Chipotle Honey Chicken Thighs (Printable)

Smoky chipotle honey-glazed chicken thighs served with creamy smoked Gouda mashed potatoes.

# What You'll Need:

→ Chipotle Honey Chicken Thighs

01 - 8 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons chipotle peppers in adobo sauce, finely chopped
04 - 3 tablespoons honey
05 - 1 tablespoon apple cider vinegar
06 - 2 garlic cloves, minced
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper

→ Smoked Gouda Potatoes

10 - 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
11 - 4 tablespoons unsalted butter
12 - ½ cup whole milk
13 - 1 cup smoked Gouda cheese, shredded
14 - ½ teaspoon salt
15 - ¼ teaspoon black pepper
16 - 2 tablespoons chopped chives

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Combine chipotle peppers, honey, apple cider vinegar, minced garlic, smoked paprika, salt, and black pepper in a small bowl. Mix thoroughly until well blended.
03 - Pat chicken thighs dry with paper towels. Rub olive oil evenly over all pieces, then coat thoroughly with the chipotle honey mixture.
04 - Arrange chicken thighs skin-side up on the prepared baking sheet. Roast for 35–40 minutes, basting halfway with pan juices, until skin is caramelized and internal temperature reaches 165°F.
05 - Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15–20 minutes until fork-tender.
06 - Drain potatoes well and return to the pot. Add butter, milk, smoked Gouda cheese, salt, and pepper. Mash until smooth and creamy. Adjust seasoning as needed.
07 - Plate chicken thighs over a generous scoop of smoked Gouda potatoes. Sprinkle with chopped chives if desired.

# Tips from dashanddishes:

01 -
  • The chipotle honey glaze creates this incredible sticky caramelized crust that makes people think you slaved all day
  • Smoked Gouda mashed potatoes are the kind of rich creamy comfort food that make people close their eyes when they take the first bite
  • The whole dish comes together in just over an hour but tastes like something from a restaurant that takes reservations
02 -
  • Patting the chicken completely dry before applying the glaze is what makes the skin actually crisp up instead of staying rubbery
  • Warm your milk before adding it to the potatoes so they stay hot and absorb everything better
  • Shred the Gouda yourself because pre shredded cheese has anti caking agents that keep it from melting smoothly
03 -
  • Line your baking sheet with foil first then parchment because the honey can get messy and burn onto the pan
  • Use a thermometer instead of cutting into the chicken to check doneness so you do not lose all those juices

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