The reviews are in, and customers can’t get enough of Chipotle Honey Chicken. If you haven’t had the time to visit your local Chipotle Mexican Grill to try this limited-time menu item, don’t worry. You can make it at home with this spot-on copycat honey chipotle chicken recipe! The chunks of tender chicken thighs are infused with smoky, sweet flavor, thanks to chipotle in adobo sauce and wildflower honey. While it does have a mild kick, the tartness from citrus and red wine vinegar and the sweet honey help balance out the dish perfectly.
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Table of Contents
What makes this so good?
The reviews are in, and customers can’t get enough of Chipotle Honey Chicken. If you haven’t had the time to visit your local Chipotle Mexican Grill to try this limited-time menu item, don’t worry; you can make it at home with this spot-on copycat honey chipotle chicken recipe!
The chunks of tender chicken thighs are infused with a smoky, sweet flavor, thanks to chipotle in adobo sauce and wildflower honey. But is Chipotle Honey Chicken spicy? While it does have a mild kick, the tartness from the citrus and red wine vinegar and the sweet honey help to balance out the dish. Serve the chicken on top of a protein bowl, over rice, or stuffed in a burrito.
Ingredients and their roles
For this Honey Chipotle Chicken recipe, you’ll need:
- Chipotle peppers in adobo sauce – gives the dish a smoky, savory flavor.
- Garlic – adds aromatics and a slight sharpness to the taste.
- Dried oregano – lends a bit of an earthy, herbal vibe.
- Red wine vinegar – helps tenderize the chicken and gives the marinade some tang.
- Lime juice (freshly squeezed) – contributes fresh citrus flavors.
- Cumin – brings a distinctive flavor to the recipe.
- McCormick Chili powder – adds a mild heat and increases the complexity of the dish.
- Wildflower honey – lends a floral sweetness to the chicken and helps the marinade stick to the meat.
- Vegetable oil – helps to carry the seasonings and promotes even cooking.
- Salt – enhances the other ingredients.
- Ground black pepper – provides a mild warmth.
- Boneless skinless chicken thighs – have enough fat to prevent the meat from drying out, but it is bland enough to take on the taste of the marinade.
How to make Chipotle Honey Chicken
To marinate the chicken:
- Combine all the ingredients except for the chicken in a shallow, wide bowl. Whisk well to combine and set aside.
- Trim off any fat from the boneless, skinless chicken thighs, and add the chicken thighs to the marinade. Make sure there is enough marinade to cover the chicken, or you will need to flip the thighs a few times while marinating.
- Cover the bowl and chill for a minimum of two hours, but preferably overnight.
To finish the Honey Chipotle Chicken recipe:
- Preheat a grill or grill pan to a medium-high heat.
- Take the chicken out of the marinade and shake off the excess over the sink. Reserve the marinade for later.
- Sprinkle salt on both sides of the chicken, then grill for five to seven minutes on the first side.
- Flip the chicken and grill until the internal temperature reaches 165°F, five more minutes, depending on the thickness of the thighs.
- Allow the chicken thighs to rest for about five minutes, then chop into bite-sized pieces.
- Heat a large, heavy-bottomed skillet over medium-high heat and add chopped chicken.
- Add a few tablespoons of the marinade and cook for a minute or two longer until the marinade evaporates. This will give the chicken a charred flavor.
What to serve this with
Why not pair Chipotle Honey Chicken with one of the following copycat recipes from the chain’s menu?
Chipotle’s Guacamole. Whether you use it as a topping on a burrito or as a dip for tortilla chips, you can’t go wrong with a delicious guacamole. This copycat restaurant-quality guacamole from Chipotle balances the creaminess of perfectly ripe avocados with a splash of fresh citrus juice and the heat of jalapenos. The results are addictive.
Chipotle’s Original Margarita. You won’t find an alcoholic Margarita at most Chipotle Mexican Grill locations, but you can make them at home with this bang-on copycat recipe. Chipotle’s Original Margarita blows away the standard margarita by using both lime and lemon juice and swapping agave syrup for simple syrup. With no sour mix in sight, you get the freshest and most refreshing margarita you’ve ever tried.
Chipotle’s Corn Salsa. Even if you don’t usually get excited about corn, there is something special about the Corn Salsa served at Chipotle. It is made with sweet corn kernels, sharp red onion, spicy jalapenos, and roasted poblano peppers and then tossed in a citrus-forward dressing. Corn Salsa just makes everything taste so much better.
Storage & reheating instructions
Let the chicken cool to room temperature and transfer it to an airtight container. You can keep it in the fridge for up to three days.
You can reheat the chicken in a covered pan over medium heat for three to five minutes. Add a splash of water to prevent the chicken from drying out, and stir it a few times.
More Chipotle Mexican Grill copycat recipes
Check out more of my easy recipes for Mexican food and the best fast food copycat recipes on CopyKat!
Chipotle Honey Chicken Easy Copycat Recipe
Ingredients
- 3 tablespoons chipotle in adobo sauce
- 1 1/2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 6 tablespoons red wine vinegar
- 1 tablespoon lime juice
- 1/2 teaspoon cumin
- 2 teaspoons McCormick chili powder
- 2 tablespoons wildflower honey
- 2/3 cup vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds boneless skinless chicken thighs
Instructions
- To prepare the marinade, combine all the ingredients except for the chicken thighs in a medium bowl. Whisk thoroughly to emulsify.
- Place the chicken thighs in a large zipper bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best flavor.
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade, letting any excess drip off. Do not discard the marinade.
- Grill the chicken thighs for 5 to 7 minutes per side, or until fully cooked to an internal temperature of 165°F. Sprinkle the chicken thighs with a bit of salt on each side while grilling.
- Remove the chicken thighs from the grill and let them rest for 5 minutes. This will help retain their juices. Then, chop the chicken thighs into bite-sized pieces for tacos, burrito bowls, salads, or wraps.
- To add another layer of flavor, place the chopped chicken in a preheated skillet over medium-high heat. Add 2 to 3 tablespoons of the marinade and cook for about 2 minutes.
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