Make this DIY Chipotle Chicken Bowl for a copycat recipe that’s even better than the original. This burrito bowl is great for meal prep and includes juicy grilled chicken thighs, rice, beans, pico de gallo, and a big scoop of guacamole!
Ready to recreate your favorite Chipotle recipes at home? Try my DIY Chipotle Steak Bowl, Copycat Chipotle Steak Recipe, and Cilantro Lime Rice next!
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If you’re a fan of Chipotle like me, you’re going to love this chicken bowl recipe. Fast food used to be cheap and convenient, but it’s getting more expensive. Now, you can make generous helpings at home for a fraction of the cost with better quality ingredients.
This recipe mirrors my go-to order: perfectly marinated chicken, freshly prepared pico de gallo (aka their fresh tomato salsa), zesty corn salsa, and cilantro rice. And don’t forget the guac!
Why This Recipe Works
- Easy Meal Prep – You can have a flavorful, nutritious lunch set for the week with this recipe.
- Affordable – Chipotle bowls for 4 can easily cost over $60. For half of that, you can feed the whole family by recreating your order right in your kitchen.
- Customizable – With plenty of add-ons, there are so many ways to switch things up and customize your bowl.
Tools You’ll Need
- Food Processor
- Mixing Bowl
- Outdoor Grill or Grilling Pan
- Small saucepan
Ingredients You Will Need for Copycat Chipotle Chicken Bowl
Here is a breakdown of what you will need to make this Chipotle chicken bowl. For actual measurements, see the recipe card at the end of this post.
- Chicken thighs – Use boneless, skinless chicken thighs. They’re juicy, and tender, and absorb the marinade well for a succulent protein-packed meal.
- Avocado oil – Avocado oil has a high smoke point so it’s great for grilling. It helps give the chicken a nice, crispy finish.
- Chipotle in adobo sauce – This adds a smoky, spicy kick, infusing the chicken with bold, rich flavor.
- Seasoning – I use an earthy, aromatic blend of spices that includes ground ancho chili pepper, ground cumin, dried oregano, black pepper, and kosher salt to taste.
- Aromatics – Grated garlic cloves and small yellow onion adds savory depth to the grilled chicken.
Chipotle Pinto Beans
- Pinto beans – This additional protein is creamy and hearty.
- Bay leaf – Add for a subtle aromatic touch.
- Aromatics – Use onions and garlic to enrich the overall taste.
- Seasonings – Season with kosher salt, dried oregano, and ground cumin.
- Canned chipotle peppers – These peppers infuse the beans with a smoky, spicy essence.
- Water – This helps to create a broth that the beans can simmer in so they remain moist and flavorful as they cook.
Pico de Gallo
- Roma tomatoes – Fresh, juicy tomatoes are a bright base for the pico de gallo.
- Cilantro – This finely chopped herb adds vibrant flavor.
- Lime juice – Lime juice adds a tangy, zesty kick to balance the sweetness of the tomatoes.
- Jalapeño – This pepper adds some heat and a crunchy bite.
- White onion – Finely chopped onions add a sharp taste that complements the other elements of the pico de gallo.
- Kosher salt – Add more to taste.
Corn Salsa
- Canned corned – You can find this in the frozen section of the grocery store. Use regular corn kernels if you prefer. Otherwise, drain and rinse the corn before mixing. It’s a naturally sweet element with a nice crunchy chewiness.
- Jalapeño – This adds a spicy kick.
- Red onion – Add for sharp, pungent flavor.
- Lime – Lime juice adds a tangy freshness.
- Kosher salt – Add to taste.
Additional Toppings
- Cilantro Lime Rice Recipe
- Guacamole Recipe
- Monterey jack cheese
How To Make Chipotle Chicken Bowls
Below is a summary of how to make a Chipotle chicken bowl. For a complete and detailed list of steps, see the recipe card at the end of this post.
- Make the marinade: Add all marinade ingredients to a blender and push smooth. Place chicken in a bowl or reusable plastic bag and pour in marinade. Mix until chicken is completely coated in marinade. Marinate for at least 2 hours, best if overnight.
- Grill Chicken: Preheat grill (or grill pan) on medium high heat. Brush grill (or grill pan) with oil and add chicken once surface is hot.Grill chicken in batches, flipping once, until internal temperature reaches 165°F, about 10-15 minutes.
- Rest, Chop, and Serve: Once chicken is cooked, place on a platter and cover with foil. Leave for 5 minutes to allow chicken to rest, then chop into cubed piece. Keep covered until ready to serve.
Chipotle Pinto Beans
- Add all ingredients to a small saucepan and bring to a boil over medium-heat. Lower heat to a simmer, cover and cook for 15 minutes to infuse the beans with flavor. Adjust seasoning to taste with salt, if needed. Cover and keep warm until ready to use.
Cilantro Lime Rice
Follow recipe link for details and instructions.
Guacamole
Follow recipe link for details and instructions.
Pico de Gallo
- Add all ingredients to a bowl and mix to combine set aside until ready to use.
Corn Salsa
- Add all ingredients to a bowl and mix to combine set aside until ready to use.
Assemble
- Assemble Chipotle chicken bowls equally into 4 bowls. Top with beans, pico de gallo, corn salsa, guacamole, and cheese.
