The original Chipotle Chicken Recipe (Copycat) can be found on Dinner Then Dessert’s website. I created a copy of their recipe and added the fixings/toppings that typically go with a Chipotle burrito. The recipe credit goes to them.
Ingredients:
1 teaspoon kosher salt
½ teaspoon black pepper
2 teaspoons chipotle powder
1 teaspoon dried oregano
1 teaspoon cumin
¼ cup distilled vinegar
4 cloves garlic, minced
6 tablespoons rice bran oil, divided (vegetable oil is okay)
¼ cup water
3 medium sized avocados
1 can Rotel tomatoes
½ red onion
Juice from one lime
Burrito or tortilla shells
White or brown rice
Monterrey Jack cheese
Black beans
Pico de gallo
Romaine lettuce
Others as desired
Directions:
Pound the chicken to an even thickness, about half an inch thick.
Add all the ingredients for the chicken together (save 2 tablespoons of oil) in a large Ziplock bag (removing as much air as possible), mixing it well together after closing, and marinate for at least 6 hours.
Remove from marinade and add to a medium high heat grill and cook for 5-6 minutes on each side until cooked through. Then chop roughly.
Add chopped chicken and 2 tablespoons of oil to a large pan on medium high heat to crisp for 4-5 minutes, stirring occasionally.
Prepare rice according to package instructions, make guacamole, and add together with fixings to create your own burrito or taco.