Meet your new go-to protein for any night of the week. This smoky, sweet, fall-apart tender honey chipotle chicken is made with Honey House Clover Honey — our 100% pure, raw, American-sourced honey — and it comes together in under 35 minutes. We love it piled into a burrito bowl, but honestly? It works in tacos, burritos, nachos, quesadillas, and just about anything else you can dream up.

Why You'll Love This Recipe

• It's one incredibly versatile protein. Make it once and use it all week — in tacos, burritos, burrito bowls, nachos, quesadillas, taco salads, or stuffed into a baked sweet potato. The possibilities are genuinely endless.
• The honey does the heavy lifting. Honey House Clover Honey adds a beautiful natural sweetness that perfectly balances the smokiness of the chipotle peppers, creating that addictive sweet-heat flavor in every single bite.
• One skillet, minimal cleanup. Everything comes together in a single oven-safe skillet — less mess, more time to enjoy the meal.
• It's fast and genuinely weeknight-friendly. From start to finish, you're looking at 35 minutes — with most of that being hands-off oven time.
• Pantry-friendly ingredients. You probably already have most of what you need on hand — it's that kind of recipe.
• Perfect for meal prep and freezer-friendly. Make a double batch and freeze half for an incredibly easy dinner down the road.

Ingredients

For the Chicken

• 2 tbsp olive oil
• 1½ lbs boneless, skinless chicken thighs (or breasts — see Pro Tips)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp onion powder
• Kosher salt and ground black pepper, to season

For the Honey Chipotle Sauce

• 2 chipotle peppers (from a can packed in adobo sauce), finely chopped
• 1 tbsp adobo sauce (from the can of chipotle peppers)
• ¼ cup Honey House Clover Honey
• ½ cup IPA beer (we used Samuel Adams Just the Haze — a great non-alcoholic option that keeps all the flavor!)
• 1 lime, juiced
• Optional: 1 tsp cornstarch whisked into ¼ cup water (to thicken sauce)

For Serving (Choose Your Adventure — See Below!)

• Corn or flour tortillas, warmed
• Cooked rice (white, brown, or cilantro-lime)
• Black beans or pinto beans
• Fresh cilantro, chopped
• Pico de gallo or fresh salsa
• Guacamole or sliced avocado
• Sour cream or Mexican crema
• Queso fresco
• Lime wedges
• Pickled red onions
• Shredded lettuce or cabbage

Equipment

• Medium oven-safe skillet or cast iron pan
• Small mixing bowl and whisk
• Two forks for shredding (or a stand mixer with paddle attachment)
• Instant-read thermometer

Pro Tips

1. Use Chicken Thighs if You Can: Boneless, skinless chicken thighs are more forgiving than breasts — they stay juicy and flavorful through the searing and roasting process. If you prefer breasts, pound them to an even thickness or butterfly them lengthwise so they cook evenly and don't dry out.
2. Don't Skip the Sear: Browning the chicken before adding the sauce creates a caramelized crust that builds deep, rich flavor throughout the dish. Two to three minutes per side is all it takes — and it makes a real difference.
3. Quality Honey Matters: Because honey is central to this sauce, the quality you use directly affects the final flavor. Honey House Clover Honey is 100% pure and raw, with a clean, naturally sweet floral flavor that complements the smokiness of the chipotles beautifully — without any of the artificial aftertaste you get from processed honey.
4. Control the Heat: Chipotle peppers pack a lovely smoky kick. If you're sensitive to spice, start with one pepper and add an extra tablespoon of adobo sauce instead — you'll still get that gorgeous smoky depth without as much heat.
5. Thicken or Glaze the Sauce: Once the chicken is shredded, you have options. Stir in a quick cornstarch slurry (1 tsp cornstarch + ¼ cup water) for a saucy finish, or crank the heat and reduce the sauce for a few minutes to get an irresistible sticky, honey-glazed coating. Both are delicious — it just depends on how you're serving it.

Instructions

1. Preheat your oven to 375°F (190°C). Add avocado oil to a medium oven-safe skillet over medium heat.
2. Season the chicken. While the oil heats, season the chicken all over with chili powder, cumin, smoked paprika, onion powder, 1½ tsp kosher salt, and ground black pepper.
3. Sear the chicken. Once the oil is hot and shimmering, add the chicken. Cook for 2–3 minutes per side until nicely browned. The chicken won't be fully cooked through yet — that's totally fine!
4. Make the honey chipotle sauce. Meanwhile, whisk together the chipotle peppers, adobo sauce, Honey House Clover Honey, and beer in a small bowl until combined.
5. Roast. Remove the skillet from heat. Pour the honey chipotle sauce over the chicken, turning each piece to coat well. Transfer the skillet to the oven and roast for 15–20 minutes, or until an instant-read thermometer reads 165°F (74°C) in the thickest part of the chicken. Let cool slightly.
6. Shred the chicken. Using two forks, shred the chicken into bite-sized pieces directly in the skillet — or pop it into a stand mixer with the paddle attachment for the easiest shred of your life. Return shredded chicken to the skillet, squeeze in the lime juice, and toss to combine. If you'd like a thicker sauce, stir in the cornstarch slurry or reduce over high heat for a few minutes.
7. Serve your way — see the section below for ideas! Enjoy every last bite.

