Honey Chipotle Chicken

This sweet and spicy Honey Chipotle Chicken is so versatile. Not only can you cook it in multiple ways, but it can be paired with so many great options to make a delicious meal. You’ll be adding it to your meal rotation for sure. This recipe includes directions for cooking it in the air fryer, oven, BBQ, slow cooker, or instant pot!

Using chicken thighs ensures that this chicken will be moist and delicious. The sweet and smoky flavors are a delicious pairing, and you’ll be glad this one is in your freezer, ready to go.

You can stack your freezer with many delicious recipes, just like this one, using our Freezer Meals 101 Club. Inside the club, you’ll find hundreds of recipes that you can use to build meal plans and shopping lists. Print your labels out and have your freezer full and ready to go for the week or month! Plus, join us for monthly LIVE cooking classes.

Honey Chipotle Chicken Recipe

Ingredients

• 10 chicken thighs, boneless, skinless
• 1/3 cup vegetable oil
• 1/4 cup honey
• 7 oz. chipotle peppers in adobo sauce
• 1 tsp. chili powder
• 1 tsp. paprika
• 1 tsp. cumin
• 1 tsp. oregano
• 5 cloves of garlic peeled
• 1 bunch cilantro

Assembly instructions:

1. Place the thighs in a large freezer bag.
2. Blend the other ingredients in a blender or with an immersion blender.
3. Pour over the chicken.
4. Squish to combine it, remove excess air, seal, and freeze.

Cooking instructions:

1. Thaw.
2. Slow cooker: Add chicken and marinade. Low 3-4 hours.
3. Instant Pot: Add chicken, marinade, and 1/2 cup water or orange juice. High pressure for 15 minutes. Natural release.
4. Oven: 400° on parchment-paper-lined cookie sheet for 20-25 minutes.
5. BBQ: Remove from marinade. Grill 5-6 minutes per side until internal temp is 165°
6. Air Fryer: 375°. Spray basket. Add chicken, leaving space in between pieces. Cook 10 minutes, flip, cook 10 more minutes until internal temperature reaches 165° when checked with a meat thermometer.

How to Serve Honey Chipotle Chicken

You can serve these with cilantro-lime rice, Mexican rice, or quinoa to soak up the flavorful sauce.

Shred the chicken after cooking it and serve it as filling for tacos, topped with avocado, cotija cheese, and a squeeze of lime.

Serve over cooked noodles and pair with roasted sweet potatoes, bell peppers, or corn for a balanced meal.

Slice the chicken and add it to a fresh salad with lettuce, black beans, corn, and a creamy dressing.

Or just top with fresh chopped cilantro, some fresh lime juice, and extra honey for a perfect sweet-spicy balance.

For more recipes like this one, check out our Ground Chicken Stroganoff and Lemon Garlic Chicken Dump Recipe.

Print

Honey Chipotle Chicken

Prep Time

10 mins

Cook Time

25 mins

 

Course: Main Course

Servings: 4

Calories: 605 kcal

Ingredients

• 10 chicken thighs boneless, skinless
• 1/3 cup vegetable oil
• 1/4 cup honey
• 7 oz. chipotle peppers in adobo sauce
• 1 tsp. chili powder
• 1 tsp. paprika
• 1 tsp. cumin
• 1 tsp. oregano
• 5 clove garlic peeled
• 1 bunch cilantro

Instructions

Assembly instructions:

1. Place thighs in a large freezer bag.
2. Blend the other ingredients in a blender or with an immersion blender.
3. Pour over the chicken.
4. Squish to combine it, remove excess air, seal, and freeze.

Cooking instructions:

1. Thaw.

Slow cooker

1. Add chicken and marinade. Low 3-4 hours.

Instant Pot

1. Add chicken, marinade, and 1/2 cup water or orange juice.
2. High pressure for 15 minutes. Natural release.

Oven

1. 400° on parchment paper lined cookie sheet for 20-25 minutes.

BBQ

1. Remove from marinade.
2. Grill 5-6 minutes per side until internal temp is 165°

Air Fryer

1. 375°. Spray basket.
2. Add chicken, leaving space in between pieces.
3. Cook 10 minutes, flip, cook 10 more minutes until internal temperature reaches 165° when checked with a meat thermometer.