Step by step

Method

4 steps

1. 1

   Mince the chipotle peppers and stir them with the honey, lime juice, garlic, salt, and 1 tablespoon oil. The marinade should smell smoky, sweet, and sharp.

2. 2

   Add the chicken thighs and turn until coated. Cover and refrigerate for 30 minutes to 1 day; keep it chilled if marinating longer than an hour.

3. 3

   Heat the remaining oil in a large skillet over medium. Let excess marinade drip off, then cook the thighs for 6–8 minutes on the first side, until the liquid has cooked away and the edges brown.

4. 4

   Flip and cook 5–7 minutes more, turning the heat down if the honey starts to darken too fast. The thickest thigh should reach 165°F. Rest 5 minutes, then top with green onion and lime.