Chipotle Chicken & Waffle Burrito Bowl Copycat Recipe (Easy Homemade Recipe)
This breakfast-meets-lunch fusion bowl was incredibly satisfying! Fluffy waffle pieces with smoky chicken, maple syrup drizzle, and that signature Chipotle spice.
Ingredients
Main ingredients
- boneless skinless chicken thighs 2 lbs
- all-purpose flour 2 cups
- buttermilk 1.5 cups
- eggs 3 pieces
- unsalted butter 0.5 cup
- baking powder 2 tsp
- maple syrup 0.5 cup
- fresh cilantro 0.5 bunch
- jasmine rice (dry) 1 cup
- lime 2 pieces
- vegetable oil 0.25 cup
Seasonings/Sauce
- chipotle peppers in adobo 2 tbsp
- smoked paprika 2 tsp
- ground cumin 1 tsp
- kosher salt 2 tsp
- black pepper 1 tsp
- garlic powder 1 tsp
- onion powder 1 tsp
- freshly cracked black pepper 1 tsp
- sugar 1 tbsp
Nutrition summary
Carbohydrates
72 g
41%
Protein
35 g
20%
Fat
29 g
39%
Cooking steps
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1
Marinate the chicken: In a bowl, combine chicken thighs with blended chipotle peppers in adobo, smoked paprika, cumin, 1 tsp kosher salt, garlic powder, and onion powder. Mix well. Cover and marinate for at least 1 hour in the fridge for deep, smoky flavor — this mirrors Chipotle's signature adobo technique.
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2
Prepare the waffles: In a large bowl, whisk together flour, baking powder, sugar, a pinch of salt, and 2 eggs. Stir in buttermilk and melted butter until just combined (don't overmix, to keep the waffles fluffy). Heat waffle iron and cook in batches until golden and crisp on edges. Slice finished waffles into bite-sized pieces.
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3
Cook the rice: Rinse 1 cup jasmine rice until water runs clear. Cook with 2 cups water and 0.5 tsp salt. After cooking, fluff with fork, fold in juice of 1 lime and half the chopped cilantro for that authentic Chipotle cilantro-lime rice.
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4
Grill the chicken: Heat a grill pan or skillet over medium-high, brush with vegetable oil, and grill chicken thighs for 6–8 minutes per side until cooked through with a slight char. Rest chicken 5 minutes, then slice into strips.
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5
Assemble the burrito bowls: In each bowl, layer a base of cilantro-lime rice, top with waffle pieces, grilled chicken, and drizzle with warm maple syrup. Sprinkle fresh cilantro and a squeeze of lime to finish. Serve immediately for best texture — this layering mirrors the Chipotle assembly line style.
Personalized Q&A
Q. Does this actually taste like the real Chipotle Chicken & Waffle Burrito Bowl?
Yes! Marinating the chicken with chipotle peppers in adobo, smoked paprika, and cumin replicates Chipotle’s bold, smoky flavors. Fresh cilantro-lime rice and crispy waffle cubes capture the fusion concept, and the maple syrup adds the final breakfast-inspired touch reminiscent of the limited-time original.
Q. How do I keep my waffles light and fluffy like in Chipotle’s bowl?
Don’t overmix your waffle batter—blend just until there are no streaks of dry flour. Cooking in a properly preheated waffle iron and letting the waffles rest briefly before cutting helps maintain the perfect fluffy, crisp texture.
Q. Can I swap fresh cilantro for dried in the rice?
It’s best not to—Chipotle always uses fresh cilantro for a bright, vibrant flavor. Dried won’t deliver the same taste or aroma. If you must substitute, use flat-leaf parsley for a similar fresh herb note.
Q. How many calories are in each bowl and what’s the macro breakdown?
Each bowl contains about 710 kcal, with 72g carbs (41%), 35g protein (20%), and 29g fat (39%), based on typical homemade ingredient quantities.
Q. Can I make these burrito bowls ahead for meal prep?
Absolutely! Prepare the chicken, waffles, and rice in advance. Store the chicken, rice, and waffles separately in airtight containers in the fridge for up to 3 days. Assemble just before serving and reheat the components for best texture—add the maple syrup and fresh cilantro right before eating.
