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Honey Chipotle Chicken Thighs
baby spinach and avocado salad

Active: 25 min Total: 40 min
The sauce that is served with these simmered chicken thighs is smoky, spicy and slightly sweet thanks to chipotle peppers. We've updated this recipe based on a favorite of our members that was first featured in April 2015.


Honey Chipotle Chicken Thighs:
  • Garlic - 1 clove , chopped
  • Chipotle peppers, canned - 1 to 2 , chopped
  • Tomatoes, diced (14 oz / 397 g) - 1 can
  • Adobo sauce - 1 Tbsp (usually found with canned chipotle peppers)
  • Tomato paste - 2 Tbsp
  • Honey - 1 Tbsp
  • Chicken thighs, bone-in & skin on - 4
  • Oil, cooking - 1 Tbsp
Baby Spinach and Avocado Salad:
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, olive - 2 Tbsp
  • Avocados - 1 , cubed
  • Tomatoes, medium - 1 , chopped
  • Spinach, baby - 8 oz
  • Pepitas / pumpkin seeds - 2 oz


  1. Make chipotle sauce - Chop garlic and chipotles (start with a small number of chipotle peppers; you can always add more during cooking). Combine garlic, chipotles, tomatoes (including liquid), adobo sauce, tomato paste and honey (portion for the chicken). (Can be done up to 5 days ahead)
  2. Chicken - Season chicken with some salt and pepper. (Can be done up to 2 days ahead)

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  1. Preheat oven to 425F / 218C degrees.
  2. Heat cooking oil over high heat in a large oven-safe skillet and add chicken skin side down. Cook until the skin is golden brown, approximately 2-3 minutes. Flip and cook the other side for 2-3 minutes. (Do this in batches if all of the chicken won't easily fit in the pan.) Turn off the burner and transfer chicken to a plate. Discard any cooking oil/grease from the skillet.
  3. Pour chipotle sauce into the skillet and top with chicken, skin-side up. Bake, uncovered, for 12 to 16 minutes until chicken is cooked through (chicken will feel firm and juices will run clear when pricked).
  4. While chicken cooks, whisk together mustard, honey (portion for the salad), vinegar and olive oil. Cube avocados and chop tomatoes and toss with dressing. Season with some salt and pepper.
  5. When chicken is finished, spoon avocados, tomatoes and dressing over spinach. Sprinkle pepitas on top.
  6. Serve chicken and sauce with salad on the side. Enjoy!



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