chicken thighs yellow onion pineapple garlic chipotle peppers orange juice apple cider vinegar brown sugar achiote paste ancho chili powder ground cumin dried oregano kosher salt Tortillas, rice, beans, crema cilantro, queso fresco & extra toppings as desired
Preheat the oven to 375 degrees F. Gather & prep all ingredients according to lngredients list.
Add the oil to a medium oven-safe skillet over medium heat. While the oil heats, season the chicken with chili powder, cumin, smoked paprika, onion powder, and S&P as desired. Once the oil is hot & shimmers in the pan, carefully add the chicken to the skillet. Cook 2-3 minutes per side, until browned. The chicken will not yet be fully cooked – this is expected & totally fine.
Meanwhile, as the chicken browns, whisk together the chipotle honey sauce. Add the chipotle peppers, adobo sauce, honey, & beer to a small bowl or jar. Whisk or shake to combine. Set aside.
Once browned, remove the skillet from the heat. Pour the chipotle honey sauce over the browned chicken, turning to coat in the sauce. Transfer to the oven & roast for 15-20 minutes, or until an instant-read thermometer inserted in the thickest portion of the chicken registers an internal temperature of 165 degrees F. Set aside to cool slightly.
Once cool enough to handle, carefully shred the chicken into bite-sized pieces. Transfer the shredded chicken back into the skillet. Squeeze in the lime juice, and toss to combine. If needed or desired, stir in a cornstarch slurry to tighten up the sauce a bit.