Chipotle Honey Chicken Thighs

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Course: baked chicken, main course - chicken

Cuisine: Tex-Mex

Keyword: Chipotle Honey Chicken, Sheet pan chicken dinner

Servings: servings

Calories: 485kcal

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

Get Recipe Ingredients

-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.

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.