Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and pepper, to taste
- 1 tbsp olive oil (for cooking)
For the Chipotle Honey Glaze:
- ½ cup honey
- 2 tbsp adobo sauce (from a can of chipotle peppers in adobo)
- 1–2 chipotle peppers, minced (adjust for spice preference)
- 2 cloves garlic, minced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- ½ tsp ground cumin
Optional Garnishes:
- Fresh cilantro, chopped
- Lime wedges
- Sesame seeds
Instructions
Preparing the Chicken:
- Season chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken for 3–4 minutes per side until golden brown.
- Remove from pan and set aside.
Making the Chipotle Honey Glaze:
- In the same skillet, reduce heat to medium.
- Add honey, adobo sauce, minced chipotle peppers, garlic, soy sauce, apple cider vinegar, smoked paprika, and cumin.
- Whisk together and simmer for 3–5 minutes until slightly thickened.
Coating and Cooking the Chicken:
- Return seared chicken to the skillet, coating each piece with the glaze.
- Reduce heat to low, cover, and cook for 5–7 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Alternatively, bake at 375°F (190°C) for 20–25 minutes.
Finishing Touches:
- Garnish with fresh cilantro, lime wedges, and sesame seeds.
- Drizzle extra glaze over the top for added flavor and shine.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Meal Prep: Marinate chicken in the glaze overnight for deeper flavor.
- Make it Milder: Reduce chipotle peppers for less heat.
- Make it Spicier: Add extra chipotle peppers or a dash of cayenne.
- Gluten-Free Option: Use tamari instead of soy sauce.
- Low-Carb Alternative: Serve with cauliflower rice or zucchini noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet or Baking
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
