Description
This Chipotle Honey Chicken is a bold and flavor-packed dish that balances smoky heat with sticky sweetness. Marinated in a zesty blend of chipotle peppers, lime, and honey, the chicken cooks down until the sauce transforms into an irresistible, caramelized glaze. Juicy, tender, and just the right amount of spicy, this skillet chicken is perfect for taco nights, rice bowls, or a simple weeknight main.
Ingredients
The Marinade
- 3 chipotle peppers in adobo sauce, minced (about 1/4 cup)
- 2 tablespoons honey
- 2 tablespoons fresh lime juice (approx. 1 lime)
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1 tablespoon cooking oil
The Chicken & Garnish
- 6 boneless, skinless chicken thighs (approx. 1.8 lbs / 850g)
- 1 tablespoon cooking oil (for the pan)
- 2 green onions, sliced (for garnish)
Instructions
Prep the Marinade
In a small bowl, combine the minced chipotle peppers, honey, lime juice, minced garlic, salt, and 1 tablespoon of the cooking oil. Whisk until well combined.
Marinate
Place the chicken thighs in a shallow dish or zip-top bag. Pour the marinade over the chicken and toss well to coat every piece. Let it marinate for a minimum of 30 minutes (or up to 24 hours in the fridge).
Heat the Pan
Heat a large skillet over medium heat. Once hot, add the remaining 1 tablespoon of cooking oil and swirl to coat.
Cook
Add the chicken thighs to the skillet. Cook on the first side. Note: The chicken will initially release water. Continue cooking until this liquid evaporates and the marinade reduces down to a sticky glaze and the chicken begins to brown and char (about 6–8 minutes).
Flip and Finish
Flip the chicken over and cook on the second side until browned and cooked through (internal temperature of 165°F), about 5–7 minutes more.
Serve
Remove from heat, garnish with sliced green onions, and serve immediately.
Notes
The Glaze Magic: Don’t rush the first side of cooking! You need the liquid from the marinade and chicken to cook off so the sugars in the honey and peppers can start to caramelize. If you flip too early, you’ll steam the meat instead of searing it.
Leftover Chipotles: You will likely have peppers left in the can. Freeze them individually on a piece of parchment paper or in an ice cube tray for easy addition to future chilies or salsas.
Pan Crowding: If your skillet isn’t large enough to hold all 6 thighs without overlapping, cook them in two batches. Crowding causes steaming and prevents that delicious sticky char.
Spice Control: This dish has medium heat. To reduce the spice, scrape the seeds out of the peppers before mincing. For more heat, add an extra pepper or a spoonful of the adobo sauce from the can.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet / Stovetop
- Cuisine: Mexican-Fusion
Nutrition
- Serving Size: 1 Chicken Thigh
- Calories: 260
- Sugar: 6g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 115mg
Keywords: chipotle honey chicken, spicy chicken thighs, skillet chicken recipes, easy mexican chicken, glazed chicken, taco night recipes, chipotle lime marinade