mains/meat/recipes

Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs

Posted August 21, 2018 by Stephanie
Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs | www.iamafoodblog.com

Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs | www.iamafoodblog.com

Hatch chile season is here, it’s now or next year! Damn, the idea of something being in season gets me every time so Mike and I have been eating all of the Hatch chile things. If you haven’t heard about Hatch chiles – and it’s very probable you haven’t if you’re not in California or the southwestern United States – read a little bit more about them here.

Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs | www.iamafoodblog.com

Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs | www.iamafoodblog.com

Basically, they’re the produce pride and joy of New Mexico. Hatch chiles can only be grown there, kind of like how Champagne can only come from the Champagne region in France. They’re smoky spicy garlicky and just all around delicious. They also come in a variety of spice levels so if you’re not a hothead but like the flavor of chiles, Hatch has got your back.

Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs | www.iamafoodblog.com

When we get into a good thing, we really get into it, so all the things have been Hatch Chile lately. Things like these super-easy oven roasted hot honey Hatch chile salsa verde chicken thighs. Essentially, you crisp up some bone-in, skin on chicken thighs until the skins are golden and crackly, then roast them in the oven in a Hatch chile salsa verde bath. The chicken ends up being crispy, tender, and full of Hatch chile flavor. Drizzle some honey on top for a combination of sweet and heat and you have a winner.

Super-easy, fast, and full of flavor. What more could you want for dinner?

Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs | www.iamafoodblog.com

Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs Recipe
serves 2


  • salt and freshly ground pepper
  • 4 skin-on, bone in chicken thighs
  • neutral oil, for the pan
  • 1 small onion, diced
  • 1 cup hatch chile salsa verde
  • 1/2 cup chicken stock
  • 1-2 tablespoons honey
  • diced avocados, if desired
  • lime wedges, to finish
  • cilantro, to finish

Heat the oven to 375°F.

Season both sides of the chicken with salt and pepper. Heat up a bit of oil in an oven safe pan – a dutch oven works well – over medium high heat and sear the chicken thighs, undisturbed, until golden brown 5-8 minutes. Remove from the pan.

There should be quite a bit of rendered fat in the pan, but if it’s dry, add a bit of oil. Cook the onion, stirring, until soft but not brown. Stir in the salsa verde and chicken stock. Nestle in the chicken thighs and place in the oven, uncovered. Bake for 15-20 minutes, or until the chicken is cooked through.

Remove and drizzle with honey. Finish with avocado (if using), lime wedges, and plenty of cilantro.

4 Comments

  1. JaneC says:

    This was very good, and easy too. After cooking, we pulled the chicken off the bones and wrapped in grilled corn tortillas, though it would be good served with rice too. Don’t forget the squeeze of lime. Will definitely be doing this one again.

Leave a Reply

Your email address will not be published. Required fields are marked *