Chipotle Honey-Glazed Chicken Thighs with Charred Corn and Black Bean Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Juicy chicken thighs brushed with a smoky chipotle honey glaze, served with a vibrant charred corn and black bean salad for a bold, flavorful dinner. This mexican-inspired chicken ready in about 50 minutes turns honey, lime juice, olive oil into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 520 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces (about 2 lbs) bone-in skin-on chicken thighs
• 2 peppers, minced chipotle peppers in adobo sauce
• 3 tbsp honey
• 2 tbsp lime juice
• 2 tbsp olive oil
• 2 cups fresh or frozen corn kernels
• 1 can (15 oz), drained and rinsed black beans
• 1 small, diced red bell pepper
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, stir together 2 minced chipotle peppers in adobo, 3 tbsp honey, 2 tbsp lime juice, and 1 tbsp olive oil to make the glaze.
2. Step 2: Pat dry 6 bone-in skin-on chicken thighs and season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in an ovenproof skillet over medium-high heat and sear chicken thighs skin side down for 5-6 minutes until golden and crispy.
3. Step 3: Flip chicken, brush skin generously with half the chipotle honey glaze, then transfer skillet to the oven and roast for 20-25 minutes until chicken reaches 165°F internal temperature.
4. Step 4: While chicken roasts, heat a grill pan or skillet over medium-high heat. Add 2 cups corn kernels and cook, stirring occasionally, for 6-8 minutes until corn is charred in spots.
5. Step 5: In a bowl, combine charred corn, 1 can drained black beans, 1 small diced red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and 1 tsp ground cumin. Toss with remaining chipotle honey glaze and season with salt to taste.
6. Step 6: Serve the glazed chicken thighs alongside the charred corn and black bean salad for a smoky, sweet, and fresh dinner.