Description
Chipotle Honey Chicken Thighs With Smoked Gouda Mashed Potatoes – juicy, smoky-sweet baked chicken thighs with a spicy chipotle honey glaze, served over ultra-creamy smoked Gouda mashed potatoes. A restaurant-quality meal made easy at home!
Ingredients
- 4 pieces bone-in chicken thighs (about 2 pounds)
- 1/4 cup honey
- 2 tablespoons chipotle chili powder
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the mashed potatoes:
- 2 pounds russet potatoes, peeled and cut into chunks
- 1 cup milk
- 4 ounces smoked gouda cheese, shredded
- 4 tablespoons unsalted butter
- Salt and pepper, to taste (for mashed potatoes)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, mix honey, chipotle chili powder, olive oil, garlic powder, salt, and black pepper. Add chicken thighs and coat well. Marinate at least 15 minutes or up to overnight.
- Place potatoes in a large pot, cover with water, add a pinch of salt, and bring to a boil. Cook 15–20 minutes until fork-tender. Drain.
- Return potatoes to the pot. Add milk, butter, and smoked gouda. Mash until smooth and creamy. Season with salt and pepper. Keep warm.
- Arrange chicken thighs skin-side up in a baking dish or oven-safe skillet. Bake 25–30 minutes until cooked through (165°F / 75°C) and skin is crispy.
- Serve chicken with mashed potatoes, spooning pan juices over the chicken.
Notes
- For best results, marinate chicken overnight for deeper flavor.
- Use smoked paprika as a substitute for chipotle chili powder for less heat but similar smokiness.
- For extra crispy skin, broil for 2-3 minutes at the end of baking.
- Substitute sweet potatoes for russet for a different flavor profile.
- Leftovers keep well in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Bake, Boil
- Cuisine: American, Tex-Mex