Honey Chipotle Chicken Thighs

Honey Chipotle Chicken Thighs with Fresh Peach Slaw

If you are looking for a new chicken dinner to make before peach season disappears, you HAVE to try these Honey Chipotle Chicken Thighs. The chicken is sweet, smoky, a little spicy, and packed with so much flavor and the fresh peach slaw on the side is the perfect balance.

I love making chicken thighs on the grill because they stay incredibly juicy and are a little more forgiving than chicken breasts. The honey chipotle marinade is one of those simple combinations that tastes like you spent way more time on dinner than you actually did. The chipotle peppers bring smoky heat, honey adds sweetness, and fresh orange juice brightens everything up.

And let’s talk about the peach slaw because it is definitely not just a side dish. Juicy summer peaches, crunchy green and red cabbage, cool cucumber, green onions, and cilantro are tossed in a simple honey citrus dressing. I love serving the grilled chicken on a bed of slaw so you get a little bit of everything in every single bite.

This is the kind of meal I make when I want to take advantage of summer produce but still keep dinner easy. Serve these Honey Chipotle Chicken Thighs for a weeknight dinner, summer cookout, backyard barbecue, or casual dinner with friends. They are colorful, fresh, and full of bold flavor!

If you have peaches on your counter and chicken thighs in the fridge, consider dinner handled. Fire up the grill and make this one!

Ingredients (with Helpful Notes)

For the Honey Chipotle Chicken Thighs

• Boneless, skinless chicken thighs: I love using chicken thighs for this recipe because they stay juicy on the grill and soak up the flavorful marinade. Try to choose thighs that are similar in size so they cook evenly. You can use boneless, skinless chicken breasts, but keep in mind that chicken breasts are leaner and can dry out more easily, so be careful not to overcook them.
• Chipotle peppers in adobo sauce: These give the chicken its signature smoky, slightly spicy flavor. Adjust the amount if you prefer less heat.
• Adobo sauce: Don’t skip the sauce! It adds even more smoky flavor and helps create a smooth, flavorful marinade.
• Honey: Balances the smoky heat from the chipotles and helps create delicious caramelization on the grill.
• Garlic: Fresh garlic adds plenty of savory flavor to the marinade.
• Fresh orange juice: Adds brightness and a subtle sweetness that pairs beautifully with the chipotle and honey.
• Ground cumin: Adds warm, earthy flavor.
• Paprika: Enhances the smoky, savory flavor of the chicken.
• Avocado oil or olive oil: Helps the marinade coat the chicken evenly. Avocado oil is especially great for high-heat grilling.

For the Peach Slaw

• Green cabbage: Adds plenty of crunch and creates the base of the slaw.
• Red cabbage: Adds beautiful color and even more crisp texture.
• Fresh peach: Choose a ripe but still slightly firm peach so it holds its shape when tossed with the slaw.
• Cucumber: Adds a cool, fresh crunch that balances the smoky chicken.
• Green onions: Add a mild onion flavor without overpowering the fresh peaches.
• Cilantro: Adds bright, fresh flavor. If you’re not a cilantro fan, fresh parsley would work well too.
• Olive oil: Forms the base of the simple citrus dressing.
• Fresh lime juice: Adds a bright, tangy flavor that pairs especially well with the peaches and chipotle chicken.
• Fresh orange juice: Adds a touch of sweetness and complements the orange in the chicken marinade.
• Honey: Balances the acidity in the citrus dressing.

How to Store

• Store leftover chicken and peach slaw in separate airtight containers in the refrigerator for up to 4 days.
• Reheat the chicken gently in the microwave or in a skillet until warmed through. The slaw is best served cold. Keep in mind that the cabbage will soften and the peaches will release some juice as the slaw sits, but it will still be delicious the next day.
• For the best texture, I recommend enjoying the peach slaw within 1 to 2 days.
• You can also freeze the cooked chicken for up to 3 months. Let it cool completely, place it in a freezer container, and freeze. Thaw overnight in the refrigerator before reheating. I don’t recommend freezing the peach slaw.

