Best Honey Chipotle Chicken Recipes

SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS

Steps:

• Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it's more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
• Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

CHIPOTLE-HONEY-GLAZED CHICKEN WINGS WITH TOASTED SESAME SEEDS AND GREEN ONION

Steps:

• Heat your grill to medium-high
• Whisk together the honey, chipotle puree, 1 tablespoon of the mustard, 1 tablespoon of the ancho powder, 1 teaspoon salt, and 2 tablespoons of the oil in a small bowl. Divide the glaze evenly between 2 bowls, one small, the other large.
• Stir together the remaining 3 tablespoons of ancho powder with the coriander, cumin, and paprika in a small bowl.
• Rinse the chicken wings under cold water and pat dry with paper towels. Cut the tips off the wings and discard (or freeze and use for making chicken stock). Cut each wing into 2 pieces through the joint.
• Place the chicken wings in a large bowl, add the spice rub and the remaining 2 tablespoons oil, and toss to coat. Season with salt and pepper and place the wings on the grill in an even layer. Grill until golden brown and slightly charred, 4 to 5 minutes. Reduce the heat of the grill to medium, turn the wings over, and close the lid of the grill. Continue grilling until just cooked through, 15 to 20 minutes longer, brushing with the small bowl of glaze every few minutes and turning once during the last 10 minutes of cooking.
• Transfer the wings to the large bowl, brush with the reserved glaze, and toss to coat. Transfer to a platter and sprinkle with the sesame seeds and green onions.

CHICKEN WITH TANGERINE, HONEY, AND CHIPOTLE GLAZE

Steps:

• For glaze:
• Boil juice, honey, and soy sauce in heavy medium saucepan until reduced to 2/3 cup, about 20 minutes. Mix in grated peel and chipotle chiles.
• For chicken:
• Whisk first 9 ingredients in 13x9x2-inch glass baking dish to blend. Add chicken; turn to coat with marinade. Cover; chill at least 2 hours and up to 1 day, turning occasionally.
• Spray grill rack with nonstick spray and prepare barbecue (medium-low heat). Remove chicken from marinade; discard marinade. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 20 minutes. Brush chicken all over with glaze; grill 2 minutes longer on each side. Transfer chicken to platter. Serve, passing remaining glaze separately.
• *Chipotle chiles are dried, smoked jalapeños canned in a spicy tomato sauce, which is sometimes called adobo. They are available at some supermarkets, specialty foods stores, and Latin markets.

GRILLED CHIPOTLE LIME HONEY GLAZED CHICKEN WINGS

Steps:

• thoroughly wash chicken wings, and add to plastic ziplock bag. to the bag add 2 tbsp chile powder, salt and pepper, lime zest and 2-3 tbsp of lime juice, and 1 tbsp of grated panela. seal bag and marinate for at least an hour or longer if time permits.
• for a basting sauce mix the remaining lime juice, 1 to 1 1/2 tbsp of grated panela, and about a tablespoon of chile powder in a bowl and set aside.
• for glaze add apple cider vinegar, honey, remaining grated panela to a small sauce pan, and reduce till glaze is thick and coats a spoon. then add chipotle puree one tablespoon at a time, to get to desired spiciness and then add some lime zest to the glaze, and set aside or over low fire to keep warm.
• start a charcoal fire in your grill (or start a gas grill) and let heat to a medium high to high heat. add wings to the grill and let brown on one side, flip wings and baste with chili lime juice mixture. when wings are done, and basted. add some glaze to one side of wings and flip over, grill for 2-3 minutes, then glaze the other side of the wings and flip again, and grill for another 2-3 minutes -- remove from the grill and add the remaining glaze to the wings.

HONEY-CHIPOTLE CHICKEN

Steps:

• Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth.
• Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce.
• Cook in the slow cooker on Low for 5 hours.
• Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans.
• Continue to cook on Low until cooked through, about 30 minutes more.

RED CHILE CHICKEN WINGS WITH CHIPOTLE HONEY GLAZE

Steps:

• For the blue cheese sauce: Stir together the yogurt, blue cheese, cilantro, onions and salt and pepper to taste in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
• For the hot wings: Heat 2 to 3 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.
• Sprinkle the wings with salt and pepper. Stir together the chile powders, cumin, 1 teaspoon salt and some pepper in a shallow bowl. Dust the wings with the seasoning mixture and toss in a bowl to evenly coat. Add the wings to the oil in batches and cook until golden brown and cooked through, 8 to 10 minutes.
• For the glaze: In a large bowl, combine the vinegar, chipotle in adobo, honey and Dijon mustard. To a small saute pan, add the butter and melt. Add the melted butter to the bowl with the vinegar-honey mixture and stir to combine.
• Toss the freshly fried wings with the glaze in the bowl. Garnish with cilantro. Serve with the blue cheese sauce.

