Chipotle Honey Chicken
🔥 Chipotle Honey Chicken
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: ~40 minutes
A bold, smoky-sweet chicken dish made with chipotle peppers and honey—perfect for grilling, pan-searing, baking, or tossing into tacos and bowls.
🥘 Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 2–3 tbsp honey (adjust for sweetness)
- 2 tbsp adobo sauce (from canned chipotle peppers)
- 1–2 chipotle peppers, finely chopped (adjust for heat)
- 2 tbsp olive oil (plus more for cooking)
- 3 cloves garlic, minced
- 1 tbsp apple cider vinegar or lime juice
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Salt and pepper, to taste
- Optional Garnish: Fresh chopped cilantro, lime wedges
🔪 Instructions
1. Marinate the Chicken
In a bowl, whisk together:
- Honey
- Adobo sauce
- Chopped chipotle peppers
- Garlic
- Vinegar or lime juice
- Smoked paprika
- Cumin
- Salt & pepper
Add the chicken and toss to coat.
Let marinate at least 30 minutes, or up to 8 hours in the fridge.
2. Cook the Chicken
Pan-Sear (Stovetop Method):
- Heat 1–2 tbsp oil in a skillet over medium-high heat.
- Add chicken in a single layer.
- Cook 5–7 minutes per side, or until golden and internal temp is 165°F (74°C).
Grill Option:
- Preheat grill to medium-high.
- Oil grates and grill chicken for 5–6 minutes per side.
- Baste with reserved marinade in final 2 minutes for extra glaze.
Oven Option:
- Preheat oven to 400°F (200°C).
- Bake marinated chicken for 22–25 min (breasts) or 30–35 min (thighs).
- Broil final 2–3 minutes for caramelized finish.
Air Fryer Option:
- Preheat to 380°F (193°C).
- Cook chicken for 12–15 minutes, flipping once.
3. Glaze & Finish
- Pour any leftover marinade into the pan after cooking.
- Simmer 2–3 minutes until thick and sticky.
- Spoon over chicken to coat.
4. Serve
Garnish with cilantro and lime wedges.
Pair with:
- Cilantro-lime rice
- Roasted sweet potatoes
- Tacos or wraps
- Grain bowls with veggies and avocado
💡 Tips & Variations
- Less spicy: Use just adobo sauce, skip whole peppers.
- Meal prep: Stores well in fridge up to 4 days. Great cold in salads or wraps.
- Caramelization tip: For grilling/pan, baste twice—during cooking and at the end.
- Slow cooker option: Add ¼ cup broth, cook 6–7 hours on low, then shred.
- Add-ons: Toss on skewers with bell peppers/onions, or top with chipotle crema.