Honey Chipotle Chicken Thighs with Peach Slaw
To try
Servings: 6 · $4/serving · Active: 40 min · Total: 50 min ·
chickenchicken-thighschipotlehoneypeachcandidateto-tryhigh-proteinsummergrilleasy
Honey Chipotle Chicken Thighs with Peach Slaw
Notes
- Imported from structured recipe metadata on 2026-08-20T09:01:39-04:00.
- Image saved locally at
/images/honey-chipotle-chicken-thighs-with-peach-slaw.jpg. - Added as a to-try candidate from validated source Two Peas & Their Pod: high-protein grilled chicken with seasonal peach slaw; original fresh herb replaced with parsley for household preference.
Ingredients
| Quantity | Unit | Item | Section | Pantry? |
|---|---|---|---|---|
| 2 | pounds | boneless, (skinless chicken thighs (about 8 pieces)) | Meat & Seafood | no |
| 2 | chipotle peppers in adobo sauce | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no | |
| 1 | tablespoon | adobo sauce | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 3 | tablespoons | honey | Peanut butter/jelly/honey | no |
| 2 | cloves | garlic, (minced) | Produce | no |
| 1 | tablespoon | fresh orange juice | Wine and beverages | no |
| 1 | teaspoon | ground cumin | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1 | teaspoon | paprika | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1 | teaspoon | kosher salt | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1/2 | teaspoon | black pepper | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1/4 | cup | avocado oil or olive oil | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | yes |
| 2 | cups | shredded green cabbage | Produce | no |
| 2 | cups | shredded red cabbage | Produce | no |
| 1 | large | peach, (chopped) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 1 | cup | diced cucumber | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 2 | green onions, (chopped) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no | |
| 1/3 | cup | chopped fresh parsley | Produce | no |
| 2 | tablespoons | olive oil | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | yes |
| 2 | tablespoons | fresh lime juice | Wine and beverages | no |
| 1 | tablespoon | fresh orange juice | Wine and beverages | no |
| 1 | tablespoon | honey | Peanut butter/jelly/honey | no |
| Kosher salt and black pepper, (to taste) | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
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 parsley. 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 parsley and lime wedges, if desired.
Meal-prep notes
- Leftover quality: TBD.
- Reheating: TBD.
- Good pairings: TBD.
- Prep ahead: TBD.