This Copycat Chipotle chicken burrito bowl is a flavor-packed meal that’s just as satisfying as the original. Tender, marinated chicken thighs are seared to perfection and paired with fluffy cilantro lime rice, creamy guacamole, and a vibrant corn salsa—all layered in one satisfying bowl.
This Chipotle chicken burrito bowl is the kind of bold, smoky, and zesty meal that works perfectly for weeknight dinners, meal prep Sundays, or summer lunches when you’re craving something fresh yet filling. This homemade version tastes just like your favorite Chipotle order, but even better because you control every delicious ingredient. You will also love to try chicken shawarma quesadillas, authentic tandoori chicken recipe, and chicken gyros with tzatziki sauce.
Recipe Summary
Cuisine: Mexican-American (Tex-Mex)
Prep and Cooking Time: Approximately 1 hour
Cooking Method: Stovetop and assembly
Skill Required: Beginner to intermediate
Why You’ll Love This Recipe
Fully Customizable: Easily adapt the bowl to your preferences—use your favorite toppings, proteins, or swap rice for greens.
Meal Prep Friendly: Make the components ahead of time and assemble throughout the week for quick lunches or dinners.
Family Favorite: Everyone can build their own Chipotle burrito bowl, making it perfect for picky eaters or crowd-pleasing dinners.
Perfect Any Time of Year: Light enough for summer, hearty enough for winter—great for weeknights or casual gatherings.
Ingredients
Chipotle Chicken
Boneless skinless chicken thighs: Juicier than skinless chicken breasts, these are ideal for grilling or searing, staying tender even after marinating and high-heat cooking.
Chipotle peppers in adobo sauce: These smoked jalapeños add smoky heat and a distinct “Chipotle” taste.
Adobo sauce: Rich, tangy, and spiced sauce that carries the smokiness of chipotle peppers throughout the marinade.
Garlic cloves: Provide a bold base flavor and aromatic depth to the marinade.
Water: Thin the marinade for even coating and blending.
Neutral oil: Helps crisp up the chicken when cooking.
Spices: Include dried oregano, cumin, onion powder, chili powder, garlic powder, and salt.
Lime juice: Brightens and tenderizes chicken.
Corn Salsa
White corn: Sweeter and crunchier than yellow corn, adding a burst of freshness.
Jalapeño: Provides a pleasant kick and flavor without overpowering the salsa.
Cilantro: A staple in Tex-Mex cuisine, it contributes a fresh, citrusy note, bringing that signature flavor you’d expect in a salsa.
Red onion: Adds a sharp bite and vivid color.
Lime juice: Adds zest and brings all of the salsa’s tastes together.
Salt: Essential for balancing sweetness and acidity.
Guacamole
Hass avocados: Creamy and rich with a buttery texture; ideal for mashing.
Red onion: Offers a sharp bite that contrasts beautifully with the creamy avocado.
Cilantro: Cuts through the avocado’s creaminess for fresh flavor.
Lime juice: Keeps the guacamole green and fresh while adding brightness.
Salt and black pepper: Elevates all the ingredients.
Jalapeño (optional): Adds heat notes if you like spicy sauce.
Cilantro Lime Rice
Neutral oil: Helps toast the rice slightly, enhancing flavor and texture.
Basmati rice: Long-grain and fragrant, it stays fluffy and light.
Bay leaves: Infuse subtle floral and herbal notes during cooking.
Cilantro: Fresh and zesty, it highlights the lime and contrasts with the rice’s richness.
Lime juice: Bright and tangy, essential for that signature Chipotle flavor.
Salt: Balances flavors and ensures the rice is not bland.
How to Make Chipotle Chicken Burrito Bowl
Make the Chicken Marinade
In a blender or food processor, add 2 chipotle peppers from the can, along with 2 tablespoons of the sauce in the can. Add the water, neutral oil, whole garlic, lime juice, chili powder, garlic powder, onion powder, oregano, cumin, salt, and pepper. Blend until smooth.
Once this is blended, transfer the chicken thighs to a large bowl or ziplock bag. Poke the thighs with a fork all over and pour the marinade right on top. Mix well to coat, and cover. Marinate in the fridge for a minimum of 4 hours.
