Apple Pie Spice Chipotle Chicken Thighs are juicy, flavorful, and packed with a sweet, smoky rub that tastes like fall on the grill. The seasoning blend mixes apple pie spice with chipotle chili powder, brown sugar, and warm spices like cardamom, coriander, and cumin. When cooked slowly over low heat, the sugar caramelizes into a golden crust while the chicken thighs stay moist and tender.

Ingredients for Apple Pie Spice Chipotle Chicken Thighs

• 8 bone-in, skin-on chicken thighs

• 2 tablespoons apple pie spice seasoning

• 1 1/2 tablespoons salt

• 2½ tablespoons brown sugar

• 1 teaspoon ground cardamom

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon chipotle chili powder

• 1 tablespoon oil (for brushing the grill grates)

Apple Pie Spice Chipotle Rub

Step-by-Step Grilling Instructions

1. Dry the chicken thighs – Pat them dry with paper towels. This helps the rub stick and ensures crispy skin.

2. Make the spice rub – In a small bowl, mix together apple pie spice, salt, brown sugar, cardamom, coriander, cumin, and ancho chili powder until well blended.

3. Season the chicken – Rub the spice mixture evenly over all sides of the chicken thighs. For the best flavor, let the chicken rest for 20 to 30 minutes at room temperature or  for best results refrigerate overnight.

4. Preheat the grill – Set your grill to low heat, around 300–325°F. Oil the grates lightly so the chicken won’t stick.

5. Grill the thighs slowly – Place the chicken thighs skin-side down first. Cook for about 10 minutes, then flip. Continue cooking over low heat, flipping every 8–10 minutes to prevent burning, until the internal temperature reaches 165°F. Total cook time will be about 35–40 minutes depending on the size of the thighs.

6. Rest and serve – Remove the chicken from the grill and let it rest for 5 minutes before serving. The resting time helps the juices redistribute and keeps the meat moist.

Some Sweet Heat Grilled Apple Pie Spice Chipotle Chicken Thighs by Searmarks

Tips and Variations

• Cooking low and slow is key — the sugar in the rub caramelizes instead of burning.

• If you like it sweeter, increase the brown sugar by 1 tablespoon. For more heat, add extra ancho chili powder or a pinch of cayenne.

• No apple pie spice? Mix cinnamon, nutmeg, ginger, and cardamom as a substitute.

• Leftover chicken thighs taste amazing sliced into wraps, over salads, or reheated with roasted vegetables.

Apple Pie Spice Chipotle Chicken Thighs FAQ

What makes this recipe unique? The blend of apple pie spice and ancho chili powder creates a balance of sweet, warm, and smoky flavors that you don’t normally find in grilled chicken.
Why cook on low heat? Low heat prevents the brown sugar from burning while allowing the chicken skin to crisp and the spices to deepen in flavor.
Can I bake instead of grill? Yes, bake the chicken thighs at 325°F for 40–45 minutes until the internal temperature reaches 165°F.
How do I store leftovers? Keep cooked chicken thighs in an airtight container in the refrigerator for up to 4 days.

Apple Pie Spice Chipotle Chicken Thighs Plated

Print Recipe

Apple Pie Spice Chipotle Chicken Thighs

By Drew – Serves: 3

Prep Time: 10 minutes – Cooking Time: 40 minutes

Apple Pie Spice Chipotle Chicken Thighs are juicy, flavorful, and packed with a sweet, smoky rub that tastes like fall on the grill. The seasoning blend mixes apple pie spice with chipotle chili powder, brown sugar, and warm spices like cardamom, coriander, and cumin. When cooked slowly over low heat, the sugar caramelizes into a golden crust while the chicken thighs stay moist and tender.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons apple pie spice seasoning
• 1 1/2 tablespoons salt
• 2½ tablespoons brown sugar
• 1 teaspoon ground cardamom
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ancho chili powder
• 1 tablespoon oil (for brushing the grill grates)

Instructions

1

Dry the chicken thighs – Pat them dry with paper towels. This helps the rub stick and ensures crispy skin.

2

Make the spice rub – In a small bowl, mix together apple pie spice, salt, brown sugar, cardamom, coriander, cumin, and ancho chili powder until well blended.

3

Season the chicken – Rub the spice mixture evenly over all sides of the chicken thighs. For the best flavor, let the chicken rest for 20 to 30 minutes at room temperature or for best results refrigerate overnight.

4

Preheat the grill – Set your grill to low heat, around 300–325°F. Oil the grates lightly so the chicken won’t stick.

5

Grill the thighs slowly – Place the chicken thighs skin-side down first. Cook for about 10 minutes, then flip. Continue cooking over low heat, flipping every 8–10 minutes to prevent burning, until the internal temperature reaches 165°F. Total cook time will be about 35–40 minutes depending on the size of the thighs.

6

Rest and serve – Remove the chicken from the grill and let it rest for 5 minutes before serving. The resting time helps the juices redistribute and keeps the meat moist.

Notes

Letting them rest with seasoning blend for at least 4 hours will result in the best result.