Chicken. Chicken tastes like chicken. And that consistency is occasionally going to create culinary boredom. “Chicken, again!” someone at the table will moan.

This recipe is not just an antidote for boredom. This dish is for anyone who loves sweetness and heat. When I first bit into a piece, my eyes watered. Not from the succulent heat but from tasting something inspiring. This isn’t just chicken. This is CHICKEN. And no, you won’t be able to eat just one piece. The addiction here is automatic.

As summer just begins to edge away, this is a perfect weekend recipe. Add some fresh corn or green beans. Be inspired and get some arugula and heirloom tomatoes.

I would also suggest a pitcher of sangria. The chipotle here will have your mouth tingling.

Honey Chipotle Chicken

Servings: 4


For the Chicken:

  • 4 legs (with thighs attached)
  • ½ cup all-purpose flour
  • 1 tablespoon ground cumin
  • 1 tablespoon cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon Kosher salt
  • ⅓ cup canola oil

For the Sauce:

  • ½ cup wild flower honey
  • 1 cup Frank’s Hot Sauce [or similar red hot sauce]
  • 2 chipotles from the can in adobo
  • ¼ cup orange juice
  • 2 tablespoons cider vinegar


For the chicken, preheat the oven to 375°F. Combine all the dry ingredients in a shallow bowl. Heat a 16″ cast-iron skillet on medium-high and add oil.

Dredge the chicken in the flour mixture and place skin-side down and cook until well browned. Turn and cook the underside as well (2 to 3 minutes per side). Place the cast-iron skillet into the hot oven and bake approximately 15 minutes.

For the sauce, combine all ingredients over low to medium heat and simmer until thickened and has a syrup-like consistency. Remove from heat.

While cooking the chicken in the oven, preheat a stove-top grill. Once the chicken is removed from the oven, place the chicken in a large mixing bowl and add the sauce. Gently toss until well coated, then using tongs, place the chicken (skin-side down) on the grill pan and cook until the chicken gets a crispy skin again. Remove and serve.

Source: Adapted from Chef David Guas