Sticky Chipotle Honey Chicken Thighs
San Diegans love anything involving honey and spice. And having been born and raised in San Diego, I have to say, I’m right there with them. Which is why I have such an affinity for these chipotle honey chicken thighs. Trust me when I say this is not your average chicken dinner—it’s better! Chicken thighs are first seasoned with a blend of smoky Mexican spices, then pan seared until golden, tossed in a rich chipotle honey sauce and garnished with fresh cilantro. This Cal-Mex dish is sticky sweet with a touch of heat and has an addicting caramelized finish. Plus, it’s all made in one pan and ready in less than 30 minutes.
Yields4 servings
Cooking Time20 min
Ingredients
- Chipotle Honey Sauce
- 1/2 cup (120 ml) honey
- 2 tablespoons (30 ml) sauce from a can of chipotle peppers in adobo
- 2 chipotle peppers, deseeded & chopped (from the same can)
- 4 cloves garlic, minced
- 2 tablespoons (30 ml) lime juice
Chicken Thighs- 1 tablespoon (14 g) brown sugar or coconut sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 2 pounds (907 g) boneless skinless chicken thighs (about 6 chicken thighs)
- 1 tablespoon (15 ml) olive oil
- Chopped cilantro, for garnish
INSTRUCTIONS
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To make the chipotle honey sauce, whisk the honey, chipotle sauce, chopped chipotle peppers, garlic and lime juice together in a bowl. Set it aside once it’s done.
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For the chicken thighs, in a small bowl, mix the brown sugar, smoked paprika, salt, garlic powder and cumin together. Pat the chicken thighs with a paper towel and add them to a large bowl with the spice mixture. Toss until the chicken is fully coated.
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Heat the olive oil in a large sauté pan over medium-high heat. Once it’s hot, add the chicken thighs and cook them for 3 to 4 minutes. Then flip them and cook for an additional 3 to 4 minutes, or until the chicken is browned and cooked through, reaching an internal temperature of 165°F (74°C). Transfer the chicken to a plate and cover it to keep warm.
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Turn the burner down to medium heat and add the chipotle honey sauce to the same pan the chicken was in. Let the sauce simmer for 3 to 5 minutes, whisking occasionally until it’s slightly thickened. Add the chicken thighs back to the pan and turn them a few times in the sauce until they are fully coated.
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Serve the chicken hot with the chipotle honey sauce from the pan spooned over each chicken thigh, and garnish it with chopped cilantro.
◊ Caitlin’s Flavor Tip! ◊
Leave the seeds in your chipotle peppers if you like it hot.
Credit:
Reprinted with permission from Fast and Fresh Cal-Mex Cooking by Caitlin Prettyman. Page Street Publishing Co. 2024. Photo credit: Caitlin Prettyman.
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