How to Serve Your Honey Chipotle Chicken

This is where the fun really starts. Once your chicken is shredded and sauced, you've got a seriously versatile protein on your hands. Here's how we love to use it:

Burrito Bowl (Our Favorite!) — This is exactly how we served ours, and it is so good. Start with a base of cilantro-lime rice, add a scoop of black beans, then pile on the honey chipotle chicken. Top with pico de gallo, fresh avocado or guacamole, a drizzle of sour cream or crema, pickled red onions, and a squeeze of fresh lime. It's a full, satisfying meal in one bowl and it comes together so easily once the chicken is done.

Tacos — Char up small corn tortillas over a gas burner or in a dry skillet until they get a little color and smoke, then load them up with the shredded chicken and all your favorite toppings. Keep it simple with just cilantro and lime, or go all out with guac, crema, and pickled onions. Either way, taco night just got a serious upgrade.

Burritos — Warm a large flour tortilla, then layer in rice, beans, honey chipotle chicken, shredded cheese, sour cream, and salsa. Wrap it up tight, then toast it seam-side down in a skillet for a minute to seal everything together. Absolute perfection.

Bonus ideas: nachos, quesadillas, taco salads, stuffed baked sweet potatoes, or on slider buns for a fun party appetizer. Honestly, this chicken makes everything better.

Storage Tips

• Refrigerator: Store leftover chicken in an airtight container for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed through.
• Freezer: This chicken freezes beautifully. Let it cool completely, then divide into portions in freezer-safe bags or containers. Freeze for up to 3 months.
• Thawing: Thaw overnight in the refrigerator, or submerge the sealed container in room-temperature water for 20–25 minutes.
• Meal prep tip: Double the batch and freeze half for an instant burrito bowl, taco night, or nachos situation any night of the week.

Recipe Notes

The magic of this chicken comes down to a really smart balance of flavors. Chipotle peppers bring a deep, smoky heat — complex and layered in a way that fresh jalapeños just can't replicate. The beer adds richness and an earthy quality that rounds out the sauce and helps the chicken braise to tender, shreddable perfection. And then there's the honey: it's not just a sweetener, it's the ingredient that ties everything together, softening the sharpness of the chipotle and adobo while creating a gorgeous sticky-sweet glaze that coats every piece of chicken.

That's exactly why we reach for Honey House Clover Honey for this recipe. Our clover honey is 100% pure, raw, and sourced from American beekeepers we trust — with nothing added, nothing removed, and all the natural flavor fully intact. When honey is this good on its own, it makes the whole dish better. You'll taste the difference from the very first bite.

Perfect Pairings

Whether you're going the burrito bowl route or building out a full taco spread, here are some of our favorite things to serve alongside this chicken:

• Cilantro-lime rice as the perfect burrito bowl or taco side base
• Mexican street corn (elote) for a smoky, creamy side
• Classic tortilla chips and guacamole to start
• A cold beer alongside (it's what's in the recipe — why not pour one too?)
• Fresh watermelon agua fresca to cool things down after all that smoky, spicy goodness

Variation Ideas

While the classic honey chipotle combination is absolutely divine, feel free to get creative with these alternative options:

Honey House Recommendations

• Turn up the heat: Try swapping in Honey House Hot Honey for a sweet-heat punch that takes the chipotle spice to the next level — perfect if your household loves bold, fiery flavor. It's incredible in a burrito bowl especially.
• Keep it classic, double the honey: Drizzle a little extra Honey House Clover Honey over the finished chicken right before serving for an extra hit of pure, natural sweetness and a beautiful glossy finish.

Other Great Options

• Make it fully alcohol-free: We used Samuel Adams Just the Haze non-alcoholic IPA, but any non-alcoholic beer or low-sodium chicken broth works great here too.
• Make it slow cooker-style: Add the seasoned chicken, sauce ingredients, and beer directly to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Shred and serve as directed.
• Instant Pot version: Use the sauté function to sear, then increase the beer to 1 cup, seal, and pressure cook on high for 12 minutes with a 5-minute natural release.
• Use chicken breasts: Works great — just pound them flat or butterfly them so they cook evenly and stay juicy.
• Make it a sweet potato bowl: Skip the rice and pile the chicken onto a halved baked sweet potato with sour cream, cilantro, and a drizzle of Honey House Clover Honey. Unexpected and absolutely delicious.
• Spice it up your way: Add a dash of cayenne to the taco seasoning or an extra chipotle pepper to the sauce if you really love the heat.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Course: Main Dish
• Cuisine: Mexican & Tex-Mex
• Servings: 4
• Difficulty Level: Easy