PRESSURE COOKER CHIPOTLE-HONEY CHICKEN TACOS

Steps:

• Combine the chicken, chipotles and adobo sauce, honey, onion powder, garlic powder, salt and cumin in an electric pressure cooker. Stir well. Cover and set steam valve to sealed position. Cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Open the lid.
• Remove the chicken to a bowl or cutting board using tongs. Shred the chicken with two forks. If you'd like to reduce the sauce, set to sauté and simmer, 5 minutes. Add the chicken back into the pot.
• Stir in the black beans and a squeeze of lime juice, set to sauté and let the beans warm through, 2 to 3 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onions and avocado.

HONEY-CHIPOTLE CHICKEN PASTA SALAD

Steps:

• Bring a pot of salted water to a boil. Cook the pasta in the boiling water until al dente according to the package instructions. Drain and transfer to a large bowl.
• Toss the pasta with the Honey-Chipotle Vinaigrette. Season with salt and pepper. Next, add the chicken, cherry tomatoes and banana peppers. Toss it all and transfer to a pasta bowl for serving. Top with fanned-out avocado slices and garnish with the chives.
• Put the vinegar, mayo, honey, chipotle, mustard, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle in the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more chipotle if you want it more spicy.

HONEY-CHIPOTLE CHICKEN SLIDERS

Steps:

• Combine honey, water, ketchup, vinegar, chili powder, salt, and hot sauce for honey-chipotle sauce in a small saucepan. Bring to a simmer and cook, stirring frequently, 2 to 3 minutes. When reduced to desired consistency, remove from heat.
• Combine flour, garlic powder, salt, and pepper for chicken in a shallow bowl. Place beaten eggs in a separate bowl. Combine bread crumbs and paprika in a third bowl. Coat chicken tenders in the flour mixture, then into the egg mixture, and then in the bread crumb mixture.
• Heat oil in a large skillet over medium heat. Place chicken in the hot oil and cook until the breading is golden brown and the chicken is fully white and no longer pink or translucent in the center, 3 to 6 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
• Toss tenders in honey-chipotle sauced until coated and place on the bottom half of potato rolls. Top chicken with a dill pickle round and lettuce. Serve.

SPICY CHIPOTLE, HONEY, MUSTARD, GRILLED CHICKEN

Steps:

• In medium bowl, combine all ingredients except chicken and garnishes. Reserve 1/3 cup mayonnaise mixture.
• Grill or broil chicken, brushing frequently with remaining mayonnaise mixture, until chicken is thoroughly cooked, turning once.
• Serve chicken with reserved mayonnaise mixture and garnish with diced red peppers and cilantro.

HONEY CHIPOTLE CHICKEN POPPERS RECIPE BY TASTY

Steps:

• Slice chicken breasts into bite-sized chunks.
• Combine the chicken with the salt, pepper, garlic powder, and chili powder, mixing until evenly seasoned.
• Place the flour and eggs into separate bowls.
• Dip a piece of chicken into the flour, then the egg, then back into the flour. Repeat with the rest of the chicken.
• Heat oil in a large pot over medium-high heat.
• Fry the chicken pieces until deep-golden brown and crispy.
• Set aside on a paper towel to drain.
• In a pan over medium heat, mix together the honey, water, hot sauce, ketchup, and chipotle powder. Bring the sauce to a simmer, and cook for one minute.
• Toss the chicken in the sauce until evenly glazed.
• Enjoy!

GRILLED CHIPOTLE HONEY-GLAZED CHICKEN NACHOS WITH MONTEREY JACK CHEESE SAUCE, AVOCADO RELISH AND CHARRED JALAPENOS

Steps:

