inch thickness.
- 2
Whisk 2 tablespoons olive oil with the vinegar (or lime juice) and all the spices in a small bowl. Place the chicken in a plastic storage bag with the marinade, press out as much air as possible, seal the bag, and squish the chicken around to mix it well with the marinade. Refrigerate for at least 1 hour and up to 8 hours.
- 3
Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over MEDIUM-HIGH heat. Add the chicken and cook for 4 minutes, undisturbed. Flip the chicken over and continue to cook for 3 to 4 minutes more, or until well browned on both sides and the internal temperatures reaches 165 degrees F. If chicken is thicker than ½-inch, you'll probably need to reduce heat to MEDIUM and cover the skillet to cook through.
- 4
Grease the rack of a charcoal or gas grill and prepare the coals or preheat to MEDIUM heat.