How to Make Spicy Chicken Adobo Like Chipotle
Marinating overnight makes this Spicy Chicken Adobo so tender and tasty! Serve the chicken thighs as the main dish one night, then dice up the leftover chicken to make tacos, burritos, or rice bowls.
You know that fiery, flavorful Spicy Adobo Chicken they serve up at Chipotle? The one that adds the perfect kick to your burrito bowl or salad? Well, get ready to bring that mouthwatering sensation right into your own kitchen, because today, we’re making our own Spicy Adobo Chicken just like Chipotle.
Whether you’re a die-hard Chipotle fan or just in the mood for a taste bud adventure, this recipe is your golden ticket to a spicy, tangy, and oh-so-satisfying dinner. And just like at the restaurant, you can serve it up so many ways. Enjoy it in tacos, burritos, salads, or rice bowls. Be sure to cook extra so you can turn the leftovers into an entirely different meal later in the week!
What is Adobo Chicken?
In Filipino cooking, Adobo refers to a style of cooking using vinegar, soy sauce and garlic as a marinade. However, this Mexican inspired recipe has Mexican uses actual adobo sauce. Both are delicious, but my Mexican Spicy Chicken Adobo will remind you of the chicken adobo served at Chipotle restaurants!
What you’ll love about this recipe:
Ingredients for Spicy Chicken Adobo
How to Make Spicy Chicken Adobo like Chipotle
Prepare the Marinade
- In a medium bowl, combine the adobo sauce (use the Chipotle peppers for another recipe or discard), chili powder, ground cumin, Mexican oregano, salt, pepper, olive oil, vinegar and water. Whisk to combine well.
- Add diced onion and garlic and mix well.
- Place the chicken thighs into a gallon size plastic bag. Pour in the marinade and seal. Make sure the chicken is coated well, then place in the refrigerator overnight or at least 8 hours.
Cook the Chicken
- Preheat the oven to 400 degrees Fahrenheit. If you are not using an oven-proof frying pan, line a baking sheet with parchment paper or aluminum foil for easy clean up. Spray with nonstick cooking spray and set aside.
- Heat a tablespoon of olive oil in a large frying pan or iron skillet. Remove the chicken from the marinade and add to the hot pan. Sear on both sides for 3-5 minutes or until it starts to brown.
- Transfer the seared chicken to the baking sheet (or leave in the pan if using an oven-proof dish). Cook in the oven for 30-40 minutes or until the chicken is pull-apart tender.
- Serve the chicken as whole pieces or dice to serve in tacos, burritos, salads, or rice bowls.
Storage
Keep in an airtight container in the refrigerator for up to 3 days.
Tips & Tricks
- The same marinade used in this recipe is also delicious with pork and beef.
- Another way to cook Mexican Chicken Adobo is to use bone-in chicken thighs and drumsticks. Prepare the marinade the same way and let it sit overnight in the refrigerator. Heat olive oil in a dutch oven and brown the chicken pieces on both sides. You may need to do this in batches so you don’t overcrowd the pan. Place all seared chicken pieces back into the Dutch oven. Pour in all of the marinade and add a bay leaf. Bring to a boil, then reduce heat to low and simmer covered for about 45 minutes.
- You can serve Spicy Chicken Adobo many ways! Serve the chicken thigh pieces whole with a side of Cilantro Lime Rice and Black Beans. Then on another night use the leftovers to make tacos, burritos, salads, or rice bowls.
What to serve with Spicy Chicken Adobo
- Roasted Chili-Corn Salsa
- Chipotle Chicken Tacos – This chicken recipe is great in tacos or burritos!
- Cilantro Lime Rice
- Rice Bowls
FAQs about Adobo Chicken
More Mexican Recipes
If you like Mexican food, you’ll love these recipes!
How to Make Spicy Chicken Adobo Like Chipotle
Ingredients
- 6 chicken thighs boneless, skinless
- ½ cup adobo sauce from a 7oz can of chipotle peppers in adobo (save the peppers for another use)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- 1 tsp pepper
- 2 tsp salt
- 2 tbsp olive oil plus additional for browning the chicken
- 2 tbsp apple cider vinegar
- 1 tsp garlic minced
- ½ cup onion diced
- ¼ cup water
Instructions
Prepare the Marinade
- In a medium bowl, combine the adobo sauce (use the Chipotle peppers for another recipe or discard), chili powder, ground cumin, Mexican oregano, salt, pepper, olive oil, vinegar and water. Whisk to combine well.
- Add diced onion and garlic and mix well.
- Place the chicken thighs into a gallon size plastic bag. Pour in the marinade and seal. Make sure the chicken is coated well, then place in the refrigerator overnight or at least 8 hours.
Cook the Chicken
- Preheat the oven to 400 degrees Fahrenheit. If you are not using an oven-proof frying pan, line a baking sheet with parchment paper or aluminum foil for easy clean up. Spray with nonstick cooking spray and set aside.
- Heat a tablespoon of olive oil in a large frying pan or iron skillet. Remove the chicken from the marinade and add to the hot pan. Sear on both sides for 3-5 minutes or until it starts to brown.
- Transfer the seared chicken to the baking sheet (or leave in the pan if using an oven-proof dish). Cook in the oven for 30-40 minutes or until the chicken is pull-apart tender.
- Serve the chicken as whole pieces or dice to serve in tacos, burritos, salads, or rice bowls.
Notes
Tips & Tricks
- The same marinade used in this recipe is also delicious with pork and beef.Â
- Another way to cook Mexican Chicken Adobo is to use bone-in chicken thighs and drumsticks. Prepare the marinade the same way and let it sit overnight in the refrigerator. Heat olive oil in a dutch oven and brown the chicken pieces on both sides. You may need to do this in batches so you don’t overcrowd the pan. Place all seared chicken pieces back into the Dutch oven. Pour in all of the marinade and add a bay leaf. Bring to a boil, then reduce heat to low and simmer covered for about 45 minutes.
- You can serve Spicy Chicken Adobo many ways! Serve the chicken thigh pieces whole with a side of Cilantro Lime Rice and Black Beans. Then on another night use the leftovers to make tacos, burritos, salads, or rice bowls.
Nutrition
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