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Honey Chipotle Chicken Thighs with Peach Slaw

Recipe from Two Peas and Their Pod

Juicy Honey Chipotle Chicken Thighs are marinated in a sweet, smoky, and slightly spicy chipotle honey marinade, grilled to perfection, and served with a fresh and crunchy peach slaw. An easy and flavorful summer dinner!
Prep Time40 minutes
Cook Time10 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, chicken thighs, chipotle, honey, peach
Servings: 6
Calories: 413kcal

Ingredients

For the chicken:

  • 2 pounds boneless, skinless chicken thighs (about 8 pieces)
  • 2 chipotle peppers in adobo sauce
  • 1 tablespoon adobo sauce
  • 3 tablespoons honey
  • 2 cloves garlic, minced
  • 1 tablespoon fresh orange juice
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup avocado oil or olive oil

For the peach slaw:

  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 large peach, chopped
  • 1 cup diced cucumber
  • 2 green onions, chopped
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh orange juice
  • 1 tablespoon honey
  • Kosher salt and black pepper, to taste

Instructions

  • Make the Marinade. In a blender or food processor, combine the chipotle peppers, adobo sauce, honey, garlic, orange juice, cumin, paprika, salt, pepper, and oil. Blend until smooth.
  • Marinate the Chicken. Place the chicken thighs in a large bowl or zip-top bag and pour the marinade over the chicken. Toss to coat well. Cover and refrigerate for at least 30 minutes or up to 8 hours.
  • Make the Peach Slaw. In a large bowl, combine the cabbage, peach, cucumber, green onions, and cilantro. In a small bowl, whisk together the olive oil, orange juice, lime juice, and honey. Pour the dressing over the slaw and toss until evenly coated. Season with salt and black pepper to taste. Refrigerate until ready to serve.
  • Grill the Chicken. Preheat a grill to medium-high heat and lightly oil the grates. Remove the chicken from the marinade, letting the excess drip off. Grill for 5 to 7 minutes per side, or until the chicken is nicely charred and the internal temperature reaches 165°F.
  • Serve. Serve the grilled chicken with the peach slaw. Garnish with extra cilantro and lime wedges, if desired.

Notes

  • Adjust the number of chipotle peppers to control the spice level.
  • Marinate the chicken for at least 30 minutes, but no longer than 8 hours.
  • Chicken thighs are done when the internal temperature reaches 165°F.
  • Choose a ripe but firm peach for the slaw so it doesn't become too soft.
  • Store the chicken and slaw separately for up to 4 days in the fridge.
  • The chicken is also delicious sliced and served in tacos, burrito bowls, or salads.

Nutrition

Calories: 413kcal | Carbohydrates: 22g | Protein: 35g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 95mg | Sodium: 995mg | Potassium: 804mg | Fiber: 3g | Sugar: 17g | Vitamin A: 741IU | Vitamin C: 33mg | Calcium: 50mg | Iron: 2mg