Sweet, smoky, and slightly spicy, these Honey Chipotle Grilled Chicken Thighs are juicy, flavorful, and easy to make. A great meal prep option and perfect for adding to burrito bowls, tacos, wraps, or salads!
About This Recipe
These Honey Chipotle Grilled Chicken Thighs are sweet, smoky, slightly spicy, and packed with bold flavor in every bite! Tender boneless chicken thighs are marinated in a simple blend of honey, chipotle peppers, garlic, and warm spices before being grilled to juicy perfection.
Whether you’re firing up the grill for a weeknight dinner, meal prep, summer cookout, or backyard barbecue, this easy chicken recipe is guaranteed to be a crowd favorite.
We love adding this grilled honey chipotle chicken to burrito bowls, tacos, wraps, or salads! It’s seriously so versatile, and you’ll have it on repeat all grilling season long!
For more delicious chicken thighs recipes, try my Herb Marinated Chicken Thighs, Stacked Mexican Chicken Thighs, BBQ Soy Ginger Chicken Thighs, or Loaf Pan Chicken Shawarma.
Ingredients and Substitutions
- Chicken thighs: My boneless thighs were labeled just 4.5 fat for 4 oz. Just make sure to give them a good trim of any excess fat before adding to the marinade. Chicken thighs stay incredibly juicy on the grill and soak up all of the sweet and smoky flavors.
- White onion: Helps to add depth to the marinade. I love to buy the pre-chopped onions for convenience!
- Apple cider vinegar: Provides a tangy acidity that helps tenderize the chicken and balances the sweetness of the honey and richness of the thighs.
- Garlic: The frozen garlic cubes are my favorite for taste and convenience, but you can also use fresh minced garlic.
- Honey: Adds the perfect amount of sweetness to balance out the acidity and smokiness of the other ingredients.
- Chipotle peppers: A combination of chipotle peppers and adobo sauce brings smoky heat, rich flavor, and a little spice to the marinade. Adjust the amount based on your preferred heat level.
- Seasonings: Chili powder, cumin, and salt.
Dietary Adaptations
GF/DF: Naturally!
How To Make
- Trim thighs of any excess fat, but don’t mutilate them; a little is fine!
- Combine remaining ingredients in a blender or mini food processor to make the marinade. Pour over the chicken, cover, and refrigerate for 2-12 hours if you have the time.
- When ready to cook, take your chicken out of the fridge and let it come to room temp for at least 15 minutes. I like to add a fresh pinch of kosher salt right before cooking. Preheat a grill, grill pan, or heavy-bottomed skillet to medium-high heat. Mist with a little oil, let it heat, and then add chicken and cook for 4 to 5 minutes on the first side. Cover if using a grill. Flip and cook the other side for 4 to 6 minutes more, or until the chicken is cooked through (165°F.)
- We love these chopped up and used in burrito bowls, tacos, wraps, or salads!
Serving Suggestions:
These Honey Chipotle Chicken Thighs make the easiest, most delicious protein for any of your favorite meals! Chop it up and serve with tacos, salads, burrito bowls, etc. Here are a few of my favorite macro-friendly ways to enjoy these chicken thighs:
- Pineapple Radish Salsa
- Mexican Chopped Kale Salad
- Easy Cilantro Lime Slaw
- Spicy Mango Slaw
- Fresh and Easy Corn Salsa
- Mexican Street Corn Salsa
- Cauliflower Rice Bowl with Mango, Grilled Chicken, and Light Chimichurri
- Light Mexican Caesar Salad
For More Delicious Chicken Recipes
- Herb Marinated Chicken Thighs
- Balsamic, Dijon, and Garlic Marinated Chicken Tenders
- Stacked Mexican Chicken Thighs
- Baked Yogurt and Herb Chicken Breasts
- Loaf Pan Chicken Shawarma
- Air Fried Yogurt Marinated Chicken
- Baked Breaded Chicken
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Honey Chipotle Chicken Thighs
Ingredients
- 3.5 lb boneless skinless chicken thighs trimmed of excess fat (1568g)
- 1½ cups white onion chopped (160g)
- 4 frozen cubes of garlic or minced cloves
- 2 Tbsp. apple cider vinegar 30g
- 1½ Tbsp. honey 30g
- 1 Tbsp. chili powder
- 1 Tbsp. chipotle peppers and adobo sauce a combo
- 1/2 Tbsp. cumin
- 1 Tbsp. kosher salt
Instructions
- Trim thighs of any excess fat, but don’t mutilate them, a little is fine!
- Combine remaining ingredients in a blender or mini food processor to make the marinade. Pour over the chicken, cover and refrigerate for 2-12 hours if you have the time.
- When ready to cook, take your chicken out of the fridge and let it come to room temp for at least 15 minutes. I like to add a fresh pinch of kosher salt right before cooking. Preheat a grill, grill pan, or heavy-bottomed skillet to medium-high heat. Mist with a little oil, let it heat, and then add chicken and cook for 4 to 5 minutes on the first side. Cover if using a grill. Flip and cook the other side for 4 to 6 minutes more, or until the chicken is cooked through (165°F.)
- We love these chopped up and used in burrito bowls, tacos, wraps, or salads!
Notes
Nutrition
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