This honey chipotle chicken recipe is seared in the skillet, then baked in the oven to finish for a crispy yet juicy sweet heat chicken.
If plain chicken has ever felt like a chore to eat, this Honey Chipotle Chicken Recipe will change your mind. 🍯🌶️ As a dietitian and mom of 3 maintaining a 55lbs weight loss, I’m always looking for simple ways to breathe life into everyday proteins, and this sweet-heat combo does exactly that. The smoky chipotle peppers pack bold flavor while a touch of honey balances it out—so instead of bland and boring, you get juicy, vibrant, sweet and spicy chicken that’s anything but ordinary.
This isn’t just my opinion either—my Honey Chipotle Sauce has been one of the most popular recipes on Hungry Hobby for years, consistently topping the charts with rave reviews from readers who love how versatile, bold, and simple it is. Made with just six wholesome ingredients, it’s strong enough to hold its own on chicken, salmon, or wings without ever tasting watered down.
And yes—even Mr. Hungry, who usually avoids anything spicy, went back for seconds. That’s how you know it’s good.
How to Make Honey Chipotle Chicken
I LOVE making chicken in a cast-iron pan. I first fell in love with this method when making my chimichurri chicken. You start by searing your chicken in oil to get a nice caramelized layer. Then you flip your chicken, add the sauce, and place it in the oven. The oven does the rest of the work for you by searing the side facing down while caramelizing the top. You can finish it off in the broiler for the ultimate perfectly seared outside and juicy inside.
Swaps & Substitutions
You can find a complete list of swaps and substitution ideas (including how to dial down the heat.)
- Chicken - Feel free to use bone-in or bone-out chicken thighs. The weight will change, so while 2lbs of boneless skinless chicken thighs may be what fits in the cast iron skillet, it would be more like 3lbs of bone-in. And yes, you can use chicken breasts. However, the cooking time will likely significantly increase depending on the thickness of your cuts.
- Avocado oil - Avocado oil is my preferred high heat cooking oil. However, you could also use olive oil, canola oil or your preferred high heat cooking oil.
- Chipotle peppers in adobo – These are what give the sauce its signature smoky heat, and they’re non-negotiable for this recipe. You’ll find them canned at almost any major retailer. If you want to dial back the spice, simply use fewer peppers (and less adobo sauce). Just keep in mind that the less you use, the smaller the total yield will be. You don’t need to adjust the other ingredients, though you may want to use a smaller food processor or blender to help the sauce come together.
- Honey – Any liquid sweetener will work here, like maple syrup or agave. Keep in mind maple will add a deeper, more earthy sweetness, while agave is more neutral.
- Coconut aminos / Soy sauce – Coconut aminos give a slightly sweeter, lower-sodium option, but you can sub soy sauce (regular or low-sodium) or even tamari if you need it gluten-free.
- Garlic powder – Swap with onion powder if that’s all you have, or use 1–2 fresh garlic cloves for a punchier flavor.
- Apple cider vinegar – White wine vinegar, rice vinegar, or lime juice will also work. Each adds a slightly different tang, but all help balance the sweet + smoky flavors.
- Coconut sugar (optional) – You only need this if you want to tone down the heat or add more sweetness. Brown sugar or even a bit more honey are easy swaps.
Storage Tips for Honey Chipotle Chicken
Store cooked chicken leftovers in an airtight container in the refrigerator for 3-5 days. Freeze chicken in a freezer-safe container for up to 3 months. Defrost in the microwave or under refrigeration and reheat to 165F.
You may consider trying my easy chipotle chicken marinade if you want to freeze something prepared but not cooked.
Serving Suggestions
- Over Rice or Quinoa – Our go to is to let the sauce soak into fluffy brown rice, jasmine rice, or quinoa for a simple, hearty base.
- With Roasted Veggies – Pair with roasted sweet potatoes, zucchini, bell peppers, or broccoli for a colorful, nutrient-dense plate.
- As Tacos or Lettuce Wraps – We make tacos out of this recipe so much with cilantro lime slaw, that I actually created a whole new honey chipotle tacos with cilantro lime slaw recipe post. But essentially, you shred the chicken and serve in corn tortillas (or butter lettuce leaves for a lighter option) with avocado, cabbage slaw, and a squeeze of lime.
- Make a Bowl (Salads, Grain bowls, or low carb bowls)– Slice and layer over mixed greens, black beans, corn salsa, avocado, and a drizzle of extra sauce for a southwest-inspired salad. Build a power bowl with chicken, farro or brown rice, roasted veggies, and a dollop of Greek yogurt or guac to balance the heat. A low-carb option that still catches all the sweet heat from the sauce.
Tag me if you make this! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD.
Honey Chipotle Chicken
Equipment
Ingredients
½ Batch Honey Chipotle Sauce
- ½ can chipotle peppers in adobo sauce
- ¼ cup honey
- 2 tablespoons coconut aminos or soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon apple cider vinegar
- 1 tbsp coconut sugar optional - if too hot or not sweet enough
Chicken
- 1.5-2 lbs boneless, skinless chicken thighs
- 1-2 tablespoon avocado oil
Instructions
- Make the honey-chipotle sauce first. The recipe ingredients are for a half batch. Double it for a whole batch and save some for later. Place all ingredients in a food processor or blender and blend until smooth.½ can chipotle peppers in adobo sauce, ¼ cup honey, 2 tablespoons coconut aminos, ½ teaspoon garlic powder, ½ teaspoon apple cider vinegar, 1 tablespoon coconut sugar
- Preheat the oven to 400F. Add oil to a cast iron or an oven-safe skillet on medium high-heat.1.5-2 lbs boneless, skinless chicken thighs, 1-2 tablespoon avocado oil
- Add the chicken to the skillet and sear on one side until golden brown.
- Flip each piece of chicken over and pour the sauce over the top using a brush or spoon to cover each piece of chicken fully.
- Place the skillet in the oven for 20 minutes or until it reaches 165F. Flip the chicken over again and broil for 3-5 minutes.
Video
Nutrition
Tanvir Ahmed says
Kelli Shallal,
Those delicious pictures make this recipe tutorial more attractive. And you explain this recipe step by step. Thanks for that.