Sweet, smoky, fragrant, and mouth-watering. That's the best way I can describe this recipe for Chipotle Honey Chicken.
*Disclaimer - This recipe was originally published in 2011. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
I've adapted (an asterisk * will denote my adaptations from the original recipe) from Melissa Clark's "In The Kitchen With A Good Appetite" (page 147). Oh, easy too. I forgot to mention easy... and quick.
I can only imagine how good this will be on the outdoor grill this summer when fussing over a hot stove in the kitchen is frowned upon. I can't wait!!!
CHIPOTLE HONEY CHICKEN WITH SWEET POTATOES {PRINT THIS RECIPE}
4 large sweet potatoes, peeled and cut into 1-inch pieces
2 large onions*, chopped into large chunks roughly the same size as the sweet potatoes
3 tablespoons olive oil
2 teaspoons smoked paprika* (divided)
2 teaspoons smoked cumin* (divided)
2 teaspoons ground cinnamon* (divided)
2 teaspoons ground coriander* (divided)
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 tablespoons honey
2 teaspoons cider vinegar
salt and pepper to taste
4 boneless, skinless chicken breasts
chopped cilantro for garnish
-Preheat the oven to 400 degrees.
-In a medium bowl, toss the sweet potatoes, onions, olive oil, half the smoked paprika, half the smoked cumin, half the cinnamon, and half the ground coriander, salt, and pepper.
-Spread the potato mixture on the bottom of a baking sheet* and roast in the oven for 30 minutes*.
-In a large zip lock bag*, add the chicken breast, chipotle chilies, honey, garlic, vinegar, salt and pepper, and the remaining smoked paprika, cumin, cinnamon, and coriander.
-Close the bag tightly and massage the chicken to evenly distribute all the ingredients over the meat. -Marinate in the fridge for 30 minutes while the sweet potatoes and onions roast in the oven.
You're going to love this. Not too spicy, not too sweet. Just right!!!
I hope you've enjoyed this recipe. I know we sure did.
The smell in the house alone as it cooked was well worth the price of admission. 🙂 I think we'll surely drive the neighbors crazy this summer as it roasts outside on the grill.
You've gotta love that!
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Until we eat again, I hope you have a delicious day!
Elle says
So simple-and yes, that'll be perfect for grilling season, too.
Paula says
Chipotle Honey Chicken! This dinner looks like it would require extra servings made just for the leftovers I know my husband would be looking in the fridge for lunch the next day!
Maranda says
This looks to die for!!!! I love sweet potatoes! And that chicken looks amazing! Thanks for sharing!
yummychunklet says
Yum! The marinade and the roasted veggies look absolutely delicious! There would be absolutely no leftovers in my house!