Chipotle Chicken Recipe (Copycat)

Chipotle Chicken Recipe (Copycat)

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.


3 chicken breasts, boneless skinless
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


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.