Copycat Chipotle Chicken

Love the chicken from Chipotle? Make it in your own kitchen with this easy recipe—it’s just as tasty as the real thing! This pressure cooker version locks in smoky chipotle flavors for tender, juicy chicken thighs in less time.

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Prep Time 10

Cook Time 30

Total Time 40

Servings 6 people

Calories 251 kcal

Ingredients

Main ingredients

3 tablespoons vegetable oil to help the spices stick and keep chicken moist
1¼ teaspoons salt just enough to bring out all the flavors
1½ teaspoons chipotle chile powder the smoky kick that makes this recipe rock
1 teaspoon ground cumin adds that warm earthiness you want with chipotle
1 teaspoon dried oregano a little herbal note to round things out
½ teaspoon smoked paprika just a hint of extra smoky depth
½ teaspoon garlic powder you can never go wrong with garlic
2 pounds boneless skinless chicken thighs trimmed of fat, about 8 thighs for perfect juicy bites

Instructions

First, in a small bowl mix up the vegetable oil, salt, chipotle chile powder, cumin, oregano, smoked paprika, and garlic powder. Give it a good stir so it’s evenly combined.
Now rub that spice mixture all over your chicken thighs. You wanna make sure every bit of chicken is well coated. It’s gonna soak up all those flavors real good.
Set your pressure cooker to the sauté setting if it has one, and add a little oil in. Brown the chicken thighs quick on both sides to lock flavor in. Just a couple minutes each side till golden.
Remove the chicken and set aside. Pour in a little water or broth to the pot to deglaze, scraping up the browned bits on the bottom. You want those bits in there for extra flavor.
Put the chicken thighs back in the pot. Seal the lid and make sure valve is closed. Time to let the pressure build.
Set your pressure cooker to high pressure for about 10 minutes. The valve will hiss and rattle, that’s normal and you just wait for it to finish. When the timer's up, let the pressure do a natural release for about 10 minutes. That slow release keeps the chicken juicy and tender. Finally, release any leftover pressure, open the lid, and check the chicken. It should have that tender pull where it practically falls apart. If you want, slice it up and use it in bowls, salads, or wraps. Yum!

Notes

This chicken has a little kick to it. If you'd like to make it less spicy, use ancho chile pepper instead of chipotle chile pepper. The chicken at Chipotle is made with chicken thighs. If you'd prefer to use white meat, I recommend chicken tenderloins. The cook time will be shorter (20 to 25 minutes in the oven or 3 to 4 minutes per side on the grill). The chicken will also be spicier due to the leaner meat, so consider reducing the chile powder to 1 teaspoon. If you'd prefer to grill the chicken, preheat your grill to medium-high heat. Grease the grill grates with oil to prevent sticking. Place the chicken on the grill and cook for 6 to 8 minutes per side, or until it is fully cooked and has reached an internal temperature of 165°F. Make-ahead Instructions: The chicken can be prepared up to 3 days in advance. Once cool, store in an airtight container in the refrigerator, then reheat in the microwave before serving. Pair with Fresh Corn Salsa or Authentic Guacamole.