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Chipotle Honey Chicken Thighs with Gouda Mash Delight

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Master a sweet-heat comfort dinner with tender chicken thighs glazed in smoky chipotle honey, served over creamy Gouda mash.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs
  • 2–3 chipotle peppers in adobo, minced
  • 2 tablespoons adobo sauce
  • 3 tablespoons honey
  • 2 tablespoons lime juice
  • 1 tablespoon apple cider vinegar (optional)
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • Fresh cilantro or green onions, for garnish
  • Lime wedges, for serving
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 4 tablespoons unsalted butter
  • 1/2 cup warm milk or half-and-half
  • 1 cup shredded Gouda
  • 1/4 cup sour cream (optional)

Instructions

  1. Heat oven to 400°F (205°C). In a bowl, mix chipotles, adobo sauce, honey, lime juice, vinegar, garlic, paprika, cumin, salt, and pepper.
  2. Pat chicken dry. Toss with half of the chipotle-honey mix to coat. Let sit 15–30 minutes while you start the potatoes.
  3. Put potatoes in a pot of cold salted water. Bring to a boil. Cook 12–15 minutes until fork-tender. Drain well.
  4. Heat olive oil in an oven-safe skillet over medium-high. Sear chicken skin-side down 4–5 minutes until golden. Flip and cook 2 minutes.
  5. Mash hot potatoes with butter, warm milk, Gouda, and sour cream. Season with salt and pepper. Add more milk for extra creamy texture.
  6. Brush chicken with more glaze. Transfer skillet to the oven and bake at 400°F (205°C) for 15–20 minutes, until the thickest part reads 175°F for thighs. Optional: broil 1–2 minutes to caramelize.
  7. Brush on any remaining glaze. Rest 5 minutes. Spoon Gouda mash onto plates. Top with chicken, pan juices, and cilantro. Serve with lime wedges.

Notes

For a lighter dish, swap chicken for boneless, skinless thighs. Adjust spice level by modifying chipotle usage.

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