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A chicken burrito bowl pile high in a white oval dish with a gold fork next to it.

Chicken Burrito Bowl (Chipotle Copycat)

Course: Entree
Cuisine: American / Mexican
Keyword: Chipotle copycat chicken recipe, how to make a Chipotle burrito bowl from scratch
Prep Time: 4 hours
Cook Time: 2 hours
Total Time: 6 hours
Servings: 8
Calories: 613kcal
Chicken Burrito Bowl is truly better than the Chipotle version. We've gone the distance to show you how to recreate each component from scratch. Much can be made in advance (See NOTES). The chicken by itself is wonderful in burritos or tacos. We LOVE having a burrito bowl and having guests each bring one component and then let everyone build their own. FUN!
Print Recipe


  • Grill, gas or charcoal, or skillet


Make Ahead (and then reheat while making the chicken)

Make Ahead (no need to reheat)

For the Chicken

  • ½ cup pineapple juice
  • 3 cloves garlic minced
  • 1 chipotle pepper chopped
  • 1 tbsp adobo sauce from the can of chipotles
  • 3 tbsp vegetable oil divided
  • ¼ cup white distilled vinegar
  • 2 tsp chili powder
  • 2 tsp cumin ground
  • 1 tsp oregano dried
  • 1 tsp Kosher salt plus more for finishing the chicken
  • ½ tsp black pepper
  • 2 lbs chicken thighs boneless, skinless

Soon Before Serving

  • 3 cups Guacamole
  • 2 cups Mexican cheese shredded, Chihuahua, Monterrey Jack, Cheddar
  • 3 cups green leaf lettuce chopped
  • 3 cups Mexican crema or sour cream


Do Ahead

  • Prepare the roasted tomato salsa, salsa verde, and skillet-roasted corn salsa. Refrigerate until ready to serve.
  • Make the cilantro rice and Mexican beans. Reheat as the chicken is being prepared. You may need to add a little more to either dish if a little dry.
  • Place the chicken in a large baggie (or dish). Pour the marinade all over the chicken, and carefully press the air out of the baggie (if using). Use your hands to massage the marinade into the chicken all over. Place in the fridge for 1 to 8 hours (6 to 8 hours is best).

Prepare the Chicken

  • In a medium bowl, whisk together 2 tbsp of the vegetable oil with all of the other ingredients except the chicken.
  • Fire up your grill to medium-high heat.
  • Remove the chicken from the bag (or dish). Place on the grill and cook until fully cooked (internal temperature of 165°F), turning a couple times. The chicken should be nice and charred in a few places.
  • Place on a cutting board and cut into bite-sized pieces. Sprinkle a little more salt all over the chicken. Set aside (keep warm in a low-temp oven, if possible).

Soon Before Serving

  • Make the guacamole, and get the lettuce, cheese, and Mexican crema prepped and ready to be served. Place the other bowl items in serving dishes as well.

How To Build the Bowls

  • In a bowl, add a layer of rice, then a layer of beans, then chicken. On top of the chicken add the salsas. Then a layer of lettuce and cheese. Top with guacamole and Mexican crema.


See the video near the top of the blog post for visual guidance.  If you like the video, please subscribed to our YouTube channel.
The rice, beans, and chicken can all be made up to 3 days in advance.   
The 3 salsas can be made up to 5 days in advance.
Make the guacamole, and prep the lettuce, cheese, and Mexican crema (or sour cream) just before serving. 
All of this makes a wonderful burrito bowl party!  Have guests each bring 1 component of the bowl!


Calories: 613kcal | Carbohydrates: 22g | Protein: 30g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 1100mg | Potassium: 903mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2326IU | Vitamin C: 15mg | Calcium: 370mg | Iron: 2mg