Chipotle Honey Chicken Thighs with Smoked Gouda Mashed Potatoes
A delicious dish that combines sweet and smoky flavors with tender chicken thighs and creamy smoked Gouda mashed potatoes.
Ingredients
Main Protein
- 4-6 pieces bone-in, skin-on chicken thighs Trim excess fat and pat dry before seasoning.
Seasoning/Spice Blend
- 2 tbsp honey
- 1-2 tbsp chipotle peppers in adobo (finely chopped) Adjust quantity for spice preference.
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 2 cloves garlic (minced) Freshly minced is preferred.
- salt and black pepper to taste Season well for maximum flavor.
Starch
- 2 lb Yukon Gold potatoes (peeled and cubed) Perfect for mashing; alternative: Russet potatoes.
Liquids/Dairy
- 4 tbsp unsalted butter
- 0.5 cup heavy cream or whole milk Heavy cream creates rich mashed potatoes.
- 1 cup smoked Gouda cheese (shredded) Mix into mashed potatoes for creaminess.
Optional Finishing Ingredients
- fresh chives Chop and sprinkle on top before serving.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs dry, then rub them with olive oil, smoked paprika, minced garlic, salt, and black pepper.
Cooking
- Place the chicken thighs skin-side up in a baking dish. Bake in the preheated oven for about 30 minutes.
- While the chicken bakes, mix honey and chopped chipotle peppers in a bowl.
- After 30 minutes, brush the glaze over the chicken and return it to the oven.
- Boil the cubed Yukon Gold potatoes in a pot of salted water for about 15-20 minutes, until fork-tender.
- Drain the potatoes and return them to the pot. Add butter, heavy cream, and shredded Gouda. Mash until smooth.
- Bake the chicken for an additional 10-15 minutes until the internal temperature reaches 165°F (74°C) and it looks caramelized.
- Serve hot, garnished with fresh chives alongside the Gouda mashed potatoes.
Notes
For additional flavor, add a splash of Worcestershire sauce to the chicken glaze. Customize the garlic to your preference.