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

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 | www.iamafoodblog.com

Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs

The best hot honey chicken you'll ever make: the smoke and spice of fresh Hatch green chiles with sweet honey over crispy oven roasted chicken thighs.
Serves 2
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Ingredients

  • salt and freshly ground pepper
  • 4 bone in skin on chicken thighs
  • neutral oil
  • 1 small onion diced
  • 1 cup hatch chile salsa verde see note
  • 1/2 cup chicken stock no sodium/unsalted preferred, enough to cover
  • 1-2 tbsp honey
  • avocados diced, if desired
  • lime wedges to finish
  • fresh cilantro to finish

Instructions

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

Notes

Making your own hatch chile salsa verde is best but you can buy this in most grocery stores too.

Estimated Nutrition

Nutrition Facts
Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs
Amount Per Serving
Calories 524 Calories from Fat 232
% Daily Value*
Fat 25.8g40%
Saturated Fat 2.7g17%
Cholesterol 0.01mg0%
Sodium 518mg23%
Potassium 342mg10%
Carbohydrates 34.4g11%
Fiber 8.8g37%
Sugar 10.8g12%
Protein 36g72%
* Percent Daily Values are based on a 2000 calorie diet.

10 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.

  2. Chris Zamora says:

    This was sooooo great!!! Loved it and had to take pictures of my creation as well. So tasty! And also there’s no ‘slow-cooker’ involved, which is among the most common recipes for chicken and hatch chiles online.

    1. Stephanie says:

      yay so happy you liked it :)
      i can’t wait until the hatch chiles start showing up here!!

  3. Cheryl Long says:

    It’s Hatch season here in Texas! YAY! Bought 25lbs of roasted chilies and now need to make them into something wonderful and then freeze the rest. I have all ingredients for this recipe, but not sure of the amount for chicken stock and honey. Can you share this part of the recipe?? It’s almost time to cook dinner! I’ll be happy to rate the results!

    1. Stephanie says:

      hi cheryl,
      it’s 1/2 cup chicken stock, just enough to cover and 1-2 tbsp honey to drizzle. we updated the recipe, thanks for letting us know!
      hope it turns out wonderful :)

  4. Nanette Autera says:

    Any adaptations for boneless, skinless chicken thighs? As much as I hate it, that’s all I can find at the grocery (why, oh why?!).

    1. Stephanie says:

      hi nanette,
      with boneless skinless you can make it entirely on the stove if you like, searing both sides until the chicken is cooked through, probably about 5-6 mins per side, depending on the size of your thighs, then just add the salsa verde and chicken stock and bring to a simmer. if you want to do it in the oven, sear the thighs, then pop in the oven for 10 minutes instead of 20. hope that helps :)

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Thanks for reading as always!
-Steph & Mike