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Honey Chipotle Chicken Thighs
baby spinach and avocado salad

Active: 25 minTotal: 40 min
20150406 chipotle chicken thighs nm 001.jpg?ixlib=rails 2.1

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.

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  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)

Make

  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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Reviews

This meal has 38 reviews

Too spicy for my toddlers, but I liked it. I only used one chipotle pepper, and it had enough kick for me.

By: Jane
Posted: Sep 29, 2017
Diet: Original

Really like a Chipotle burrito bowl, which is important, since we're abroad and can't get those! Couldn't get canned chipotles, so used extra bell pepper, plus habanero sauce, oregano, extra garlic, and dried red pepper.

By: Katharine
Posted: Sep 14, 2017
Diet: Vegetarian

I try to like chicken thighs, but we just can't seem to get along. I will try again with chicken breasts. Otherwise flavors were good!

By: Leah
Posted: Sep 10, 2017
Diet: Original

Made it too spicy for us.

By: Heidi
Posted: Sep 01, 2017
Diet: Original

Bill's favorite

By: Megan
Posted: Aug 26, 2017
Diet: Original

My fault. Too many peppers made this a fireball but I liked it still.

By: Rob
Posted: Aug 24, 2017
Diet: Original