Hot digitty dang. This is one heck of a dish with plenty of ingredients, but we promise you that once you've tried it you'll make it again...and again!

One of our popular and classic Mexican dishes here at Haughton Honey that uses some brilliant Mexican ingredients that can easily be found in good online delis. Great to share outside with friends on a balmy summers evening.

Marinade the chicken in the ancho chili marinade the day before cooking if possible.

Cook time
20 mins

Prep time
9+ hrs


Recipe provided by: Bobby Flay

  • FOR THE CHICKEN & MARINADE: 8 boneless chicken thighs
  • 1/2 cup of lime juice
  • 1/2 cup of extra virgin olive oil
  • 2 tablespoons of ancho chili powder
  • 2 tablespoons of Worcestershire sauce
  • 1 tablespoon of ground cumin
  • 2 garlic cloves, peeled and minced
  • 1 teaspoon of ground black pepper
  • FOR THE CHIPOTLE HONEY SAUCE: 1 cup of Haughton Honey
  • 1/4 cup of rapeseed oil
  • 4 tablespoons of ancho chili powder
  • 2-3 tablespoons of pureed, canned chipotle chilies in adobo
  • 2 tablespoons of Dijon mustard
  • 2 teaspoons of ground coriander
  • 2 teaspoons of ground cumin
  • 2 teaspoons of Spanish paprika
  • Salt and freshly ground black pepper
  • Corn tortilla chips for serving
  • FOR THE MONTEREY JACK CHEESE SAUCE: 2 tablespoons of unsalted butter
  • 2 tablespoons of plain flour
  • 2 cups of full fat milk, warmed
  • 16oz/1lb of Monterey Jack cheese, grated
  • Freshly ground black or mixed pepper
  • A pinch of grated nutmeg
  • FOR THE AVOCADO RELISH: 3 ripe Hass avocados, peeled, pitted and diced
  • 1 serrano or jalapeno chili, de-seeded and finely diced
  • 1/2 a small red onion, finely diced
  • The juice of 2 limes
  • 2 tablespoons of rapeseed oil
  • 2 teaspoons of Haughton Honey
  • Salt and freshly ground black pepper
  • A handful of freshly chopped coriander
  • FOR THE CHARRED JALAPENOS: 8 jalapeno chilies
  • Rapeseed oil for brushing
  • Salt and freshly ground black pepper
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz

  1. The Chicken Marinade: place the chicken thighs in a bowl. Whisk together the lime juice, olive oil, ancho chili powder, Worcestershire sauce, cumin, garlic and black pepper in a small bowl and pour over the chicken. Cover the chicken and refrigerate overnight. Chipotle Honey Sauce: whisk together the honey, rapeseed oil, ancho chili powder, chipotles, mustard, ground coriander, ground cumin and Spanish paprika. Season with salt and pepper and set aside.
  2. Monterey Jack Cheese Sauce: melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in 2 cups of the warm milk, increase the heat, bring to a boil and continue whisking until the sauce thickens and the flour taste has been cooked out, about 5 minutes. Remove the sauce from the heat and slowly whisk in the cheese a handful at a time. Continue whisking until smooth. Season with salt and pepper and nutmeg. Set aside.
  3. Avocado Relish: combine the avocados, serrano, onions, lime juice, oil, honey and salt and pepper to taste in a medium bowl. Fold in the coriander until combined.
  4. Charred Jalapenos: brush the jalapenos with oil and season with salt and pepper. Grill until charred all over, about 6 minutes.
  5. Preheat the grill to medium-high heat. Sprinkle the chicken well with salt and pepper and place the chicken thighs on the grill at a 45-degree angle to establish good grill marks. Once the chicken easily releases from the grill, turn it over to continue cooking. Start brushing the thighs with the chipotle honey sauce every few minutes. Once the internal temperature reaches 165 degrees F, or its juices run clear, about 8 minutes. Remove the chicken from the grill. Let the chicken rest for 5 to 10 minutes before serving. Slice the chicken. Layer the tortilla chips, top with sauce, chicken, relish and jalapenos.
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