Grilled Honey-Chipotle Chicken Thighs

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs marinated in a smoky honey-chipotle sauce, grilled to perfection with a caramelized glaze. This American-inspired barbecue recipe, ready in about 30 minutes, pairs bone-in chicken thighs, honey, chipotle peppers in adobo sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
1/4 cup honey
2 peppers minced chipotle peppers in adobo sauce
3 minced garlic cloves
2 tbsp lime juice
1 tsp smoked paprika
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a bowl, whisk together 1/4 cup honey, 2 minced chipotle peppers in adobo sauce, 3 minced garlic cloves, 2 tbsp lime juice, 1 tsp smoked paprika, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
Step 2: Place 6 bone-in chicken thighs in a large resealable bag and pour the marinade over them. Seal and refrigerate for at least 2 hours or overnight for best flavor.
Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off, and place on the grill.
Step 4: Grill chicken thighs for 6-7 minutes per side, brushing occasionally with reserved marinade, until internal temperature reaches 165°F and skin is caramelized and slightly charred.
Step 5: Remove from grill and let rest for 5 minutes before serving to allow juices to redistribute.