This smoky, perfectly seasoned air fryer copycat Chipotle chicken takes just 12 minutes to cook and tastes just like what you’d get at the restaurant. Made with adobo sauce, chili powder, cumin, and oregano for that signature flavor everyone craves.
I’ll be honest – I used to more or less spend my life’s savings at Chipotle a couple times a week. A burrito for lunch, a bowl for dinner, don’t forget the queso, I don’t care if guac is extra… You know how it goes.
Thankfully, I’ve cracked the code for copycat Chipotle chicken. And I don’t even need to fire up the grill – we’re tossing it right in the air fryer for an easy dinner!
This one is a game changer.
It took me a few tries to get it right, but I knew I had nailed it when Chad took one bite and said “Wait, this tastes like Chipotle.” Mission accomplished.
What I love about this recipe is how hands-off it is. You literally throw everything in a bag, let it marinate while you go about your day, then pop it in the air fryer. Twelve minutes later you’ve got tender, flavorful chicken with those crispy charred edges that make it taste like it came off an actual grill.
Ingredient Notes:
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Chicken – Chipotle uses thighs so that’s what we did here. Chicken breasts are going to be really tasty too, though!
Adobo Sauce – I purchase a jar of chipotle peppers that are packed in adobo sauce and use the sauce for this marinade. It’s super flavorful and has a nice little kick to it.
Seasonings – You’ll also need a mix of dried spices, including chili powder, garlic powder, onion powder, cumin, and oregano.
Chicken Broth – This helps loosen everything up so it coats the chicken nicely. Swap for water if that’s all you have on hand.
Use the leftover chipotle peppers to make the dipping sauce for these Avocado Egg Rolls! Big, bold flavors and another copycat recipe! Alternately, mince the peppers really finely (or add to a blender), mix with mayo, and you have chipotle aioli!
Step by Step:
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Serving Ideas:
The obvious choice is burrito bowls with cilantro lime rice, black beans, corn, and all your favorite toppings. That’s our go-to weeknight dinner around here.
Tacos are another winner – I like to warm up some corn tortillas and load them up with the chicken, diced onions, cilantro, and a squeeze of lime. Simple and perfect.
For something lighter, chop it up and throw it on a salad with romaine, tomatoes, avocado, and a chipotle ranch dressing. Chad’s been all about this combo lately.
You can also use it as a filling for quesadillas. Just add some cheese and you’ve got an easy lunch that the kids actually eat without complaining. Use it in my recipe for air fryer quesadillas!
Storage
Refrigerator: Store cooked chicken in an airtight container for up to 4 days. I usually chop it first so it’s ready to grab and use.
Freezer: Freeze in a freezer-safe container or bag for up to 3 months. Let it thaw in the fridge overnight before reheating.
Reheating: Pop it in the air fryer at 350 degrees for 3 minutes to warm it back up, or microwave for quick meals.
More Copycat Favorites:
More Air Fryer Chicken Recipes
Comments & Reviews
Helen says
How would you cut down on the sodium
Karly Campbell says
Swap the chicken broth for water or low sodium broth and reduce the salt.