Grilled Pecan-Smoked Chicken with Honey-Chipotle Glaze

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

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 grilled chicken thighs smoked with pecan wood and brushed with a sweet and spicy honey-chipotle glaze. This Southern United States-inspired chicken recipe, ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, chipotle powder, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 30 min Serves 4 Southern United States cuisine 350 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
1 tsp chipotle powder
1 tsp smoked paprika
1 tsp garlic powder
1 1/2 tsp salt
1 tsp black pepper
2 tbsp olive oil
1/4 cup honey
2 tbsp, minced chipotle in adobo sauce
1 tbsp apple cider vinegar
2 cups, soaked in water for 30 minutes pecan wood chips

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Instructions

Step 1: In a small bowl, combine 1 tsp chipotle powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1 1/2 tsp salt, and 1 tsp black pepper. Rub this spice mix evenly over 6 bone-in, skin-on chicken thighs.
Step 2: Preheat grill to medium heat (about 350°F). Drain pecan wood chips and place them in a smoker box or wrap in foil with holes poked. Place on grill grates to produce smoke.
Step 3: Brush chicken thighs with 2 tbsp olive oil and grill skin-side down over indirect heat for 25 minutes with pecan smoke, flipping once halfway, until internal temperature reaches 165°F.
Step 4: While chicken cooks, whisk together 1/4 cup honey, 2 tbsp minced chipotle in adobo sauce, and 1 tbsp apple cider vinegar in a small bowl.
Step 5: During the last 5 minutes of grilling, brush chicken thighs generously with the honey-chipotle glaze and continue grilling until glaze is sticky and caramelized. Remove from grill and rest 5 minutes before serving.