Tips and Tricks
- Marinate the chicken for at least two hours. This allows the marinade to penetrate the meat so it’s tender and flavorful.
- Consider reserving some marinade. This keeps the chicken moist as it grills while adding an extra layer of flavor. It’s especially important if you end up swapping the chicken thighs for chicken breasts.
- Use fresh ingredients. One of the best things about this copycat recipe is that you get to choose the ingredients. Fresh produce makes a significant difference in flavor and texture. Use fresh onions, cilantro, tomatoes, and jalapeños for the pico de gallo and corn salsa.
Make Ahead
You can marinate the chicken up to 24 hours in advance and grill it right before serving the bowls. You can also prepare the rice and beans a day or two in advance and refrigerate them. The pico de gallo and corn salsa are quick so you can make those the day of or just before serving.
When ready to serve, simply grill the chicken, reheat the beans and rice, and assemble the bowls with the freshly prepared or chilled toppings for a quick, delicious meal.
Frequently Asked Questions
How many calories are in a chicken bowl at Chipotle?
A Chipotle chicken bowl that includes toppings like guacamole, beans, corn salsa, and tomato salsa is approximately 965 calories. That can be more or less, depending on the portion size. For fewer calories, swap cilantro rice for cauliflower rice.
How do I store leftovers?
Store any leftover chicken, beans, and toppings in separate airtight containers in the refrigerator. They should stay fresh for up to 3 days.
What if I don’t have a grill?
You can use a grill pan or a regular frying pan on the stovetop. Preheat the pan over medium-high heat and cook the chicken for 10-15 minutes, flipping once, until the internal temperature reaches 165°F.
Looking for More Mexican-Inspired Recipes?
- Copycat Chipotle Chicken
- Mexican Rice Recipe
- Carne Asada Tacos
- Churro Bites with Miso Caramel
- Tomatillo Avocado Salsa
- Beer Battered Fish Tacos
Loving this Chipotle Chicken Bowl Recipe?
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DIY Chipotle Chicken Bowl
Equipment
- Food Processor
- Outdoor Grill or Grilling Pan
Ingredients
- 1½ pounds chicken thighs, boneless, skinless
- 3 tablespoons avocado oil, plus more for grilling
- 2 tablespoons + 1 teaspoon chipotle in adobo sauce, plus one chili
- ½ tablespoon ancho chili pepper, ground
- 1¼ teaspoons cumin, ground
- 1½ teaspoons oregano, dried
- ½ teaspoon black pepper
- 1½ teaspopons kosher salt, or to taste
- 4 cloves garlic, grated
- ¼ small yellow onion
Chipotle Pinto Beans
- 1 can pinto beans, drained and rinsed
- 1 bay leaf
- 1 large garlic, chopped
- 1¼ teaspoons kosher salt, or to taste Diamond Crystal
- 1½ teaspoons sauce + 1 chipotle pepper from canned chipotle peppers
- ½ teaspoon oregano dried
- ½ teaspoon ground cumin
- ¼ small yellow onion
- ¼ cup water
Pico de Gallo
- 2 medium roma tomatoes
- 1½ tablespoons cilantro, packed, finely chopped
- ½ lime, juiced, plus more to taste
- 2 teaspoons jalapeño, finely chopped
- ¼ cup white onion, finely chopped
- ¼-½ teaspoon kosher salt, plus more to taste, Diamond Crystal
Corn Salsa
- 1 cup canned corned, drained and rinsed
- 1 tablespoon jalapeño, diced
- 1½ tablespoons red onion, diced
- ½ lime, juiced plus more to taste
- kosher salt, to taste
Additional Toppings
- Cilantro Lime Rice Recipe
- Guacamole Recipe
- 1½ cups monterey jack cheese, freshly grated
Instructions
- Make the marinade: Add all marinade ingredients to a blender and push smooth. Place chicken in a bowl or reusable plastic bag and pour in marinade. Mix until chicken is completely coated in marinade. Marinate for at least 2 hours, best if overnight.
- Grill Chicken: Preheat grill (or grill pan) on medium high heat. Brush grill (or grill pan) with oil and add chicken once surface is hot. Grill chicken in batches, flipping once, until internal temperature reaches 165°F, about 10-15 minutes.
- Rest, Chop, and Serve: Once chicken is cooked, place on a platter and cover with foil. Leave for 5 minutes to allow chicken to rest, then chop into cubed piece. Keep covered until ready to serve.
Chipotle Pinto Beans
- Add all ingredients to a small saucepan and bring to a boil over medium-heat. Lower heat to a simmer, cover and cook for 15 minutes to infuse the beans with flavor. Adjust seasoning to taste with salt, if needed. Cover and keep warm until ready to use.
Cilantro Lime RIce
- Follow recipe link for details and instructions.
Guacamole
- Follow recipe link for details and instructions.
Pico de Gallo
- Add all ingredients to a bowl and mix to combine set aside until ready to use.
Corn Salsa
- Add all ingredients to a bowl and mix to combine set aside until ready to use.
Assemble
- Assemble Chipotle chicken bowls equally into 4 bowls. Top with beans, pico de gallo, corn salsa, guacamole, and cheese.
