Honey Chipotle Grilled Chicken Thighs

Serves 4 · 20 min prep · 35 min cook

Ingredients

• 8 pieces (about 3 lb) bone-in skin-on chicken thighs
• 1/3 cup honey
• 3 peppers, minced chipotle peppers in adobo
• 2 Tbsp adobo sauce from can
• 3 Tbsp lime juice
• 2 Tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

Instructions

1. 1Pat the chicken thighs very dry with paper towels so the skin can crisp; place them in a large zip-top bag or shallow dish. In a medium bowl, whisk together honey, minced chipotle peppers, adobo sauce, lime juice, olive oil, minced garlic, smoked paprika, cumin, salt, and black pepper until smooth and glossy.
2. 2Pour three-quarters of the honey-chipotle mixture over the chicken, reserving the rest in the fridge for basting and serving. Massage the marinade into every piece, seal, and refrigerate at least 1 hour or up to overnight for deeper smoky-sweet flavor.
3. 3Preheat a gas or charcoal grill to medium-high heat, aiming for 400–425°F on the grates. Oil the grates well with a folded paper towel dipped in oil and held with tongs so the skin does not stick.
4. 4Remove chicken from the marinade, letting excess drip off; discard used marinade. Place thighs skin-side down over direct heat and grill undisturbed 5–7 minutes until the skin is deep golden and lightly charred in spots.
5. 5Flip the thighs and move them to indirect heat (or lower burners to medium). Close the lid and cook 18–25 minutes more, basting once or twice with the reserved sauce during the last 10 minutes, until an instant-read thermometer in the thickest part reads 175°F and juices run clear.
6. 6If you prefer indoor cooking, heat a large cast-iron skillet or grill pan over medium-high, sear skin-side down 6–7 minutes, flip, then finish in a 400°F oven 20–25 minutes to the same internal temperature.
7. 7Transfer thighs to a platter and tent loosely with foil for 5 minutes so juices redistribute. Warm any remaining reserved sauce gently in a small saucepan if it has thickened.
8. 8Scatter chopped cilantro over the chicken, drizzle with extra warm honey-chipotle sauce, and serve with lime wedges for squeezing. Pair with a crisp slaw or grilled corn for an easy backyard platter.