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Sliced chipotle chicken breast next to broccoli and brown rice inside of a glass meal prep container.
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4.87 from 15 ratings

Copycat Chipotle Chicken Recipe

This copycat Chipotle Chicken marinade is healthy and delicious. Cook in the Instant Pot, on the grill, or right in the oven!
Prep Time10 minutes
Cook Time20 minutes
Marinade1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chipotle Chicken, copycat
Servings: 8
Calories: 285kcal
Author: Becca Ludlum

Equipment

  • Instant Pot 6 qt
  • Kitchen Knife
  • Food processor

Ingredients

  • 1 chipotle pepper in adobo sauce more or less depending on your heat tolerance
  • 1 Red onion quartered
  • 6 cloves garlic
  • 1 tsp black pepper
  • 2 tsp ground cumin
  • 2 tbsp Mexican oregano
  • ¼ cup olive oil
  • 3 lbs chicken breast boneless skinless
  • ½ tsp salt or to taste
US Customary - Metric

Instructions

Oven Instructions

  • Add adobo sauce, chipotle pepper, red onions, garlic, black pepper, cumin, Mexican oregano, and olive oil to a food processor or blender and puree until smooth. 
    If you prefer less spice, use fewer peppers—or even just the adobo sauce. Using all the peppers will make the chicken quite hot! 1 chipotle pepper in adobo sauce, 1 Red onion, 6 cloves garlic, 1 tsp black pepper, 2 tsp ground cumin, 2 tbsp Mexican oregano, ¼ cup olive oil
  • Marinate the chicken and refrigerate for at least one hour or up to 24 hours. I love freezing this marinade with the chicken, so it thaws and marinates at the same time. 3 lbs chicken breast
  • Preheat your oven to 350°F, cook the chicken until it reaches an internal temperature of 165°F, about 30 minutes.
  • Serve warm, or place in individual serving containers for meal prep.

Instant Pot Instructions

  • Add adobo sauce, chipotle pepper, red onions, garlic, black pepper, cumin, Mexican oregano, and olive oil to a food processor or blender and puree until smooth.
  • Cover the chicken in marinade and refrigerate for a minimum of 1 hour, or up to 24 hours.
  • Add your chicken, marinade, and ½ cup of chicken broth (or water) to your Instant Pot.
  • Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 12 minutes. You’ll be cooking on high pressure for 12 minutes whether your chicken if thawed or frozen–the thing that will change is the amount of time your pot takes to come to pressure.
  • When the cook time is complete, allow pressure to release naturally. This means do not move the Sealing valve, it will slowly pop up on its own. This allows the chicken to retain the most moisture. Once the pressure valve drops, remove the lid and remove the chicken. Slice on a cutting board and serve or store in individual serving containers for meal prep.

Grilling Instructions

  • Prepare the marinade: Add chipotle peppers in adobo sauce, red onions, garlic, black pepper, cumin, Mexican oregano, and olive oil into a food processor or blender and puree until smooth.
  • Marinate: Cover the chicken in the marinade and refrigerate for a minimum of 1 hour, or up to 24 hours.
  • Grill: Preheat your grill on medium/high heat. Place the marinated chicken on the grill grates and grill the chicken until the internal temperature reaches 165ºF (about 10 minutes per side).
  • Serve: Serve warm or place in individual serving containers for meal prep.

Video

Notes

Leftover chipotle chicken makes incredible quesadillas or salad toppers—I almost like it better the next day!

Nutrition

Calories: 285kcal | Carbohydrates: 7g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 176mg | Potassium: 683mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1319IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg