These sweet and spicy chicken thighs combine the flavors of honey and chipotle for the spicy heat you crave. Searing the chicken before baking gives a tasty crust on the outside.
The chipotle sauce is that kind of sweet heat that reminds you of a spicy barbecue sauce. It’s perfect for grilling too.
Don’t stop at chicken, though. This sauce will be equally wonderful on pork, beef and shrimp.
- Ingredients
- San Marcos Chipotle Salsa
- More Recipes with San Marcos Chipotle Salsa
- What can you substitute for chipotle salsa?
- Adjusting the Spicy Heat Level
- Recipe
Ingredients
I wanted to bring a lot of flavor to the sauce to make it spicy but not overwhelming. Being able to taste the food is the primary goal, right?
You won’t need much of each ingredient but they each make a powerful impact on the finished dish.
I’ve used all of my favorite things: balsamic vinegar, Worcestershire sauce, brown sugar, honey, mustard and a little bit of Liquid Smoke.
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San Marcos Chipotle Salsa
The star of the show is this little can of Chipotle Salsa. This can is spelled wrong, but it’s easy to find at the grocery store.
San Marcos Chipotle Salsa has become my favorite thing to add to my recipes lately. It’s the perfect amount of spicy heat. It’s hot but not overpowering.
If I can find it in central Arkansas, I’ll bet you’ll be able to find it as well.
I’ve grown to love it so I will be keeping it on hand. It’s only 70 cents a can! And, yet, it’s pure gold in recipes or alone as a condiment or dip.
Can I use boneless chicken thighs?
I’ve used bone-in chicken thighs because the flavor is great. I feel like cooking with the skin keeps the juices inside so that the chicken isn’t dry.
If you want to use boneless, skinless chicken thighs or maybe even chicken breasts, you won’t need to cook it as long.
In fact, you may not need to cook in the oven at all, if it’s thin enough. It may cook completely on the stove top when searing.
I would reduce the water in the sauce, though. There’s ¼ cup water to make sure the chicken doesn’t burn in the oven.
If you don’t need to cook as long in an oven, you won’t need that much water. You may only need a couple of tablespoons or so.
More Recipes with Chipotle Salsa
When you pick up a few cans of this chipotle sauce for yourself, here are some recipes you can try.
- Creamy Shrimp in Chipotle Sauce
- Italian Sausage Chili
- Salsa Chicken Enchiladas
- Chile Lime Shrimp Tacos
What can you substitute for chipotle salsa?
If you can’t find this salsa, you may be able to find “Chipotles in Adobo”. This is very similar except the peppers aren’t blended. They’re whole in the can.
If you want to use Chipotles in Adobo instead, use the blender to mix all the sauce ingredients instead of a whisk.
Adjusting the Spicy Heat Level
If you’re unsure about how much of the chipotle salsa you can handle, add about half to start. After mixing the honey chipotle sauce, taste a little bit on a cracker or tortilla.
Add more salsa, about two tablespoons at a time, until you reach the heat level you prefer.
If you’re curious about the spicy heat of chipotle, visit my Scoville Heat Scale.
Recipe
Sweet and Spicy Chicken Thighs
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For more information, be sure to check the recipe details in the attached 24Bite® post.
Equipment
- oven safe skillet (iron skillet used)
Ingredients
- 2 tablespoons Olive Oil
- 6 Chicken Thighs, with skins, bone-in
- Salt and Pepper
- 7 ounces San Marcos Chipotle Salsa
- 2 tablespoons Honey
- 2 tablespoons Brown Sugar
- 1 tablespoon Balsamic Vinegar
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Prepared Mustard
- 1 teaspoon Liquid Smoke
- ¼ cup Water
Instructions
- Preheat oven to 400℉.
- Heat oil in skillet on medium heat. Salt and pepper each piece of chicken, as desired.
- Once oil is heated, add chicken pieces. Sear each side until golden, about 3-4 minutes each side. Remove to plate.
- While chicken is cooking, add all remaining ingredients to a small bowl and whisk together. Pour mixture into same skillet. Heat through, about 2 minutes.
- With tongs, pick up one of the chicken thighs and place it in the sauce skin side down to coat then turn it over with skin side up and leave it in the skillet. Repeat for the remaining pieces of chicken.
- Place entire skillet with chicken (uncovered) in oven and cook until the inside of the chicken reaches 165℉, about 30-45 minutes, depending on the size of the thighs. About halfway, spoon sauce over the top to keep them from getting dry.
- Allow to cool 10 minutes before serving. Cover with as much sauce as desired and serve with a little bowl of sauce, if desired.
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Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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Neal says
This recipe turned out phenomenal! Had to stop myself after two thighs, otherwise my meal prepping for the week would have turned into a food coma tonight lol
Christian Guzman says
That’s great! I really understand. This one turned out really well. I love it too. Thank you for visiting!