Copycat Chipotle Chicken with Cilantro Lime Rice

Copycat Chipotle Chicken with Cilantro Lime Rice

The recipe may be a copycat but we think it’s BETTER!
Course Main Course
Cuisine Mexican
Servings 5



  • 1/2 red onion, coursely chopped
  • 3 cloves garlic, coursely chopped
  • 2 tbsp adobo sauce, from a small can of chipotle peppers in adobo sauce
  • 2 tbsp olive oil
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tbsp salt
  • water, as needed
  • 3-4 lbs boneless, skinless chicken thighs
  • Suggested toppings: salsa, black beans, sour cream, cheese, avocado or guacamole


  • 1.5 cups white rice
  • 3 cups chicken broth
  • Juice of 2 limes
  • 1 garlic clove, minced or crushed
  • 1/2 cup cilantro, chopped
  • salt and pepper to taste


  • Make the Marinade: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper into a food processor or blender and process until smooth. Add about 1/4 cul up sauer to thin it out some.
  • Using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade over, seal, and use your hands to move the marinade around so that all of the chicken is evenly coated. Refrigerate for at least 1 hour, or overnight.
  • Cook the Chicken: Preheat a large skillet over high heat. Add enough olive oil to coat the bottom of the pan. Add the chicken to the pan to sear. Once seated for 2 minutes on each side cook, turning occasionally, until completely cooked through, 165 degrees F on an instant-read thermometer. Remove the chicken to a large cutting board and allow to rest for at least 10 minutes. Slice or chop the chicken, as desired. We serve over rice!
  • In rice cooker or microwave safe cooker, combine rice and chicken broth. Microwave 15 min. Add in lime juice, cilantro, garlic, and salt and pepper. Mix well.
  • Serve chicken over rice and any suggested toppings.

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