This is a proper midweek crowd-pleaser. Crispy chicken, smoky chipotle heat, sticky honey glaze, and a fresh limey crunch, all wrapped up in warm tortillas. One pan, fast cooking, big payoff. It tastes bold, messy, and far more indulgent than the effort involved. Weeknight tacos, done properly.
Crispy Honey Chipotle Chicken Tacos
These crispy honey chipotle chicken tacos are loud in the best possible way. Sticky, smoky, sweet, spicy, crunchy, juicy, they tick every box for a fast, high-impact dinner that feels like you actually tried, even though it comes together in under 30 minutes. This is weeknight food with weekend energy.
The chicken gets properly crispy in the pan before being coated in a glossy honey and chipotle glaze, so you’re not just relying on sauce for flavour. A quick limey yoghurt slaw cuts through the heat and sweetness, keeping everything balanced and fresh. Wrapped up in warm tortillas, this is one of those dinners that disappears very quickly, usually followed by someone asking, “You making these again next week?”
Why this taco combo works so well
Chipotle paste brings smoke and heat without being aggressive, while honey softens it and creates that sticky, almost caramelised finish on the chicken. Lime zest and juice lift the whole thing so it doesn’t feel heavy, and chicken thighs stay juicy even when cooked hard and fast.
The slaw is deliberately simple. Crunchy cabbage, sharp red onion, cooling yoghurt and fresh coriander do exactly what they need to do, no more, no less. It’s the contrast that makes these tacos addictive.
Equipment you’ll need
Nothing fancy. A large frying pan or skillet is essential so the chicken can crisp up properly rather than steam. A sharp knife, chopping board, mixing bowl for the slaw, and something to warm the tortillas. That’s it. Minimal kit, maximum reward.
Ingredients
500g chicken thigh fillets
2 tbsp chipotle paste
2 tbsp honey
2 cloves garlic, minced
1 lime, zest and juice
Oil, for cooking
Salt and black pepper
For the slaw:
1/4 white cabbage, finely sliced
1/2 red onion, finely sliced
2 tbsp Greek yoghurt
5g coriander, chopped
1/2 lime, juiced
Salt
To serve:
Small soft tortillas
Sriracha, optional
Sliced jalapeños
How to make it
Cut the chicken into bite-sized pieces and season generously with salt and pepper. Don’t be shy here, it’s doing a lot of the work.
Heat a large pan over high heat with a drizzle of oil. Add the chicken in a single layer. Leave it alone. No stirring, no poking. Let it get properly golden and crispy on one side, then flip and cook until browned all over.
Lower the heat slightly. Add the garlic and chipotle paste and cook for about 30 seconds, just until fragrant.
Add the honey along with the lime zest and juice. Toss everything well so the chicken gets coated. Let it bubble for a minute or two until the sauce thickens and clings to the chicken.
While the chicken finishes, mix the cabbage, red onion, yoghurt, lime juice, coriander and a pinch of salt in a bowl. Taste and adjust. It should be fresh and sharp.
Warm your tortillas in a dry pan or microwave. Load them up with the slaw, pile on the sticky chicken, then finish with extra coriander, jalapeños, and a drizzle of sriracha if you like heat.
Tips for best results
Get the pan hot before the chicken goes in. If the pan isn’t hot enough, you’ll miss out on that crispy exterior. Also, don’t overcrowd the pan. Cook in batches if needed, crispy chicken is non-negotiable here.
If your chipotle paste is very spicy, dial it back slightly and let the honey do more of the heavy lifting. You can always add heat at the end.
Storage and leftovers
The chicken keeps well in the fridge for up to two days. Reheat in a pan to bring back some crispiness, or microwave if you’re in a rush. The slaw is best fresh but will hold for a day if needed.
Leftover chicken is also great in rice bowls, wraps, or chopped through a salad the next day.
FAQs
Can I use chicken breast instead of thighs?
Yes, but thighs are better. They stay juicier and crisp up more easily. If you use breast, don’t overcook it or it’ll dry out fast.
Is chipotle paste very spicy?
It’s more smoky than fiery, but heat levels vary by brand. Start with 1 tbsp if you’re unsure and build from there.
Can I make this dairy-free?
Absolutely. Swap the Greek yoghurt for dairy-free yoghurt or a splash of mayo with lime juice.
What can I use instead of tortillas?
Rice bowls, lettuce cups, or stuffed into pittas all work brilliantly. This chicken is flexible.
Can I meal prep this?
Yes, especially the chicken. Just keep the slaw separate and assemble fresh for best texture.
Straight-talking, big-flavour tacos that don’t mess around. This is the kind of recipe that earns a permanent spot in the rotation.
Crispy Honey Chipotle Chicken Tacos
Ingredients
- 500 g chicken thigh fillets
- 2 tbsp chipotle paste
- 2 tbsp honey
- 2 cloves of garlic minced
- 1 lime zest and juice
For the slaw:
- 1/4 white cabbage finely sliced
- 1/2 red onion finely sliced
- 2 tbsp Greek yoghurt
- 5 g coriander chopped
- 1/2 lime juiced
To serve:
- Small soft tortillas
- Sriracha optional
- Sliced jalapeños optional
Instructions
- Cut the chicken into bite sized pieces. Season well with salt and pepper.
- Heat a large pan over high heat with a drizzle of oil. Add the chicken and leave it alone. Don’t stir, let it get properly golden and crispy on one side, then flip and cook until browned all over.
- Lower the heat slightly. Add the garlic and chipotle paste, cook for 30 seconds.
- Add the honey and the lime zest and juice. Toss everything so the chicken gets sticky and glazed. Let it bubble for a minute until it clings to the chicken.
- While that’s happening, mix the cabbage, onion, yoghurt, lime, coriander, and salt.
- Warm your tortillas either in a pan or in the microwave. Load them up with the slaw, pile on the sticky chicken, then finish with coriander and an extra drizzle of sriracha if you like a little spice.