Once ready to cook, preheat a nonstick skillet or cast iron on medium heat. Add 2 tablespoons of neutral oil and let it get hot. Once hot, add the chicken. Let it cook for a few minutes on each side, or until the internal temperature reaches a minimum of 165°F. This takes about 4-8 minutes per side, but check on the chicken frequently. Once cooked, set aside on a plate and cover tightly with aluminum foil for 10 minutes to rest before slicing and cubing.
Make the Cilantro Lime Rice
Add 2 tablespoons of oil to a pot on medium-high heat. Once hot, add the washed and drained basmati rice. Add the bay leaves and salt, and mix. Add 4 cups of hot water. Move the rice around, and let it come to a boil.
Once boiling, add aluminum foil and the lid. Lower the heat to low and let it cook for 15-20 minutes or until the rice is fully cooked. Once cooked, fluff with a fork. Add the remaining 2 tablespoons of oil, the juice of the limes, and the finely chopped cilantro. Mix well, and it’s ready.
Make the Guacamole
Mash together two whole Hass avocados. Add the finely chopped onion, cilantro, and if you’re using jalapeños. Add the lime juice, pepper, and salt. Mix well, and it’s ready.
Make the Corn Salsa
Add the drained can of white corn to a bowl. Add the finely chopped jalapeño, finely chopped onion, and cilantro. Drizzle the lime juice, salt, and pepper. Mix well, and it’s ready to serve.
Assemble a Chipotle bowl
Add a generous serving of cilantro lime rice. Top with a generous amount of chopped chipotle chicken, guacamole, and corn salsa. Finish it off with some sour cream and finely shredded cheese, and you’re ready to enjoy.
Serving Suggestions
Serve your Chipotle Chicken Burrito Bowl warm. Lay out bowls of cilantro-lime rice, chipotle chicken, corn salsa, guacamole, sour cream, shredded cheese, hot sauce for extra flair, and fresh lime wedges so everyone can build their own.
For a complete meal, pair this copycat Chipotle burrito bowl with tortilla chips, salsa, and a side of black beans. If you’re hosting guests, a simple side salad with avocado-lime dressing makes a perfect fresh complement.
How to Turn It into a Burrito Wrap
You can also turn this Chipotle burrito bowl recipe into a burrito wrap and enjoy all the same bold flavors in a handheld form. Simply layer your warm tortilla with the cilantro lime rice, juicy chipotle chicken, corn salsa, guacamole, and any other toppings you like, then fold and roll it tightly. For extra texture and flavor, give the burrito a quick toast on a skillet to crisp up the outside and seal it shut.
Variations and Substitutes
Rice alternatives: Substitute basmati rice with brown rice, cauliflower rice, or quinoa for a healthier or low-carb option.
Spice levels: Adjust the heat by using more or fewer chipotle peppers or swapping them with mild smoked paprika if you prefer less heat.
Extra toppings: Add shredded lettuce, diced tomatoes, black beans, pickled onions, or corn chips for added crunch and texture.
Recipe Tips
Use a blender for the marinade to get a smooth, even coating on the chicken.
Marinate overnight for maximum flavor—the longer the chicken sits in the marinade, the deeper the flavor.
Use a cast iron skillet to get that delicious char on the chicken just like Chipotle.
Cook the chicken in batches and add a little oil between each round to prevent sticking and ensure even browning.
Rest the cooked chicken under foil before slicing to lock in juices.
Storage Tips
Store Separately: Keep the chicken, rice, guacamole, and corn salsa in separate airtight containers. This prevents sogginess and preserves individual flavors.
Refrigerating: Store everything in the fridge for up to 4 days. Consume guacamole within 1–2 days to prevent browning.
Freezing: The chicken and rice freeze well for up to 2 months. Let them cool completely before placing them in freezer-safe containers.
Reheating Tips: Reheat the chicken and rice on the stovetop or in the microwave until warm. Add a splash of water to the rice to bring back moisture.
Avoid Freezing Guacamole or Corn Salsa: These are best made fresh, as freezing can affect texture and flavor.
Frequently Asked Questions
Yes, you can substitute chicken breasts, but thighs are preferred for their juiciness and flavor. Be careful not to overcook breasts, as they can dry out.
