Chipotle Chicken Burrito Bowl Copycat

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 02/22/24
Tested by
Noah Velush-Rogers
Noah Velush-Rogers
Tested by Noah Velush-Rogers
Noah Velush-Rogers works on food prep for several area caterers. He has worked with a team of prep chefs for a private school group. He was an assistant cooking teacher for children and teen group cooking classes. Noah was hired as an intern and was then trained as a recipe tester for Fine Cooking Magazine. 
Learn about The Spruce Eats' Editorial Process
Prep: 85 mins
Cook: 15 mins
Marinate Time: 60 mins
Total: 2 hrs 40 mins
Servings: 6 servings
Yield: 6 burrito bowls

Who needs a trip to Chipotle when you can easily replicate the amazing chicken burrito bowl right at home? A quick and easy marinade takes the chicken to a juicy next level and, dare we say? It's even better than the fast-casual chain's version.

A copycat chipotle chicken burrito bowl with chicken, shredded cheese, and beans resting on a table

The Spruce Eats / Zorica Lakonic

Make Ahead

Marinate the chicken ahead of time and grill it up right before you're ready to serve the burrito bowls. Just like at Chipotle, what goes inside the burrito bowl is totally up to you. While there are a variety of suggested toppings that make the burrito bowl great, the idea behind this customizable recipe is that you can add whatever you like. Prepare all of the toppings from scratch or cut down on the cooking time by using premade grocery store ingredients. You can also add things like pinto or black beans, pico de gallo, or spicy salsa.

It's a Wrap

Tuck the chicken inside a burrito if you like. It can easily work stuffed in enchiladas or as a nacho fixing, too. It's super versatile to use in many Mexican and Tex-Mex dishes, and any leftovers are great as a topping for a make-ahead salad.

Tips for Delicious Copycat Chipotle Chicken Burrito Bowl

  • Canned chipotle's—This recipe is designed for canned chipotle peppers in adobo sauce. You won't use the entire can; transfer the excess to a sealed jar and keep it in the fridge for later use.
  • Taste test—Be sure to taste the chicken's marinade and adjust it as desired, especially with salt.
  • Time crunch—Need dinner in a hurry? Cut the chicken into bite-size pieces before marinating, and cut the marination time down to 1 to 2 hours max. The chicken will also take less time to cook once it's cut into smaller pieces.
WHAT YOU'LL NEED TO MAKE THIS COPYCAT CHIPOTLE CHICKEN BURRITO BOWL
A Great Food Processor
Various Bowls
A Sleek Grill Pan

“Bowls are really some of the most satisfying kinds of meals to make and this one doesn’t disappoint on the flavor side. A really well-constructed marinade leads to some tasty chicken that has some kick to it.” —Noah Velush-Rogers

Copycat Chipotle Chicken Burrito Bowl/Tester Image
A Note From Our Recipe Tester

Ingredients

For Marinade:

  • 1/2 medium yellow onion, coarsely chopped

  • 1 canned chipotle in adobo pepper, plus 1 tablespoon of the adobo sauce

  • 3 large cloves garlic, coarsely chopped

  • 1/2 cup chicken broth

  • 2 1/2 tablespoons freshly squeezed lime juice

  • 2 tablespoons olive oil

  • 1 tablespoon chili powder

  • 2 teaspoons fine salt

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 1 teaspoon freshly ground black pepper

For the Burrito Bowl:

  • 6 boneless, skinless chicken thighs, or 4 boneless, skinless chicken breasts

  • 3 cups cooked white, or brown rice

  • 2 cups shredded iceberg lettuce

  • 1 cup cooked black beans

  • 1 cup shredded Monterey Jack, or cheddar cheese

  • 1 cup homemade or store-bought salsa

  • 1 cup sour cream

  • 1 cup homemade or store-bought guacamole

Steps to Make It

  1. Gather the ingredients.

    Ingredients for copycat Chipotle chicken burrito bowl gathered

    The Spruce Eats / Zorica Lakonic

  2. In a blender or food processor, combine 1/2 medium yellow onion, coarsely chopped, 1 canned chipotle in adobo pepper, plus 1 tablespoon of the adobo sauce, 3 large cloves garlic, 1/2 cup chicken broth, 2 1/2 tablespoons freshly squeezed lime juice, 2 tablespoons olive oil, 1 tablespoon chili powder, 2 teaspoons fine salt, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1 teaspoon freshly ground black pepper. Process until completely smooth. Adjust the seasoning with salt, if necessary.

    Overhead of marinade ingredients blended and combined in a food processor

    The Spruce Eats / Zorica Lakonic

  3. Add 6 boneless, skinless chicken thighs, or 4 boneless, skinless chicken breasts to the marinade. Cover and refrigerate for at least 1 hour or for a maximum of 4 hours. If you marinate for too long, the lime juice will actually start to cook the chicken.

    Chicken and marinade added together in a glass bowl on a wooden surface

    The Spruce Eats / Zorica Lakonic

  4. When you're ready to cook the chicken, heat your grill pan on high heat.

    Overhead of a grill pan on a hot plate

    The Spruce Eats / Zorica Lakonic

  5. Sear the chicken on both sides, then turn the heat to medium-low and cook until the juices run clear, or the internal temperature reaches 165 F. 

    Seared chicken cooking on a grill pan

    The Spruce Eats / Zorica Lakonic

  6. Allow the chicken to rest for at least 5 minutes.

    Grilled chicken resting on a white plate

    The Spruce Eats / Zorica Lakonic 

  7. Chop the chicken to your desired size. Divide the 3 cups cooked white or brown rice between 6 bowls. Serve at the table with 2 cups shredded iceberg lettuce, 1 cup cooked black beans, 1 cup shredded Monterey Jack, or cheddar cheese, 1 cup salsa, 1 cup sour cream, and 1 cup guacamole.

    Overhead of chopped chicken in a bowl of rice with lettuce, beans, cheese, and sour cream in bowls off to the side

    The Spruce Eats / Zorica Lakonic

Feeling Adventurous? Try This:

  • Substitutes—One dried chipotle can be used as a substitute for canned chipotle. Homemade adobo sauce takes some time but keeps for one month. You can also use 1/2 teaspoon chipotle powder or a dash of chipotle hot sauce. The spiciness will vary (and canned chipotle are quite hot), so start small and adjust to your personal taste.
  • Add-ins—When fluffing the rice, add a squeeze of lime juice and some chopped cilantro. Or make cilantro-lime cauliflower rice for a healthier base.
  • Garnishes—Top your burrito bowl with diced tomatoes, onions, or scallions, sliced sweet peppers, fresh corn, or chopped cilantro.

How to Store

  • Leave any remaining burrito ingredients in their bowls and cover tightly. Store in the fridge and use within 2 days.
  • Tightly cover any leftover burrito bowls. Store in the fridge and use within 2 days.
  • Reheat in the microwave on medium-low power in 30-second increments until warmed through, or eat at room temperature.
Nutrition Facts (per serving)
726 Calories
43g Fat
41g Carbs
47g Protein
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 726
% Daily Value*
Total Fat 43g 55%
Saturated Fat 15g 74%
Cholesterol 229mg 76%
Sodium 1923mg 84%
Total Carbohydrate 41g 15%
Dietary Fiber 8g 27%
Total Sugars 4g
Protein 47g
Vitamin C 11mg 57%
Calcium 263mg 20%
Iron 5mg 26%
Potassium 1017mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)