Chipotle Honey Chicken Recipe

Chipotle Honey Chicken pairs boneless, skinless chicken thighs with chipotle peppers in adobo, honey, lime juice, garlic, salt, and cooking oil. Optional sliced green onions are the only garnish identified by the verified recipe card.

About This Recipe

Chipotle peppers in adobo provide the smoky heat. Honey balances it, lime juice brightens the mixture, and garlic and salt season the chicken. The recipe uses boneless, skinless chicken thighs rather than breast meat, drumsticks, or skin-on pieces.

Preparation Guidance

Combine the verified sauce ingredients, coat the chicken thighs, and cook them according to the recipe card. Rest and slice only as directed, then add optional sliced green onions if desired.

Tips for Best Results

• Use boneless, skinless chicken thighs.
• Keep the sauce to chipotle in adobo, honey, lime, garlic, salt, and cooking oil.
• Do not add vinegar, butter, maple syrup, or leafy-herb garnish.

Frequently Asked Questions

What cut of chicken is used?

The verified recipe uses boneless, skinless chicken thighs.

What makes the sauce sweet?

Honey is the verified sweetener.

Is a garnish included?

Sliced green onions are optional on the recipe card.

Recipe Card

Chipotle Honey Chicken Recipe

Sweet honey, smoky chipotle, garlic, and lime make a bold chicken marinade suitable for grilling, skillet cooking, baking, or slow cooking.

Print Recipe Pin Recipe

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 3 chipotle peppers in adobo sauce
• 2 tablespoons honey
• 2 tablespoons lime juice
• 1 clove garlic minced
• 1/2 teaspoon salt
• 2 tablespoons cooking oil divided
• 6 boneless skinless chicken thighs
• 2 sliced green onions optional

Method

 

1. Finely chop the chipotle peppers and combine them with honey, lime juice, garlic, salt, and 1 tablespoon oil.
2. Before adding raw chicken, reserve a few spoonfuls of clean marinade in a separate container.
3. Coat the chicken with the remaining marinade and refrigerate for at least 30 minutes or overnight.
4. Cook using a grill, skillet, oven, or slow cooker until the thickest part reaches 165°F.
5. Brush only with the clean reserved marinade. Rest before slicing and garnish with green onions if desired.

Notes

Never reuse marinade that contacted raw chicken unless it is brought to a full boil.
Serve with rice, beans, tacos, wraps, or bowls.
Refrigerate leftovers promptly and use within 4 days.

Browse all verified recipes