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Chipotle Honey Chicken Thighs with Smoked Gouda Mashed Potatoes

Chipotle honey chicken thighs with smoked gouda mashed potatoes on a white plate garnished with green beans
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Juicy bone-in chicken thighs glazed with a bold chipotle honey sauce and served over creamy smoked gouda mashed potatoes. A restaurant-quality weeknight dinner with big flavors and simple steps.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lbs)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1/4 cup honey
  • 2 tablespoons chipotle peppers in adobo, minced
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice, freshly squeezed
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1/2 cup whole milk, slightly warmed
  • 1/4 cup butter
  • 1 cup smoked gouda cheese, shredded fresh from the block
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Pat chicken thighs completely dry with paper towels on all sides. Season generously on both sides with salt and black pepper.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook for 5 to 6 minutes without moving until skin is deep golden brown and crispy.
  4. Flip chicken and transfer skillet to the oven. Bake for 20 to 25 minutes until internal temperature reaches 165 degrees F at the thickest part.
  5. As soon as chicken goes in the oven, place cubed potatoes in a large pot and cover with cold salted water. Bring to a boil, then cook at a steady boil for 15 to 20 minutes until completely fork-tender with no resistance when pierced.
  6. While chicken bakes and potatoes cook, whisk together honey, minced chipotle peppers, garlic, and lime juice in a small bowl. Set aside.
  7. Drain potatoes thoroughly and let sit in the colander for 1 to 2 minutes to release steam. Return to the hot pot. Add butter, warm milk, salt, and pepper. Mash until smooth and creamy. Stir in shredded smoked gouda until fully melted and combined.
  8. Remove chicken from oven and brush generously with chipotle honey glaze on all sides.
  9. Return to oven for 5 minutes until glaze is sticky and caramelized. Watch closely to prevent burning.
  10. Rest chicken for 3 to 5 minutes. Spoon smoked gouda mashed potatoes onto plates and serve chipotle honey chicken thighs alongside.

Notes

  • For boneless, skinless chicken thighs, reduce oven baking time to 15 to 18 minutes and check for 165 degrees F internal temperature.
  • Start with 1 tablespoon chipotle peppers for milder heat and increase to taste.
  • Pat chicken very dry before searing – this is the key to crispy skin and a glaze that adheres well.
  • Shred gouda directly from the block for smoother, more even melting in the mashed potatoes.
  • Drain potatoes thoroughly and allow steam to escape before mashing to avoid watery results.

Nutrition

Find it online: https://www.benefitiany.com/chipotle-honey-chicken-thighs/