• For the chicken and marinade: Place the chicken thighs in a bowl. Whisk together the lime juice, olive oil, ancho chili powder, Worcestershire sauce, cumin, garlic and black pepper in a small bowl and pour over the chicken. Cover the chicken and refrigerate overnight.
• For the chipotle honey sauce: Whisk together the honey, canola oil, ancho chile powder, chipotles, mustard, ground coriander, ground cumin and Spanish paprika. Season with salt and pepper and set aside.
• Preheat the grill to medium-high heat. Sprinkle the chicken well with salt and pepper and place the chicken thighs on the grill at a 45-degree angle to establish good grill marks. Once the chicken easily releases from the grill, turn it over to continue cooking. Start brushing the thighs with the chipotle honey sauce every few minutes. Once the internal temperature reaches 165 degrees F, or its juices run clear, about 8 minutes. Remove the chicken from the grill. Let the chicken rest for 5 to 10 minutes before serving. Slice the chicken.
• Layer the tortilla chips, top with sauce, chicken, relish and jalapenos.
• Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in 2 cups of the warm milk, increase the heat, bring to a boil and continue whisking until the sauce thickens and the flour taste has been cooked out, about 5 minutes.
• Remove the sauce from the heat and slowly whisk in the cheese a handful at a time. Continue whisking until smooth. Season with salt and pepper and nutmeg. Set aside.
• Combine the avocados, serrano, onions, lime juice, oil, honey and salt and pepper to taste in a medium bowl. Fold in the cilantro until combined.
• Brush the jalapenos with oil and season with salt and pepper. Grill until charred all over, about 6 minutes.

HONEY CHIPOTLE BARBECUE CHICKEN SANDWICHES

Steps:

• Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices, keep warm.
• Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chilies from can; finely chop and set aside. Reserve remaining chilies and adobo sauce for another use.
• Heat oil in a large nonstick skillet over medium high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a paste like consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chilies, vinegar, honey, Worcestershire, and 1/4 tsp salt. Add sliced chicken to sauce; simmer for 3 minutes or until heated through.
• Preheat broiler.
• Split rolls in half, arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly with among bottom halves of rolls, and top chicken evenly with cheese. Broil chicken topped rolls until cheese melts. Remove from oven, top with red onion and top roll halves. Serve immediately.

SUNNY'S HONEY CHIPOTLE CHICKEN WET BURRITO

Steps:

• For the burrito: In a large pan on medium-high heat, add the adobo sauce, barbecue seasoning, chicken, 2 tablespoons of the oil and the scallion whites. Saute until everything is combined and coated and the chicken is warmed through, 6 to 8 minutes. Remove to a large bowl.
• In a medium bowl, toss the rice with the lime zest and scallion greens; season with a pinch of salt and a few grinds of black pepper.
• Drain the beans over a bowl and reserve 1 cup of the liquid for the topping. Add the beans to the bowl with the chicken mixture, then add the rice mixture and cheese and mix to combine.
• Add a couple of spoonfuls of filling to each tortilla. Fold one of the tortillas by first overlapping the line of filling with the flap closest to you. Tuck in both sides and, while holding them, fold the tortilla over itself, keeping the ingredients tucked tightly in the center. Fold the remaining tortillas.
• Preheat the oven to broil.
• On a griddle or in a large pan on high heat, add the remaining tablespoon of oil. Add each burrito seam-side down and sear until golden brown, 2 to 3 minutes (you may have to do this in batches if using a pan instead of a griddle). Flip and sear the other side, another 2 to 3 minutes. Transfer the burritos to an ovensafe serving dish.
• For the topping: Drizzle the reserved 1 cup bean liquid over the burritos, top evenly with the cheese and place under the broiler until the cheese is just melted, 3 to 5 minutes. Serve topped with the white onions, cilantro and a squeeze of lime.

SLOW COOKER HONEY CHIPOTLE CHICKEN WINGS RECIPE - (4.4/5)

Steps:

• In slow cooker, whisk together all sauce ingredients except for water and corn starch. Spray the inside of a slow cooker with cooking spray. Add half of the sauce. Add chicken wings to slow cooker and toss to coat in the sauce. (**see directions below for homemade boneless wings). Cook on high for 3-4 hours or on low 6-7 hours. In a small bowl whisk together cold water and corn starch. Add to slow cooker and stir to combine. Cover and cook another 15-20 minutes until sauce is thickened. Serve wings with ranch dressing or other favorite dipping sauces. **For homemade boneless chicken wings: Whisk together eggs and water in a small bowl. Place bread crumbs in another bowl. Add chicken pieces and corn starch to a large bag. Seal the bag and shake to coat chicken pieces with corn starch. Remove chicken from bag, dip into egg mixture, then toss in bread crumbs to coat well. Add breaded chicken pieces to well greased slow cooker (without sauce). Cook on high 3-4 hours or on low 6-7 hours. When fully cooked, toss in sauce and then serve. (Waiting to toss the chicken in the sauce at the end will prevent the chicken breading from getting soggy. For even crispier chicken, bake at 450 for 5-10 minutes before tossing in the sauce)

HONEY-CHIPOTLE BARBECUE CHICKEN SANDWICHES

Steps:

• Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm. Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop and set aside. Reserve remaining chiles and adobo sauce for another use. Heat oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey, Worcestershire, and 1/4 teaspoon salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated. Preheat broiler. Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven; top with onion and top roll halves. Serve immediately.

