One thing that anyone who knows me can tell you…I LOVE Mexican food! I will eat tacos every single day of the week. When I moved to Atlanta 11 years ago, one thing I hated was the lack of authentic Mexican food. It took several test runs to find the perfect taco shop, and truthfully, it’s not THAT good. However, when I was introduced Chipotle for the first time I was hooked! Fresh ingredients and they make a pretty decent guacamole. Of course, like all things, this was a short lived love considering no Chipotle is the same and they all give different portions. There’s always a solution to this tho right…make your own and eat as much as you want!

So here ya go folks…the best Chipotle Chicken copycat recipe I could find. And it is daaaamn good!



  1. To the bowl of a food processor or blender, add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 teaspoon salt, and ½ teaspoon pepper. 
  2. Blend until smooth. Pour into a measuring cup and add water to reach 1 cup.
  3. Place the chicken in a large freezer-safe plastic bag. Pour in marinade, close the bag, and mash until chicken is evenly coated. 
  4. Place the plastic bag in a dish and refrigerate at least 30 minutes or overnight.

  5. Preheat grill over medium-high heat. Coat with 2 tablespoons oil. 
  6. Grill the chicken in batches, turning occasionally until the internal temperature reaches 165 degrees on a thermometer and bits of caramelized fond have begun to cling to the outside of the chicken, 10 to 15 minutes. 
  7. Add 1 – 2 tablespoons oil to your grilling surface between batches.
  8. Remove to a cutting board and tent with foil for 10 minutes. 
  9. Chop into small pieces. 
  10. Season to taste with salt. 
  11. Serve on tortillas or in bowls with additional toppings as desired.
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