If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Copycat Chipotle's Mexican Grill Chicken And Marinade
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- #75475
Chicken is one of the best things on Chipotle's menu, and one of the best additions to burrito bowls to pack them with filling protein. This copycat is all about the marinade.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
4 reviews
2 comments
ingredients
1 package (2 ounce size) dried ancho chiles
1 teaspoon black pepper
2 teaspoons ground cumin
2 tablespoons minced fresh oregano
6 cloves garlic, chopped
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts or small steaks (6 ounces each)
directions
Place the dried chiles in a bowl of warm water and let soak, overnight, until soft. Drain the chiles well. Slice the pods open and remove the seeds. Place the pods in a food processor.
Add the black pepper, cumin, oregano, garlic, onion, and olive oil to the food processor. Process until smooth.
Transfer the marinade to a zip-top plastic bag or other container. Add the chicken or steak, seal the bag, and turn to coat the meat in the marinade. Place in the refrigerator and marinate for 1-24 hours.
Preheat a grill to medium-high heat. Grease the grill.
Remove the meat from the marinade. Place the meat on the grill and cook for 4 minutes per side for chicken or 8 minutes per side for steaks.
recipe tips
Wear gloves when handling the chiles to avoid skin irritation from the oils.
Let the meat come to room temperature before cooking .
Rest the grilled meat for a few minutes after cooking to let it reabsorb its juices.
Double the recipe and use the extra chicken or steak in salads, casseroles, or tacos later.
common recipe questions
What are ancho chiles and how do they differ from other chiles?
Ancho chiles are dried poblano peppers that have a mild, sweet flavor with subtle notes of fruit and chocolate. They differ from other chiles in heat, as they are typically less spicy than fresh jalapenos.
Can I use fresh poblano peppers instead of dried ancho chiles?
It's best to use dried ancho chiles for a closer flavor match, but if fresh poblanos are your only option, roast and blister them before using. Keep in mind that the taste will differ slightly.
What is the purpose of soaking the dried chiles?
Soaking dried chiles rehydrates them, making it easier to blend them into a smooth marinade. It also helps to release their flavors.
Can I use dried oregano?
You can use dried oregano instead, but reduce the quantity by about one-third since dried herbs are more concentrated. Use 2 teaspoons dried oregano in place of fresh.
How can I make the marinade spicier?
To add more heat, include other dried chiles like chipotle or add fresh jalapenos to the marinade. Hot sauce can also be added.
How do I know when the chicken or steak is fully cooked?
Use a meat thermometer to check the internal temperature. Chicken should reach 165 degrees F, while beef can vary depending on your desired doneness, typically around 145 degrees F for medium-rare.
Can I marinate the meat for longer than 24 hours?
While marinating longer can enhance flavor, marinating chicken or steak for more than 24 hours may lead to a mushy texture due to the acids in the marinade. It's best to stick to the recommended time frame.
What is the best way to cook the marinated chicken or steak if I don't have a grill?
You can cook the meat in a skillet over medium-high heat, in an oven (baked at 400 degrees F), or on a stovetop grill pan. Adjust cooking times based on the method you choose.
How do I store leftovers?
Store any leftover grilled chicken or steak in an airtight container in the refrigerator for up to 3-4 days.
How can I reheat leftovers?
You can reheat cooked chicken or steak in the microwave or on the stovetop. To keep it tender, reheat on low heat, adding a splash of water or broth to keep it moist.
tools needed
Food Processor: For blending the soaked ancho chiles with the other marinade ingredients.
Measuring Cups and Spoons: For measuring the seasonings and oil.
Zip-Top Plastic Bag or Container: Used for marinating the chicken or steak, allowing the marinade to coat the meat evenly.
Mixing Bowl: Helpful for soaking the dried chiles in warm water before transferring to the food processor.
Grill: For cooking the marinated chicken or steak at medium-high heat.
Tongs: For flipping the chicken or steak on the grill, allowing for easy handling without piercing the meat.
Sharp Knife: For slicing the pods of ancho chiles open and removing the seeds prior to processing. Also for mincing the oregano and garlic, and quartering the red onion.
Cutting Board: Provides a stable surface for cutting the onion, mincing the oregano, and chopping the garlic.
what goes with it?
Burrito Bowl: Serve the grilled chicken over a base of brown rice and black beans for a hearty burrito bowl.
Guacamole: A scoop of Chipotle's fresh guacamole brightens up any dish and adds creaminess that contrasts nicely with the spicy chicken.
Pico de Gallo: Fresh tomato salsa enhances the chicken with a burst of freshness. The acidity of the tomatoes can balance the flavors of the marinade.
Corn Salsa: Sweet and spicy corn salsa brings a flavor that pairs well with the spiciness of the chicken. The sweet elements help to round out the dish and add texture.
Queso Fresco: Crumble some queso fresco on top of the chicken for a creamy finish. The mild, salty flavor of the cheese enhances the dish without overpowering it, adding a nice balance to the spices.
Chipotle Ranch Dressing: Drizzle this creamy dressing over the chicken for extra flavor.
Mango Salsa: A tropical twist! The sweetness of the warm mango salsa pairs well with the smoky flavor of the chicken, offering a bright, refreshing contrast.
Grilled Corn on the Cob: Slather it with lime butter for a zesty kick. The sweet and charred flavor of the corn makes it a perfect sidekick to the smoky chicken.
Chipotle Lime Rice: A zesty rice dish infused with lime and cilantro complements the chicken wonderfully.
Savory Black Beans: Serve seasoned black beans on the side for a protein-packed option.
nutrition data
422 calories, 27 grams fat, 14 grams carbohydrates, 32 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
July 2, 2014
This delicious chicken dish completes a meal with a salad, rice and beans. You can also use the chicken as a filling for burritos. If you finely dice the chicken, onions, and chilies while making this dish, it can be served with tortilla chips as a zingy dip.
January 14, 2014
This was very good; HOWEVER, it tastes nothing like the chicken at Chipotle. If you are truly craving Chipotle's chicken, as I was, you will be sorely disappointed.
Please provide more details as to why it doesn't taste like what you expected. That way others may be able to offer modifications to improve it.
November 4, 2013
Delicious chicken! I let it marinate overnight and it was very tender and flavorful. Cooked it in a cast iron pan and then served it fajita-style on tortillas with "fixin's"
July 5, 2013
Made this with steak and it was really good!
I am curious, Josh, if those are the only three seasonings then how is the meat and juice red in color? I use Adobo for my pernil, and red is not the color that happens, even with carmelization from grilling and/or frying.
Hi my name is Josh and I actually know the exact recipe. Yours is a little too complicated and alot of things that arent in the actual recipe. The authentic recipe is simply adobo, kosher salt, and soybean oil Chipotle would never use vegetable oil. But is very expensive and could be a great substitute. You should marinate your chicken in the adobo and soybean oil mixture for 24 hrs. to 48 hrs. no more and no less. Also, salt the chicken as you place it on the grill. Hope you enjoy the Chipotle recipe.