Copycat Chipotle Chicken Food

COPYCAT CHIPOTLE® CHICKEN

Steps:

• Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
• Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
• Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

CHIPOTLE'S CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, season the chicken all over with salt and pepper.
• Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the chicken and cook until golden brown, 4 minutes per side.
• Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
• Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
• Enjoy!

CHIPOTLE CHICKEN RECIPE (COPYCAT)

Steps:

• Pound the chicken to an even thickness, about a half inch thick.
• Add all the ingredients 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.

CHIPOTLE CHICKEN COPYCAT

Steps:

• Rinse the chicken and pat it dry with paper towels. Pound it to an even thickness, about a half-inch thick. Add it to a large Ziploc bag.
• Add all the marinade ingredients together to a food processor and blend until smooth.
• Add marinade to the chicken and remove as much air as possible before closing it. Shake it and mix it well to get the chicken well covered, marinate for at least 6 hours.
• Remove the chicken from marinade and add to a medium-high heat grill or grill pan over medium heat. Cook for 5-6 minutes on each side or until cooked through.
• Remove chicken from the grill, let stand for 5-10 minutes, then chop roughly.
• Add chopped chicken and 2 tablespoons of oil to a
• Place a large pan over medium-high heat, add 2 tablespoons of oil, once hot, add the chopped chicken and cook until crisp for 4-5 minutes, stirring occasionally.
• Garnish with parsley and serve as is, with rice or in tacos and burritos.

15 EASY CHIPOTLE COPYCATS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Chipotle favorite in 30 minutes or less!

COPYCAT CHIPOTLE CHICKEN BURRITOS RECIPE

Steps:

• Marinate the chicken: In a bowl or sealable plastic bag, combine the chicken, chili powder, cumin, oregano, salt, pepper, garlic, and vinegar. Marinate for at least 30 minutes or as long as overnight.
• Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Saute the chicken pieces for 8-10 minutes until golden brown and cooked through. Remove the chicken from the pan.
• Prepare the fajita veggies: To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized.
• Prepare the beans: Add the beans, chili powder, cumin, and lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally. Taste and add salt if needed.
• Prepare the cilantro lime rice: Prepare the rice according to package directions. Once cooked, stir in the olive oil or butter, lime juice, and cilantro.
• Assemble the burritos: Place the tortillas between damp paper towels and microwave for 30 seconds to make them soft and pliable. Place each tortilla on large squares of tin foil. Place portions of the chicken, rice, veggies, beans, and any extra fixings in the middle of the tortilla. For each burrito, bring the bottom half of the tortilla up over the pile of fillings and tuck the bottom edge under the pile. Fold each side of the tortilla into the middle and roll up the burrito so it's seam side down and in the middle of the tin foil. Package up the burrito in the tin foil. Enjoy!`

COPYCAT CHIPOTLE CHICKEN BURRITO BOWL RECIPE

Steps:

• To make marinade, in a food processor, blend chipotle pepper and adobo sauce, oil, onion, garlic, oregano, cumin, salt, and black pepper until smooth. Place chicken in a large resealable plastic bag; add marinade, seal bag and rub chicken until evenly coated.
• Marinate in refrigerator 4 hours or overnight. When ready to cook; preheat grill to medium-high. Grill chicken 6 to 8 minutes per side or until no longer pink in center. Cut chicken into 1/2-inch chunks. In a medium bowl, combine warm rice, lime juice, and cilantro; mix well. Divide rice mixture evenly into bowls, top with chicken, black beans, corn, salsa, and guacamole.

MEXICAN CHICKEN SALAD (CHIPOTLE COPYCAT RECIPE)

Steps:

• Marinate the chicken: In a bowl or sealable plastic bag, combine the chicken, chili powder, cumin, oregano, salt, pepper, garlic, vinegar, and 2 tablespoons olive oil. Marinate for at least 30 minutes or as long as overnight.
• Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the chicken pieces for 8-10 minutes until golden brown and cooked through. Remove the chicken from the pan.
• Prepare the fajita veggies: To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized.
• Prepare the beans: Add the beans, chili powder, cumin, and lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally, until heated. Taste and add salt if needed.
• Make the dressing: Whisk together all dressing ingredients in a jar or bowl.
• Assemble the salad: Place 2 heaping cups of salad greens on each plate. Top with chicken, black beans, fajita veggies, and additional toppings like salsa, sour cream, guacamole, pico, and cheese. Drizzle dressing over each salad.

CHIPOTLE CHICKEN BOWL COPYCAT RECIPE

Steps:

• To a ziploc bag add the pepper, salt, chipotle chili powder, oregano, garlic powder, cumin and oil, seal the bag and shake it up
• Add the chicken to the bag
• Marinade in the fridge for 5 hours
• Using a grill pan (or regular pan) cook the chicken on medium heat until no longer pink in the middle
• While it cooks you can prepare the cilantro lime rice and the corn salsa
• After the chicken is cooked let it sit on a cutting board or plate, covered with foil, for 15 minutes before cutting it into pieces
• In a small pot heat 2 tsp olive oil over med/low heat and add the rinsed rice
• Cook for 2 minutes
• Add the water, salt and bay leaf
• Bring to a boil
• Cover with a lid and turn the heat down to low
• Simmer for 15 minutes, checking occasionally
• Add in the lime juice, lemon juice and chopped cilantro
• Fluff with a fork and keep the lid off the rice until you are ready to serve
• Thaw the corn by running it under warm water, strain off any excess water
• Dice the red onion, jalapeño and poblano peppers
• Chop the cilantro
• Add everything to a bowl
• To serve, in a bowl add the cilantro lime rice, chicken and the corn salsa

CHIPOTLE CHICKEN

Steps:

• To a medium bowl, add the coriander, cumin, chipotle peppers in adobo, garlic, kosher salt, and olive oil.
• Add the chicken thighs to a zippered plastic bag and pour the chipotle mixture over the top.
• Shake the bag to coat all of the chicken. Remove any excess air and zip shut.
• Place in the refrigerator to marinate for 1 hour.
• When ready, add the chicken thighs to a large skillet over medium-high heat. Cook the thighs on each side for 3-5 minutes, or until slightly charred. Switch heat to medium-low and continue cooking (about 10-15 minutes) until the internal temperature is 165°F.
• Dice the cooked chicken into bite-sized pieces.
• Serve with tortillas, rice, fresh pico, sour cream, cheese, and all of your other favorite fixings (i.e., lettuce, guacamole, caramelized onions).