Seared Chipotle Honey-Glazed Chicken Thighs with Charred Corn Salad

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

Juicy chicken thighs pan-seared and glazed with a smoky chipotle honey sauce, served alongside a refreshing charred corn and lime salad. This Mexican-inspired chicken recipe, ready in about 40 minutes, pairs bone-in skin-on chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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.

Ingredients

• 6 pieces bone-in skin-on chicken thighs
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 2 minced chipotle peppers in adobo sauce
• 3 tbsp honey
• 2 minced garlic cloves
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 2 cups (about 3 ears) fresh corn kernels
• 1 small diced red bell pepper
• 1/4 cup diced red onion
• 1 small seeded and minced jalapeño
• 1 tbsp olive oil for salad
• 1/2 tsp salt for salad

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Instructions

1. Step 1: Preheat a grill or cast iron skillet over high heat. Char 2 cups fresh corn kernels, stirring occasionally, until blackened in spots, about 5-7 minutes. Transfer to a bowl and add 1 small diced red bell pepper, 1/4 cup diced red onion, 1 minced seeded jalapeño, 1 tbsp olive oil, 1/2 tsp salt, and 2 tbsp fresh lime juice; toss and set aside.
2. Step 2: Pat dry 6 bone-in skin-on chicken thighs and season evenly with 1 1/2 tsp salt and 1 tsp black pepper.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place chicken thighs skin side down and sear for 6-7 minutes until skin is deeply browned and crisp. Flip and cook an additional 5 minutes.
4. Step 4: In a small bowl, whisk together 2 minced chipotle peppers in adobo sauce, 3 tbsp honey, 2 minced garlic cloves, and 2 tbsp fresh lime juice.
5. Step 5: Brush the chipotle honey glaze over the chicken thighs and continue cooking for 3-4 minutes, spooning glaze over the top until sticky and caramelized.
6. Step 6: Remove chicken from heat and let rest for 5 minutes. Serve chicken thighs atop the charred corn salad garnished with 1/4 cup chopped fresh cilantro.