HONEY CHIPOTLE CHICKEN TENDERS RECIPE - (4.5/5)

Steps:

• Preheat oven to 400°F. Set a wire cooling rack over a jellyroll pan then spray it with cooking spray. In a medium non-stick saucepan, whisk together all the Chipotle Sauce ingredients. Set aside for now. In 3 separate bowls, put the flour in one, whisked eggs in another, and Panko crumbs in the other one. Set aside. Season chicken with a little salt and pepper. Dredge chicken in the flour, then dip into egg, and lastly coat with the bread crumbs. Place coated chicken tenders on the wire rack in the jellyroll pan. Bake for about 20 minutes. Remove from oven and carefully flip the chicken strips over and bake for another 10 minutes, or until chicken is done and golden. While the chicken strips are baking, bring the sauce mixture to a light boil over medium heat; then reduce heat to low/medium-low and let simmer to reduce and thicken slightly, whisking frequently. When chicken strips are finished baking, dip chicken strips in sauce and serve warm. (Optional, after dipping chicken in the sauce, I placed them back on the rack and oven broiled for a couple of minutes then served.) NOTE: Dipping the chicken in the sauce will soften the Panko coating somewhat, so for a crispier coating you may opt to just spoon the sauce over the chicken at serving time.

CHILI'S CRISPY HONEY-CHIPOTLE CHICKEN CRISPERS

Steps:

• Make honey chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling. Reduce heat and simmer for 2 minutes. Remove from heat.
• Heat shortening or oil in fryer to 350 degrees F.
• Whisk together all ingredients for the batter, excluding flour, in a shallow bowl. Continue whisking for about 30 seconds to dissolve salt. Whisk in flour.
• Make the breading by combining all ingredients in another shallow bowl or a pie pan.
• When you are ready to fry the chicken, dip each piece of chicken into the batter. Lift the chicken out of the batter and let some of the batter drip off, then toss the chicken into the dry breading. Completely coat the chicken with breading and let it sit for a bit in the breading while you batter and bread 2 or 3 more pieces. Carefully drop the breaded chicken into the hot oil and fry for 4 minutes or until golden brown. Remove chicken from the hot oil onto paper towels while you fry the remaining pieces.
• When all the chicken is done drop it into a large glass or metal bowl, pour the sauce over the top, and toss gently until all the chicken is coated with sauce.
• Serves 4 as an appetizer or 2 as an entree.

HONEY CHIPOTLE CHICKEN TACOS

Steps:

• Preheat your oven to 450 degrees F, and spray a large baking sheet with a non-stick spray. Set aside.
• In one shallow bowl, sift together the flour, salt, black pepper, and cayenne. In another shallow bowl, add the eggs. In a third shallow bowl, add the panko bread crumbs.
• Taking each chicken strip, dredge in the flour and then shake to get rid of any excess. Place in the egg and douse to coat. Let any excess drip off. Then transfer the chicken strips to the bread crumbs, evenly coat and press down so that it adheres.
• Place the chicken strips on the prepared baking sheet, and drizzle the melted butter on top. Bake at 450 degrees F for 10 minutes on each side or until the chicken has cooked through and is crispy. Remove from oven.
• While the chicken is baking, prepare your sauce. In a large, heavy-bottomed saucepan, combine the honey, brown sugar, garlic, ketchup, pureed chipotles, hot sauce, apple cider vinegar, onion powder, and a dash of salt and pepper. Bring to a boil, whisking throughout. In a small bowl, whisk together the corn starch and water until the corn starch has dissolved. Add it to the saucepan, continuing to whisk until the sauce has thickened, about 3-4 minutes. Reduce the heat to low.
• Submerge each chicken strip in the sauce, and place on a plate to the side.
• heat tortillas and assemble tacos. top with cabbage and lime, drizzle with ranch.

CHIPOTLE HONEY CHICKEN TACOS

Steps:

• Preheat oven: 3 hours at 300 F degrees, 4 hours at 250 F degrees, or 5 hours at 200 F degrees
• Combine the chicken, honey, onion and garlic powders, cumin, salt, chipotle chiles, adobo sauce, and beer in a 5 - 8 quart pot. Stir well
• Cook in oven for 3 - 5 hours on low
• Using two forks, coarsely shred the chicken in the sauce
• Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes
• Taste and add more salt, pepper, or lime juice as necessary
• Serve in tortillas with pickled onion and avocado.