Chipotle Honey Chicken Thighs with Smoked Gouda Mashed Potatoes
This Chipotle Honey Chicken with Smoked Gouda Mashed Potatoes delivers restaurant-quality flavor with weeknight ease. Sweet honey balances smoky heat from chipotle-glazed chicken thighs, while ultra-creamy mashed potatoes infused with smoked Gouda create the ultimate comfort-food pairing.
Equipment
- rimmed baking sheet or cast-iron skillet
- Large pot
- Potato masher
- Mixing bowl
Ingredients
- 4–6 bone-in, skin-on chicken thighs
- 2 tbsp honey
- 1–2 tbsp chipotle peppers in adobo, finely chopped
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 2 cloves garlic, minced
- salt and black pepper, to taste
- 2 lb Yukon Gold potatoes, peeled and cubed
- 4 tbsp unsalted butter
- 0.5 cup heavy cream or whole milk
- 1 cup smoked Gouda cheese, shredded
- fresh chives, for garnish
Instructions
- Preheat oven to 400°F (200°C). Pat chicken thighs dry and season generously with salt and pepper on both sides.
- Whisk together honey, chipotle peppers, olive oil, smoked paprika, and garlic. Brush half the glaze over the chicken and place on a baking sheet or in a cast-iron skillet. Roast for 30–35 minutes.
- While chicken roasts, boil potatoes in salted water for 15–20 minutes until fork-tender.
- Brush remaining glaze over chicken during the last 5 minutes of roasting. Return to oven until sticky and caramelized and chicken reaches 165°F internal temperature.
- Drain potatoes and mash with butter and cream until smooth. Stir in smoked Gouda until melted. Season with salt and pepper.
- Serve chicken over a bed of smoked Gouda mashed potatoes. Garnish with fresh chives and pan juices.
Notes
Adjust chipotle heat to taste—use just the adobo sauce for mild spice. Shred smoked Gouda fresh for the smoothest melt. Pat chicken skin very dry before roasting for maximum crispiness.