Chicken

Honey Chipotle Chicken Thighs with Peach Slaw

Juicy Honey Chipotle Chicken Thighs are marinated in a sweet, smoky, and slightly spicy chipotle honey marinade, grilled to perfection, and served with a fresh and crunchy peach slaw. An easy and flavorful summer dinner!

For the chicken:

• 2 pounds boneless, skinless chicken thighs (about 8 pieces)
• 2 chipotle peppers in adobo sauce
• 1 tablespoon adobo sauce
• 3 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon fresh orange juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup avocado oil or olive oil

For the peach slaw:

• 2 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 large peach, chopped
• 1 cup diced cucumber
• 2 green onions, chopped
• 1/3 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh orange juice
• 1 tablespoon honey
• Kosher salt and black pepper, to taste

• Make the Marinade. In a blender or food processor, combine the chipotle peppers, adobo sauce, honey, garlic, orange juice, cumin, paprika, salt, pepper, and oil. Blend until smooth.

• Marinate the Chicken. Place the chicken thighs in a large bowl or zip-top bag and pour the marinade over the chicken. Toss to coat well. Cover and refrigerate for at least 30 minutes or up to 8 hours.

• Make the Peach Slaw. In a large bowl, combine the cabbage, peach, cucumber, green onions, and cilantro. In a small bowl, whisk together the olive oil, orange juice, lime juice, and honey. Pour the dressing over the slaw and toss until evenly coated. Season with salt and black pepper to taste. Refrigerate until ready to serve.

• Grill the Chicken. Preheat a grill to medium-high heat and lightly oil the grates. Remove the chicken from the marinade, letting the excess drip off. Grill for 5 to 7 minutes per side, or until the chicken is nicely charred and the internal temperature reaches 165°F.

• Serve. Serve the grilled chicken with the peach slaw. Garnish with extra cilantro and lime wedges, if desired.

• Adjust the number of chipotle peppers to control the spice level.
• Marinate the chicken for at least 30 minutes, but no longer than 8 hours.
• Chicken thighs are done when the internal temperature reaches 165°F.
• Choose a ripe but firm peach for the slaw so it doesn’t become too soft.
• Store the chicken and slaw separately for up to 4 days in the fridge.
• The chicken is also delicious sliced and served in tacos, burrito bowls, or salads.

Calories: 413kcal, Carbohydrates: 22g, Protein: 35g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Cholesterol: 95mg, Sodium: 995mg, Potassium: 804mg, Fiber: 3g, Sugar: 17g, Vitamin A: 741IU, Vitamin C: 33mg, Calcium: 50mg, Iron: 2mg

Keywords chicken, chicken thighs, chipotle, honey, peach

Have you tried this recipe?

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Variations

• Chicken breasts. You can use boneless, skinless chicken breasts instead of chicken thighs. Keep in mind that chicken breasts are leaner and can dry out more easily, so be careful not to overcook them. Cook until the thickest part reaches 165°F. For more even cooking, you can pound larger breasts to an even thickness before cooking.
• Make it less spicy. Use just one chipotle pepper and a little adobo sauce for a milder marinade.
• Turn up the heat. Add an extra chipotle pepper or serve the chicken with additional chopped chipotles on the side.
• Use chicken breasts. You can use boneless, skinless chicken breasts instead, but adjust the grilling time as needed.
• Make chicken tacos. Slice the Honey Chipotle Chicken Thighs and serve them in warm tortillas with the peach slaw. A little avocado or crumbled cotija cheese would be delicious, too!
• Add avocado. Diced or sliced avocado is a great addition to the peach slaw.
• Add another fruit. Nectarines would be an easy swap for peaches, and diced mango would also be delicious with the smoky chipotle chicken.
• Try it with pineapple. For a tropical twist, replace the peaches with fresh pineapple.
• Make a grain bowl. Serve the sliced chicken and peach slaw over rice or quinoa for an easy, colorful dinner bowl.

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