Chipotle Honey Lime Chicken
This Chipotle Honey Lime Chicken is smoky, sticky, and packed with flavour. Chicken is marinated in chipotle, honey, citrus, and garlic, then grilled or roasted until golden and caramelised. It’s the perfect mix of sweet heat and tang — perfect for BBQs or easy weeknight dinners.
Serves
4
Prep time
15 minutes
Cooking time
45 minutes
Helpful Tips
Storage
Store leftover chicken in an airtight container in the fridge for up to 3 days.
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Substitutions
- Chicken: Use thighs, drumsticks, or bone-in breasts if you prefer.
- Chipotle: Swap for chipotle paste, smoked chilli flakes, or a little smoked paprika for less heat.
- Honey: Maple syrup or brown sugar also work well.
- Citrus: Use lemon instead of lime if needed.
Serving Suggestions
Serve with coleslaw (see recipe here), steamed jasmine rice, and lime wedges for a complete meal.
Helpful Tips
Storage
Store leftover chicken in an airtight container in the fridge for up to 3 days.
Substitutions
- Chicken: Use thighs, drumsticks, or bone-in breasts if you prefer.
- Chipotle: Swap for chipotle paste, smoked chilli flakes, or a little smoked paprika for less heat.
- Honey: Maple syrup or brown sugar also work well.
- Citrus: Use lemon instead of lime if needed.
Serving Suggestions
Serve with coleslaw (see recipe here), steamed jasmine rice, and lime wedges for a complete meal.
Ingredients
- 1kg skin-on, bone-in chicken Marylands
- 2 tbsp honey
- 2 tsp chipotle peppers in adobo, finely chopped
- 4 garlic cloves, minced
- Juice of 1 orange (about ¼ cup)
- 2 tbsp lime juice
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp dried oregano
- Salt and freshly cracked black pepper, to taste
To serve:
- Coleslaw - see recipe here
- Steamed jasmine rice
- Lime wedges
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
495
kcal
Protein
45
g
Carbohydrates
18
g
Fat
27
g
Fibre
1
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Pat the chicken dry with paper towels. In a large bowl, toss it with olive oil, smoked paprika, oregano, salt, and pepper until evenly coated.
- In a separate bowl, mix together the honey, chipotle peppers (or paste), garlic, orange juice, and lime juice. Pour half of this mixture over the chicken. Toss to coat, cover, and refrigerate for 1–6 hours to marinate if time allows.
- Cook the chicken:
If using a BBQ:
- Preheat to medium heat (200–220°C).
- Place the chicken skin side down and grill for 10–12 minutes, or until the skin is golden and crisp.
- Flip the chicken and baste with some of the reserved marinade. Continue cooking for another 10–15 minutes, brushing occasionally, until the chicken is cooked through and lightly charred. For extra caramelisation, baste once more in the final few minutes of cooking. (Internal temperature should reach 85°C for thighs or 70°C for breasts.)
If using an oven:
- Preheat to 220°C (fan-forced 200°C).
- Arrange the chicken on a lined baking tray and roast skin side up for 35–40 minutes, brushing with the reserved marinade halfway through.
- For extra colour, switch to grill mode for the final 3–5 minutes.
Transfer the chicken to a platter and rest for a few minutes before serving. Serve warm with coleslaw, steamed jasmine rice, and lime wedges.
Ingredients
- 1kg skin-on, bone-in chicken Marylands
- 2 tbsp honey
- 2 tsp chipotle peppers in adobo, finely chopped
- 4 garlic cloves, minced
- Juice of 1 orange (about ¼ cup)
- 2 tbsp lime juice
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp dried oregano
- Salt and freshly cracked black pepper, to taste
To serve:
- Coleslaw - see recipe here
- Steamed jasmine rice
- Lime wedges
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
495
kcal
Protein
45
g
Carbohydrates
18
g
Fat
27
g
Fibre
1
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Pat the chicken dry with paper towels. In a large bowl, toss it with olive oil, smoked paprika, oregano, salt, and pepper until evenly coated.
- In a separate bowl, mix together the honey, chipotle peppers (or paste), garlic, orange juice, and lime juice. Pour half of this mixture over the chicken. Toss to coat, cover, and refrigerate for 1–6 hours to marinate if time allows.
- Cook the chicken:
If using a BBQ:
- Preheat to medium heat (200–220°C).
- Place the chicken skin side down and grill for 10–12 minutes, or until the skin is golden and crisp.
- Flip the chicken and baste with some of the reserved marinade. Continue cooking for another 10–15 minutes, brushing occasionally, until the chicken is cooked through and lightly charred. For extra caramelisation, baste once more in the final few minutes of cooking. (Internal temperature should reach 85°C for thighs or 70°C for breasts.)
If using an oven:
- Preheat to 220°C (fan-forced 200°C).
- Arrange the chicken on a lined baking tray and roast skin side up for 35–40 minutes, brushing with the reserved marinade halfway through.
- For extra colour, switch to grill mode for the final 3–5 minutes.
Transfer the chicken to a platter and rest for a few minutes before serving. Serve warm with coleslaw, steamed jasmine rice, and lime wedges.
Watch How to Make It
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