The spice level is moderate due to the chipotle peppers. You can reduce or omit the peppers for a milder flavor, or add more if you like it hot.
Absolutely! You can prep all components a day or two in advance and assemble the bowl when ready to eat.
You can try smoked paprika with a splash of hot sauce, or a mix of chili powder and cumin for a similar smoky-spicy flavor.
More Delicious Recipes To Try
How to Make Rotisserie-Style Chicken
Sayadieh (Lebanese Rice and Fish)
Sfeeha (Middle Eastern Meat Pies)
Middle Eastern Salmon Recipe (Under 30mins!)
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Copycat Chipotle Chicken Burrito Bowl
Ingredients
Chipotle Chicken
- 2 pounds boneless skinless chicken thighs fat removed
- 2 chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce from the pepper can
- 5 garlic cloves
- ⅓ cup water
- ¼ cup neutral oil
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- juice of 1 large lime
Corn Salsa
- 1 15oz. can white corn drained
- 1 small jalapeno finely chopped
- ¼ cup cilantro finely chopped
- ⅓ cup red onion finely chopped
- juice of 2 limes
- salt to taste
Guacamole
- 2 large hass avocados mashed
- ⅓ cup red onion finely chopped
- ⅓ cup cilantro finely chopped
- juice of 1-2 limes
- salt and pepper to taste
- jalapeño optional
Cilantro Lime Rice
- 4 tablespoons neutral oil divided
- 2 cups basmati rice washed until water runs clear
- 2 dried bay leaves
- ½ cup cilantro finely chopped
- juice of 2 limes
- 1 teaspoon salt
Instructions
Make the Chicken Marinade
- In a blender or food processor, add 2 chipotle peppers from the can, along with 2 tablespoons of the sauce in the can. Add the water, neutral oil, whole garlic, lime juice, chili powder, garlic powder, onion powder, oregano, cumin, salt, and pepper. Blend until smooth.
- Once this is blended, transfer the chicken thighs to a large bowl or ziplock bag. Poke the thighs with a fork all over and pour the marinade right on top. Mix well to coat, and cover. Marinate in the fridge for a minimum of 4 hours.
- Once ready to cook, preheat a nonstick skillet or cast iron on medium heat. Add 2 tablespoons of neutral oil and let it get hot. Once hot, add the chicken. Let it cook for a few minutes on each side, or until the temperature reaches a minimum of 165°F internal. This takes about 4-8 minutes per side, but check on the chicken frequently.
- Once cooked, set aside on a plate and cover tightly with aluminum foil for 10 minutes to rest before slicing and cubing.
Make the Cilantro Lime Rice
- Add 2 tablespoons of oil to a pot on medium-high heat. Once hot, add the washed and drained basmati rice. Add the bay leaves and salt, and mix. Add 4 cups of hot water. Move the rice around, and let it come to a boil.
- Once boiling, add aluminum foil and the lid. Lower the heat to low and let it cook for 15-20 minutes or until the rice is fully cooked.
- Once cooked, fluff with a fork. Add the remaining 2 tablespoons of oil, the juice of the limes, and the finely chopped cilantro. Mix well, and it’s ready.
Make the Guacamole
- Mash together two whole Hass avocados. Add the finely chopped onion, cilantro, and if you’re using jalapeños. Add the lime juice, pepper, and salt. Mix well, and it’s ready.
Make the Corn Salsa
- Add the drained can of white corn to a bowl. Add the finely chopped jalapeño, finely chopped onion, and cilantro. Drizzle the lime juice, salt, and pepper. Mix well, and it’s ready to serve.
Assemble a Chipotle bowl
- Add a generous serving of cilantro lime rice. Top with a generous amount of chopped chipotle chicken, guacamole, and corn salsa. Finish it off with some sour cream and finely shredded cheese, and you’re ready to enjoy.
Notes
- Use a blender for the marinade to get a smooth, even coating on the chicken.
- Marinate overnight for maximum flavor—the longer the chicken sits in the marinade, the deeper the flavor.
- Use a cast iron skillet to get that delicious char on the chicken just like Chipotle.
- Cook the chicken in batches and add a little oil between each round to prevent sticking and ensure even browning.
- Rest the cooked chicken under foil before slicing to lock in juices.
