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A silver fork scoops up shredded chipotle honey chicken on a small silver baking sheet a top a light blue textured surface. The shredded chicken is garnished with fresh chopped cilantro. A halved lime slice rests on the chicken and a few springs of fresh cilantro rest on the surface in the foreground.

Easy Honey Chipotle Chicken Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews
  • Author: Jess Larson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: serves 4
  • Category: Main Dishes, Tacos, Burritos & Enchiladas Recipes
  • Method: Stovetop, Skillet Recipes
  • Cuisine: Mexican & Tex-Mex

Description

A weeknight dinner fave: Easy Honey Chipotle Chicken! Chicken thighs are dusted with a quick homemade taco seasoning and they simmer away in a simple honey chipotle sauce made with beer for extra flavor. The chicken becomes fall-apart tender, soaks up so much sweet, spicy, and rich flavor, and is perfect for tacos or rice bowls with all of your favorite fixings.

Slow Cooker and Instant Pot directions provided in the Recipe Notes, below.

Ingredients

Scale
  • 2 tablespoons avocado oil or neutral high smoke point oil of choice
  • 1 ½ pounds boneless, skinless chicken thighs or breasts (if using breasts, pound to even thickness or butterfly into 2 (two) 1-inch pieces)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • 2 chipotle peppers (from a can, packed in adobo sauce), finely chopped
  • 1 tablespoon adobo sauce (from a can of chipotle peppers)
  • ¼ cup honey
  • ½ cup light beer of choice (such as Modelo Especial)
  • 1 lime, juiced
  • optional: cornstarch slurry (1 teaspoon cornstarch whisked into ¼ cup water)
  • kosher salt and ground black pepper, to season

Instructions

  1. Brown the chicken: Preheat the oven to 375°F. Add the oil to a medium oven-safe skillet over medium heat. While it heats, season the chicken with chili powder, cumin, smoked paprika, onion powder, 1½ teaspoons kosher salt, and ground black pepper. Once the oil is hot and shimmering, add the chicken. Cook 2-3 minutes per side, until nicely browned. (The chicken won’t be fully cooked yet—totally fine!)
    Six chicken thighs seasoned with taco seasoning brown in a large skillet. The skillet rests on a light blue textured surface. The skillet handle has a white and blue linen napkin tied around it.
  2. Mix the chipotle honey sauce: Meanwhile, whisk together the chipotle peppers, adobo sauce, honey, and beer in a small bowl or jar. Set aside.A white ceramic bowl filled with an easy honey chipotle sauce sits atop a light blue texture surface. A small whisk rests inside the bowl.
  3. Roast the chicken: Remove the skillet from the heat. Pour the chipotle honey sauce over the chicken, turning to coat. Transfer to the oven and roast for 15-20 minutes, or until an instant-read thermometer reads 165°F in the thickest part of the chicken. Let cool slightly.Six pieces of browned chicken thighs rest in a large skillet covered with honey chipotle sauce. The skillet rests on a light blue textured surface. The skillet handle has a white and blue linen napkin tied around it & a pair of tongs is picking up one of the pieces of chicken.
  4. Shred the honey chipotle chicken: Once cool enough to handle, shred the chicken into bite-sized pieces using two forks—or pop it into a stand mixer with the paddle attachment (my favorite trick!). Return the shredded chicken to the skillet. Squeeze in the lime juice and toss to combine. If the sauce needs thickening, stir in a quick cornstarch slurry.A skillet filled with shredded chipotle honey chicken rests a top a light blue textured surface. Two silver forks rest in the skillet that have been used to shred the chicken. Two lime halves & a wooden citrus reamer rest alongside the skillet. The handle of the skillet is wrapped with a blue and white striped linen napkin.
  5. Serve immediately in warm tortillas or over rice for burrito bowls. Finish with your favorite toppings: sour cream or Mexican crema (or our cashew crema!), pickled red onions, cilantro, avocado, queso fresco, salsa—whatever you love. Enjoy!An overhead shot of chipotle honey chicken tacos pressed together side-by-side on a piece of white crinkled parchment paper on a light blue textured surface. The tacos are garnished with fresh pico de gallo & chopped cilantro. A few fresh lime wedges, a few glasses filled with beer, a bowl of guacamole with a spoon resting inside, two small bowls filled with pico de gallo & chopped cilantro, & a few charred flour tortillas surround the tacos.

Equipment

Notes

Ingredient Notes:

  • Chicken thighs vs chicken breasts: Boneless, skinless chicken thighs are my go-to here—they stay juicy and flavorful through roasting. Prefer chicken breasts? Go for it—just pound them out or slice in half lengthwise (butterfly-style) so they cook evenly.

Storage and Freezing:

  • Storage and Reheating: Leftover honey chipotle chicken keeps well in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.
  • Freezer Instructions: This is a great freezer staple for easy tacos, burrito bowls, nachos, and more. Cool completely, then transfer to a freezer-safe bag or container (I like dividing it into portions using these favorite freezer containers!). Freeze for up to 3 months. To defrost, thaw overnight in the fridge or submerge the sealed container in room-temp water for 20-25 minutes. Reheat until warmed through.

Alternate Cooking Methods:

  • Slow Cooker Honey Chipotle Chicken: If your slow cooker has a browning/sear function, follow Step 2 in the recipe. If not, just add the chicken, spices, chipotle peppers, adobo sauce, honey, and beer to the pot. Cook on high for 3-4 hours or low for 6-8 hours. Shred and serve as directed.
  • Instant Pot Honey Chipotle Chicken: Use the sauté function to sear the chicken per Step 2. Increase the beer to 1 cup to help the pot seal properly. Pour the sauce over the chicken, seal the lid, and cook on high pressure for 12 minutes. Let pressure naturally release for 5 minutes, then quick release the rest. Shred and serve as directed.

Note:

Find it online: https://playswellwithbutter.com/honey-chipotle-chicken-tacos/