Easy Honey Chipotle Chicken Tacos + Recipes for Ultimate Comfort Meals
This honey chipotle chicken is smoky, sweet, and spicy with pull-apart tender chicken cooked in a skillet or pressure cooker. Perfect for tacos, bowls, or salads using pantry staples. A quick weeknight favorite!
Equipment
- 1 Skillet Oven-safe
Ingredients
Main ingredients
- 2 tablespoon Avocado oil or any high smoke point oil
- 1.5 lbs Chicken thighs or breasts boneless, skinless
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Onion powder
- 2 Chipotle peppers from can, finely chopped
- 1 tablespoon Adobo sauce from chipotle pepper can
- 0.25 cup Honey
- 0.5 cup Light beer such as Modelo Especial
- 1 Lime juiced
- to taste Kosher salt and black pepper
- 1 teaspoon Cornstarch optional, mixed with ¼ cup water
Instructions
Instructions
- Preheat oven to 375°F.
- Pat chicken dry and season with chili powder, cumin, smoked paprika, onion powder, salt, and pepper.
- Heat oil in oven-safe skillet over medium-high until shimmering. Sear chicken 2-3 minutes per side until browned.
- In a bowl, whisk chipotle peppers, adobo sauce, honey, and beer into a smooth sauce.
- Pour sauce over chicken in skillet, coating all pieces.
- Transfer skillet to oven and roast 20–25 minutes until chicken reaches 165°F internally.
- Let chicken rest 5 minutes, then shred with forks or stand mixer paddle. Squeeze lime juice over and combine.
- If desired, stir in cornstarch slurry to thicken sauce or reduce on stovetop.
Notes
Serve in tacos, bowls, quesadillas, or salads. Store leftovers in fridge up to 4 days or freeze for easy reheat meals later.