It’s so tasty that you’ll find yourself making it on repeat.

This can get quite expensive!

This recipe makes enough for about four burrito bowls.

Bowl of copycat Chipotle chicken with a spoon at a table setting with a small plate of lime quarters, glasses of water, and a scarlet table napkin

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

You could easily cut the recipe in half, but why not have leftovers?

It could be used for marinating beef, pork, and shrimp too.

After marinating the chicken for at least eight hours, cook it on a cast-iron skillet until lightly charred.

Bowl of copycat Chipotle chicken with a spoon, and in the surroundings, a bowl of lime quarters, glasses of water, and a scarlet table napkin

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

The chicken turns out flavorful, well-seasoned, and juicy.

Pour the marinade into a large bowl or a large resealable zip-top bag.

Add the chicken and toss until fully coated.

Chicken thighs marinating in a bowl of marinade for copycat Chipotle chicken recipe

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Cover the bowl with plastic wrap or seal the bag and refrigerate the chicken for 8 to 12 hours.

You will cook the chicken in two batches.

Heat 1 tablespoon of oil in a large cast-iron skillet over medium-high heat.

Copycat Chipotle chicken cooking on a cast iron skillet

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Add half of the chicken, letting as much of the marinade drip off as possible.

Cook until deep golden brown and charred in spots, about 5 minutes.

Flip the chicken and cook for about 5 minutes, until cooked through.

Copycat Chipotle chicken flipped and continued to cook on a cast iron skillet

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

A thermometer inserted into the thickest part of the chicken should register at least 165F.

If your chicken is sticking to the pan, add a little more oil as needed.

Transfer the cooked chicken onto a cutting board and loosely cover with foil to keep it warm.

Copycat Chipotle chicken covered in aluminum foil and resting on a cutting board

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Scrape off any stuck-on brown bits from the skillet and wipe it clean with a paper towel.

Cook the remaining chicken.

Use a chef’s knife to cut the chicken into 1/2-inch cubes and serve warm.

Cubed copycat Chipotle chicken on a cutting board

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

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