Chipotle Honey Chicken

And one of my favorite ways to use up those leftover Chipotle peppers is in this super easy Chipotle Honey Chicken method. I love quick pan-seared chicken as a simple dinner main, and this one is made with a simple honey-chipotle marinade, which turns into a light glaze once cooked.

The result is sweet-smoky-spicy chicken thighs with the most deliciously caramelized finish. So, if you find yourself with some extra canned chipotle peppers, you’ve got to try this chicken! All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

“Just an incredible method! I have made this at least once a week since I discovered it.

I typically grill the chicken instead of cooking in a skillet but I had done it both ways. My favorite way to serve is as chicken tacos with fresh corn tortillas, guac, salsa verde, and sour cream.

Sweet and Spicy Honey Chipotle Chicken

This recipe was actually born off the back of my Chipotle peach salsa, when I realized one can of peppers can go a long way.

I like to keep things simple, so I whipped up this super simple yet flavorful marinade using the canned chipotle peppers in adobo sauce, honey, lime juice, salt, garlic, and oil. This easy Chipotle honey chicken recipe has got all the elements: salt, fat, acid, heat…and a little sweetness to round it out. 😉

- You can in addition use this honey chipotle marinade on chicken breasts, but I’d prep them a little differently so they don’t dry out. I’d either filet them into thinner pieces or pound them to about ¾-inch thick so they cook through before the sugars in the marinade burn. That stated, thighs are way more forgiving thanks to their higher fat content, which keeps them juicy and tender (I’m definitely team #chickenthighs for this recipe!)

- I suggest marinating this chicken for a minimum of 30 minutes, but if you prep this in the morning or the night before, even better! Just make sure to flip the chicken a couple of times as it marinates to maximize contact with all the flavorful components, and refrigerate it as you marinate if marinating longer than one hour.

- Use a skillet large enough for all the chicken thighs! Otherwise, you’ll need to cook in batches or split the meat between two smaller skillets and cook them simultaneously on the stovetop.

- Your homemade Chipotle honey chicken is done when the thickest part reaches an internal temperature of 165°F. An instant-read thermometer makes it easy to check! - Want to make this recipe on the grill?

I’d follow the directions up to step 4, then cook on a preheated grill at 375°F for 6–7 minutes per side (like we do in our grilled honey lime chicken thighs method).

Honey Chipotle Chicken

- 3 chipotle peppers in adobo sauce (minced (about ¼ cup) $0.35*) - 1 lime (juiced, (2 Tbsp) $0.25)

- 1 garlic clove (minced, (½ Tbsp) $0.06) - 2 Tbsp cookery oil (divided, $0.08)

- 6 chicken thighs (boneless, skinless (850g) $6.19) - 2 green onions (sliced, $0.22)

- Gather and prepare all components. - Mince the chipotle peppers.

Combine the minced peppers in a bowl with the honey, lime juice, minced garlic, salt, and 1 Tbsp preparation oil. - Place the chicken thighs in a shallow dish and pour the marinade over top. Toss the chicken in the marinade until evenly coated.

- Marinate the chicken for a minimum of 30 minutes, up to one day. If marinating longer than one hour, refrigerate the chicken as it marinates.

- When ready to cook the chicken, heat a large skillet over medium. Once hot, add the remaining 1 Tbsp cookery oil and swirl to coat the surface of the skillet. - Add the marinated chicken to the skillet and cook on one side until the water released by the chicken evaporates, the marinade has reduced to a glaze, and the chicken has browned.

Flip the chicken over and cook on the second side until browned and cooked through.** - Top with sliced green onions and serve. See how we calculate method costs here.

How to Make Honey Chipotle Chicken Step-by-Step Photos

Gather all of your components.

Mince the peppers: Mince 3 chipotle peppers (you need about ¼ cup once minced). Make the marinade: Combine the minced chipotle peppers with 2 Tbsp honey, 2 Tbsp lime juice, 1 minced clove of garlic, 1 Tbsp preparation oil, and ½ tsp salt.

Marinate the chicken: Place 6 boneless, skinless chicken thighs in a shallow dish, then pour the honey chipotle marinade over top. Toss the chicken in the marinade until they’re evenly coated. Marinate the chicken for a minimum of 30 minutes, up to one day.

If marinating longer than one hour, make sure to cover and transfer the chicken to the refrigerator. Cook the chicken: Heat a large skillet over medium heat.

Once hot, add the remaining 1 Tbsp cooking oil and swirl to coat the surface. Add the chicken thighs and cook over medium heat until all of the water they release evaporates, the marinade has reduced to a glaze, and the chicken has browned on the bottom. Flip and monitor the color and temperature of the chicken: Flip the chicken thighs and cook until browned on the other side and cooked through.

Flip the chicken back and forth as needed to achieve an even level of browning on both sides. The internal temperature of the chicken should reach 165°F minimum on an instant thermometer once cooked.

Serve: Top your Chipotle honey chicken with sliced green onions, then serve.

Serving Suggestions

I served my honey chipotle chicken with my favorite bean salad, cowboy caviar, and some rice, but you’ve got lots of options here!

This chicken is AMAZING tucked into burritos or tacos, especially with guacamole and pico de gallo, for a take-out-style midweek meal. And since it does bring some spice, I also love pairing it with something fresh and cooling like avocado tomato salad, or even a creamy option like elote (street corn) pasta salad…which is also perfect for BBQs or potlucks!

Storage & Reheating

You can store leftover honey chipotle chicken in an airtight container in the fridge for up to 3-4 days.

When you’re ready to reheat, warm it gently on the stove or in the microwave until heated through. I’d consider slicing the chicken before reheating to heat it quicker and avoid the honey marinade from burning. You can as well freeze this recipe for up to 3 months, but let it thaw overnight in the fridge before reheating.

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- The reduced apple cider sauce gives our Chicken and Apples Skillet plenty of sweet and savory taste!