Chipotle Honey Chicken
This homemade pulled barbecue chicken recipe is made with a chipotle chili pepper dry rub, then tossed in a sweet honey barbecue sauce. It's the perfect combination of sweet and spicy. This recipe can be made in an Instant Pot, slow cooker, in the oven, or on the grill and enjoyed all year long!
Servings: 8
Calories: 269kcal
Ingredients
Chipotle Chili Dry Rub
- 2 tablespoons chipotle chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup chicken broth * use gluten free, if necessary
- 2-3 pounds boneless, skinless chicken breasts
Honey Barbecue Sauce
- 1 cup ketchup
- 1/4 cup brown sugar * packed
- 1/4 cup white vinegar
- 1/4 cup honey
- 2 teaspoons Worcestershire sauce
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Instructions
- Mix together the chipotle chili powder, smoked paprika, garlic powder, and salt in a small bowl. Rub the mixture onto both sides of the chicken breasts.
- Pour the chicken stock into your slow cooker and place the chicken breasts inside, as well. Cover and cook on low for 6 hours.
- After the chicken is done cooking, transfer it to a bowl and shred it with 2 forks.
- Drain all but 1/2 cup of the liquid from the slow cooker and put the shredded chicken back in.
- Whisk together all of the ingredients for the barbecue sauce and pour over the chicken. Mix well.
- Keep the chicken in the slow cooker set to warm for serving.
Video
Notes
How To Make Chipotle Honey Chicken In An Instant Pot
To make this recipe in an Instant Pot, the only change you will make is how you cook the prepared chicken. Follow the instructions above for how to season the chicken and prepare the barbecue sauce.- Place the trivet and the chicken stock into the bottom of your Instant Pot. Lay the seasoned chicken breasts on top of the trivet and close the lid ensuring that the valve is in the sealed position.
- Set to pressure cook on high for 12 minutes for 2 pounds of chicken, or 15 minutes for 3 pounds of chicken.
- Once the time is up, allow the Instant Pot to do a natural release for 10 minutes, then open the valve to release and remaining pressure and carefully open the lid.
- Remove the chicken to a bowl and shred with 2 forks. Drain all but 1/2 cup of liquid from the bottom of the pot, return the shredded chicken and toss with the barbecue sauce.
- Set the Instant Pot to Keep Warm, as needed.
Tips and Techniques
- To make this recipe in the oven, or on the grill, season the chicken as directed in the recipe card. Preheat your grill or oven to 350°F and cook the chicken until it reaches an internal temperature of 165°F (cooking time will vary with the size of your chicken). Shred the cooked chicken and toss with the barbecue sauce as directed in the recipe card.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
Nutrition
Serving: 1serving | Calories: 269kcal | Carbohydrates: 26g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 91mg | Sodium: 741mg | Potassium: 733mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1282IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg