Copycat Chipotle Honey Chicken Recipe
Prep Time:
2 hours, 10 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 3 chipotle peppers in adobo sauce
  • ¼ cup honey
  • 4 garlic cloves, minced
  • 1 teaspoon chili powder, or more to taste
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 2 tablespoons rice vinegar
  • 5 tablespoons grapeseed oil, divided
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs
Directions
  1. Blend the chipotle peppers in adobo sauce, honey, garlic, chili powder, oregano, cumin, rice vinegar, 3 tablespoons oil, salt and pepper until smooth.
  2. Place the chicken thighs in a glass container or heavy-duty zip bag, and pour ¾ of the marinade over the chicken, ensuring full coverage.
  3. Set aside the remaining marinade.
  4. Seal the chicken and refrigerate for a minimum of 2 hours, removing the chicken from the refrigerator 30 minutes before cooking.
  5. Remove the chicken from the marinade, letting excess drip off.
  6. Transfer the reserved marinade to a small saucepan.
  7. Dilute the marinade with a few teaspoons of water and stir until it coats the bottom of the saucepan.
  8. Bring to a boil, then reduce heat and simmer for 5 minutes to create the glaze.
  9. Heat cast iron skillet over medium-high.
  10. Preheat a cast-iron pan with the remaining grapeseed oil to medium heat.
  11. Sear the chicken on the cast-iron pan for 5-7 minutes per side, until its internal temperature reaches 175 F.
  12. Brush the chicken with the reduced glaze on both sides during cooking.
  13. Rest the chicken 5 minutes before slicing against the grain.
  14. Serve with preferred accompaniments for tacos, bowls, or burritos.