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Chipotle Honey Chicken Thighs with Smoked Gouda Mashed Potatoes

Sweet, spicy, and smoky glazed chicken thighs served over a rich and creamy bed of homemade smoked gouda mashed potatoes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chipotle Honey Chicken
  • 6 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 0.33 cup honey
  • 2 tbsp chipotle peppers in adobo sauce finely chopped
  • 2 cloves garlic minced
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • salt and pepper to taste
  • fresh thyme and rosemary for garnish
Smoked Gouda Mashed Potatoes
  • 2 lbs Yukon Gold potatoes peeled and quartered
  • 0.5 cup heavy cream warmed
  • 4 tbsp unsalted butter
  • 1.5 cups smoked gouda cheese freshly grated

Equipment

  • Large oven-safe skillet
  • Large Pot
  • Potato masher
  • Whisk

Method
 

  1. Boil the peeled and quartered potatoes in salted water until fork-tender, about 15-20 minutes.
  2. Preheat oven to 400°F (200°C). Season chicken thighs with salt, pepper, and smoked paprika.
  3. In a large oven-safe skillet, heat olive oil over medium-high. Sear chicken skin-side down for 5-7 minutes until crispy. Flip and sear 2 more minutes. Remove from pan.
  4. Drain excess fat. Add garlic, honey, chipotles, and vinegar to the skillet. Simmer for 2 minutes to create the glaze.
  5. Return chicken to the skillet, skin-side up. Spoon glaze over the top. Bake for 15-20 minutes until cooked through (165°F internal).
  6. Drain potatoes, mash well, and stir in warm heavy cream, butter, and grated smoked gouda until smooth and melted.
  7. Serve the sticky glazed chicken thighs over a generous bed of the gouda mashed potatoes. Drizzle with extra pan juices and garnish with fresh herbs.

Notes

To ensure maximum crispiness on the chicken skin, pat the thighs completely dry with a paper towel before seasoning and searing.