Chipotle Honey Chicken with Smoked Gouda Potatoes (Print)

Tender chicken thighs glazed with chipotle honey, served with creamy smoked Gouda mashed potatoes for a flavorful comfort meal.

# What You 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 lbs 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, for garnish

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - In a small bowl, mix together chipotle peppers, honey, apple cider vinegar, minced garlic, smoked paprika, salt, and black pepper until well combined.
03 - Pat chicken thighs dry with paper towels. Rub olive oil over them, then coat evenly with the chipotle honey mixture.
04 - Arrange chicken thighs skin-side up on 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 pot. Add butter, milk, smoked Gouda cheese, salt, and pepper. Mash until smooth and creamy. Adjust seasoning as needed.
07 - Serve chipotle honey chicken thighs over a generous scoop of smoked Gouda potatoes. Sprinkle with chopped chives if desired.

# Expert Advice:

01 -
  • The way the honey caramelizes with chipotle creates this perfect balance of heat and sweet that makes you want to lick the plate
  • Smoked Gouda mashed potatoes are the kind of side dish that upstages the main course in the best possible way
  • Everything happens in the oven and one pot so you are not chained to the stove while guests are hanging out
02 -
  • Pat the chicken really dry before applying the glaze or it will slide right off instead of sticking to the skin
  • Do not skip basting the chicken halfway through cooking it creates those gorgeous sticky caramelized bits
  • Warm your milk before adding it to the potatoes so they stay hot and absorb everything better
03 -
  • Shred the Gouda yourself instead of buying pre shredded cheese it melts so much better
  • If the glaze is getting too dark before the chicken is done tent some foil over the top
  • Let the chicken rest for 5 minutes before serving so the juices redistribute

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