I have only been to Chipolte twice. Unfortunately, there aren’t any close to our house, otherwise I would go more often. Each time, I have had the chicken on top of a salad topped with plenty of cheese and guacamole! It’s so delicious. Then I got to thinking. Is there a Chipolte’s Chicken Copy Cat recipe?
Of course! Isn’t everything just a Google and a You Tube away? 😉
There are several of them – some recipes are more complex and require ancho chili powder.(At $14 per lb. for ancho, I will just stick to my McCormick’s chili powder.) and then other recipes like this one that I found on You Tube. It’s super easy and worth making again, and again!
I’ve noticed in some comments on a few of these copy cat recipes that some folks don’t think this is the recipe, because Chipolte lists their ingredients on the website and some that are used here are not included there. Be that as it may, I love it and this is the third time I’ve made it! I’ve doubled the recipe and put one bag of chicken in the freezer. We had it last night..with left overs on the menu tonight…Yum!
Chipolte’s Chicken Copy Cat Recipe
1 tsp Salt
1 tsp Cumin
1 tsp Oregano (dry)
1 tsp Freshly Ground Black Pepper
1 Tbsp Minced Garlic (2 tsp minced if fresh garlic)
4 Chipotle Chilis from (7oz can) of Chipotles in Adobo sauce (mince them)
2 Tbsp of sauce from the can of Chipotles in Adobo sauce
1 Tbsp Lime Juice (or more to taste)
1 tsp Lemon Juice (or more to taste)
1/4 cup light olive oil
3 lbs. chicken breast with fat removed, sliced lengthwise.
Mix all of those ingredients in a bowl.
Pour into a gallon-size bag over chicken to marinate for at least a few hours, overnight is ideal!
Make extra and freeze for a quick meal!
Grill until an internal temperature of 165 degrees F is reached and no longer pink. OR Bake at 400 degrees for 20-25 minutes. I prefer to bake it right in the oven with all that marinade to flavor the chicken as it bakes.
Have you ever eaten at a Chipolte restaurant? What’s your favorite item on the menu?
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