Honey Chipotle Chicken
This honey chipotle chicken is sweet, smoky, and just spicy enough, with a glossy skillet sauce that clings to every piece. Serve it with rice, tortillas, salad, or roasted vegetables for an easy weeknight main.
- Total time
- 43 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 25mCook 18mAmericanMain Course
Honey chipotle chicken is the kind of dinner that tastes like it took more effort than it did. The sauce is a simple mix of honey, canned chipotle peppers in adobo, lime juice, garlic, cumin, and olive oil.
Chipotle peppers are smoked jalapeños, and the adobo sauce they come packed in adds tangy heat. Honey balances that smoke and spice, then turns shiny and sticky as it cooks down in the skillet.
This recipe uses boneless, skinless chicken thighs because they stay juicy, even with high heat. If you prefer chicken breasts, there are notes below for making that swap without drying them out.
01What you'll need
Ingredients
9 items · 4 servings
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 1/4 cup honey
- 2 tablespoons finely chopped canned chipotle peppers in adobo, including some sauce, about 30 g
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 2 garlic cloves, finely grated or minced
- 1 teaspoon ground cumin
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
02How to make it
Step-by-step
1. Dry the chicken
Pat the chicken thighs dry with paper towels. This helps the chicken brown instead of steam. Place the chicken in a medium bowl or a zip-top bag.
2. Mix the marinade
In a small bowl, stir together the honey, chopped chipotle peppers and adobo, lime juice, olive oil, garlic, cumin, salt, and black pepper until smooth. The honey may take a minute to loosen, especially if it is thick.
3. Marinate briefly
Pour the marinade over the chicken and turn the pieces until coated. Let sit at room temperature for 15 minutes, or cover and refrigerate for up to 12 hours. If refrigerated, let the chicken stand at room temperature for 15 minutes before cooking so it cooks more evenly.
4. Heat the skillet
Set a large skillet over medium heat. When the pan is hot, lift the chicken from the marinade and let the extra drip back into the bowl. Do not throw away the marinade yet; it will be cooked into the sauce.
5. Sear the chicken
Add the chicken to the skillet in a single layer. Cook for 4 to 5 minutes, until the first side is browned. Turn the chicken and cook for 3 minutes more. Lower the heat if the honey starts to darken too quickly.
6. Simmer the sauce
Pour the remaining marinade into the skillet around the chicken. Bring it to a steady simmer, which means small bubbles are actively breaking the surface. Cook for 5 to 7 minutes, turning the chicken once or twice, until the sauce thickens and the chicken reaches 165°F in the thickest part.
7. Rest and serve
Transfer the chicken to a plate and spoon the glossy sauce over the top. Let it rest for 5 minutes before slicing. Resting gives the juices time to settle, so the chicken stays moist.
03From our kitchen
Cook's tips
- Make-ahead: Mix the marinade up to 3 days ahead and refrigerate it in a covered jar. You can also marinate the chicken up to 12 hours ahead.
- Storage: Refrigerate leftover chicken and sauce in an airtight container for up to 4 days. Reheat gently in a covered skillet over low heat, adding a splash of water if the sauce is too thick.
- Freezing: Freeze cooked chicken with the sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Chicken breast swap: Use 1 1/2 pounds boneless, skinless chicken breasts and pound them to an even 1/2-inch thickness. Cook just until they reach 165°F so they do not dry out.
- Make it milder: Use 1 tablespoon chipotle peppers in adobo instead of 2 tablespoons. Add an extra teaspoon of lime juice if you want more tang without more heat.
- Make it spicier: Add another tablespoon of chopped chipotle peppers or a pinch of cayenne. Taste the sauce after it simmers before adding more heat next time; chipotle spice builds as it cooks down.
Cook's note
Because the marinade touches raw chicken, it must be brought to a full simmer before serving. Do not use uncooked leftover marinade as a finishing sauce.
04Frequently asked
Questions & answers
Can I grill honey chipotle chicken instead of cooking it in a skillet?
Yes. Grill the marinated chicken over medium heat for about 5 to 6 minutes per side, or until it reaches 165°F. Simmer the leftover marinade in a small saucepan for several minutes, then brush it over the cooked chicken.
Is this recipe very spicy?
It has medium heat. Chipotle peppers are smoky and warm rather than sharp, but the spice level depends on the brand. For a milder version, start with 1 tablespoon chipotle in adobo.
Can I use chicken tenders?
Yes. Chicken tenders cook faster, usually 2 to 3 minutes per side plus a short simmer in the sauce. Check the internal temperature early so they stay tender.
What should I serve with honey chipotle chicken?
Rice, cilantro-lime quinoa, warm tortillas, black beans, roasted sweet potatoes, corn salad, or a simple green salad all work well. The sauce is bold, so plain sides are a good match.
Why is my sauce burning?
Honey can scorch over high heat. Keep the skillet at medium heat, lower it if the sauce gets very dark, and add a tablespoon of water if the glaze thickens before the chicken is fully cooked.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat15 g
- 19%
- Saturated Fat4 g
- 20%
- Cholesterol160 mg
- 53%
- Sodium647 mg
- 28%
- Total Carbohydrate19 g
- 7%
- Dietary Fiber0 g
- 0%
- Total Sugars18 g
- Protein34 g
- 68%
- Vitamin D0.2 mcg
- 1%
- Calcium24 mg
- 2%
- Iron1.8 mg
- 10%
- Potassium427 mg
- 9%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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