Chipotle Honey Chicken Thighs

Sweet, smoky, fragrant, and mouth-watering.  That's how I can best describe this recipe for Chipotle Honey Chicken Thighs.

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*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.

Visual step-by-step photos

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!

Additional recipes featuring chicken thighs:

Baked Chicken Thighs with Everything-Seasoning is a super simple and quick cooking meal. This delicious dish is also economical, tender, and oh so flavorful!

Hawaiian Pineapple Chicken Thighs are a moist and flavorful family favorite that comes together in a snap with the help of the slow cooker.

Making baked Teriyaki Glazed Chicken Thighs is as easy as one, two, three! You'll love the beautiful mahogany color of this easy Asian-inspired chicken, not to mention its irresistible sweet and savory flavor!

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Chipotle Honey Chicken Thighs

Renee Goerger

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Course baked chicken, main course - chicken

Cuisine Tex-Mex

Servings 4 servings

Calories 485 kcal

Ingredients

  

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• ▢ 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 each (canned or jarred) chipotle chilis in adobo sauce minced
• ▢ 3 garlic cloves minced
• ▢ 2 tablespoons honey
• ▢ 2 teaspoons cider vinegar
• ▢ salt and pepper to taste
• ▢ 4 6 ounce chicken breast boneless and skinless
• ▢ 2 tablespoons chopped cilantro for garnish optional

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Instructions

 

• -Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius)
• -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 distribute the ingredients evenly over the meat.  
• -Marinate at room temperature for 30 minutes while the sweet potatoes and onions roast in the oven.
• -After 30 minutes, place the marinated chicken breast on top of the sweet potatoes and onions and continue roasting until the chicken is cooked through (about 25-30 minutes) until the chicken reaches an internal temperature of 165 degrees Fahrenheit on an instant read thermometer.
• -Garnish with cilantro, if desired, and serve.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

May be frozen after cooking. Cool completely and freeze in an airtight freezer container or freezer bag for up to 2 months.

Nutrition

Serving: 1servingCalories: 485kcalCarbohydrates: 92gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 205mgPotassium: 1410mgFiber: 13gSugar: 31gVitamin A: 48749IUVitamin C: 17mgCalcium: 162mgIron: 4mg

Until we eat again, I hope you have a delicious day!