Easy Chipotle Chicken (Copycat)
Easy Chipotle Chicken (Copycat) is a smoky, spicy chicken recipe made with olive oil, vinegar or lime juice, chili powder, smoked paprika, cumin, and cayenne.
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Servings: 4
Ingredients
- 2 boneless skinless chicken breasts 1 to 1 1/4 lb total weight
- 3 tbsp olive oil divided
- 1 tbsp distilled white vinegar or juice from 1 lime
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper or to taste
Instructions
- Place the chicken breasts on a cutting board.
- Using a sharp knife, slice each chicken breast horizontally through the center to create two thin cutlets.
- Alternatively, cover the chicken breasts with plastic wrap and pound them gently with the smooth side of a meat mallet until they are approximately 1/2 inch thick.
- In a small bowl, combine 2 tbsp olive oil, distilled white vinegar or lime juice, chili powder, oregano, smoked paprika, kosher salt, cumin, garlic powder, black pepper, and cayenne pepper.
- Whisk until the marinade is fully combined.
- Place the prepared chicken cutlets in a plastic storage bag.
- Pour the marinade over the chicken.
- Press as much air as possible from the bag.
- Seal the bag securely.
- Gently massage the bag to coat the chicken evenly with the marinade.
- Refrigerate the chicken for at least 1 hour and up to 8 hours.
Stovetop Directions
- Heat the remaining 1 tbsp olive oil in a large nonstick skillet over medium-high heat.
- Add the marinated chicken to the skillet in a single layer.
- Cook the chicken undisturbed for 4 minutes.
- Turn the chicken over.
- Continue cooking for 3 to 4 minutes, or until the chicken is well browned on both sides.
- Confirm that the internal temperature of the chicken reaches 165°F.
- If the chicken is thicker than 1/2 inch, reduce the heat to medium and cover the skillet until the chicken is cooked through.
- Transfer the cooked chicken to a cutting board.
- Allow the chicken to rest for 5 minutes.
- Slice the rested chicken into bite-size cubes.
Grilling Directions
- Grease the rack of a charcoal or gas grill.
- Prepare the coals or preheat the grill to medium heat.
- Place the marinated chicken on the prepared grill.
- Grill the chicken for approximately 4 minutes per side.
- Confirm that the chicken is cooked through and reaches an internal temperature of 165°F in the thickest portion.
- Remove the chicken from the grill.
- Transfer the chicken to a cutting board.
- Allow the chicken to rest for 5 minutes.
- Slice the rested chicken into bite-size cubes.
- Serve warm in burrito bowls, tacos, salads, wraps, quesadillas, or nachos.
Notes
To make this Easy Chipotle Chicken (Copycat) gluten free, confirm that all spices, including chili powder, oregano, smoked paprika, cumin, garlic powder, black pepper, and cayenne pepper, are certified gluten free.
Use gluten-free distilled white vinegar or fresh lime juice.
Check that the chicken is plain and not pre-seasoned or processed with gluten-containing additives.
Use clean cutting boards, knives, bowls, tongs, skillets, grill racks, and serving utensils to prevent gluten cross-contact.
If serving with tortillas, bowls, chips, or toppings, choose certified gluten-free options.
For anyone with celiac disease or a serious gluten sensitivity, verify every packaged ingredient label before preparing the recipe.