Chipotle Chicken al Pastor Copycat Recipe (Better Than the Bowl)
Chipotle's limited-time al pastor is FIRE and finally gives Qdoba some competition! 🌮🔥 The pineapple-marinated chicken with that smoky char is next level. I've been getting it every day this week. Now I can make it at home and customize the spice level to my heart's content.
Ingredients
Main ingredients
- boneless skinless chicken thighs 2 lbs
- pineapple (peeled, cored) 1 cup
- white rice (dry) 1 cup
- water 2 cups
- fresh cilantro 1 bunch
- lime 2 pieces
- fresh salsa (e.g., pico de gallo) 1 cup
Seasonings/Sauce
- adobo peppers in sauce 2 tbsp
- smoked paprika 2 tsp
- ground cumin 1 tsp
- dried oregano 1 tsp
- ground coriander 1 tsp
- garlic cloves 3 pieces
- red wine vinegar 2 tbsp
- olive oil 2 tbsp
- kosher salt 2 tsp
- black pepper 0.5 tsp
Nutrition summary
Carbohydrates
46 g
34%
Protein
40 g
30%
Fat
20 g
36%
Cooking steps
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1
Make the marinade: In a blender, combine pineapple, adobo peppers in sauce, smoked paprika, cumin, oregano, coriander, garlic, red wine vinegar, olive oil, 1 tsp kosher salt, and black pepper. Blend until smooth—this delivers the signature smoky-sweet, spicy al pastor base.
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2
Marinate the chicken: Place chicken thighs in a large resealable bag. Pour marinade over the chicken, ensure even coating, and refrigerate for at least 1 hour (up to 2 for best flavor). Chipotle technique: Marinate to allow the flavors to penetrate but don’t exceed 2 hours or the acid can toughen the protein.
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3
Prepare the rice: Rinse the dry white rice in cold water. Add to a pot with 2 cups water and 0.5 tsp salt. Bring to a boil, then cover and reduce to a simmer for 18 minutes. Fluff with a fork, fold in chopped cilantro and the juice of 1 lime for that Chipotle-style finish.
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4
Grill the chicken: Preheat your grill or grill pan to medium-high heat (about 425°F). Remove excess marinade from the chicken. Grill for 6-8 minutes per side until a deep char appears and internal temperature reaches 170°F. Let rest 5 minutes, then chop into bite-sized pieces—Chipotle's secret is the smoky char and tender chop.
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5
Assemble the bowl: Scoop a bed of cilantro-lime rice into each bowl. Top with grilled chicken al pastor, a spoonful of fresh salsa, a lime wedge, and extra chopped cilantro. Customize with your favorite Chipotle toppings. Serve immediately for maximum flavor and juiciness.
Personalized Q&A
Q. Does this actually taste like Chipotle Chicken al Pastor?
Yes! This recipe replicates Chipotle's authentic smoky, sweet, and slightly spicy profile by blending pineapple, adobo peppers, and traditional Mexican spices into a bold marinade. Grilling the marinated chicken gives it that signature char and flavor that tastes like the real deal in every bite.
Q. How do I get the rice perfect like Chipotle’s cilantro-lime rice?
After rinsing, simmer the rice gently for exactly 18 minutes, then let it rest covered for 5 minutes before fluffing with a fork. Add fresh lime juice and lots of chopped cilantro for the classic bright, fresh taste. Don’t overcook or overmix, or the texture may get mushy.
Q. Can I use dried cilantro instead of fresh?
For truly authentic Chipotle flavor, fresh cilantro is essential—dried lacks the brightness. However, in a pinch, you can substitute 1 tbsp dried cilantro per bunch, but expect a milder, less vibrant result. For best results, stick with fresh cilantro as listed in the ingredients.
Q. How many calories and macros are in each serving?
Each bowl-sized serving contains approximately 540 kcal, with 46g carbohydrates (34%), 40g protein (30%), and 20g fat (36%). These values closely match a typical Chipotle portion, making this recipe great for tracking nutrition at home.
Q. Can I meal prep Chicken al Pastor bowls for the week?
Absolutely! Grill and chop the chicken, and store in airtight containers. Rice should be cooled before refrigerating. Reheat chicken and rice gently to retain moisture. Keep salsa and fresh cilantro separate until serving to preserve their texture and flavor.
