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Chipotle Honey Chicken Thighs with Smoked Gouda Mashed Potatoes

Juicy, pan-seared chicken thighs glazed in a sticky, sweet-and-spicy chipotle honey sauce, served over rich and creamy smoked Gouda mashed potatoes. A perfect comfort food dinner ready in under an hour.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chipotle Honey Chicken
  • 8 boneless skinless chicken thighs
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 2 tbsp olive oil
  • 0.33 cup honey
  • 3-4 chipotle peppers in adobo minced
  • 2 tbsp adobo sauce from the can
  • 4 cloves garlic minced
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 2 tbsp unsalted butter for finishing sauce
Smoked Gouda Mashed Potatoes
  • 2.5 lbs Yukon Gold potatoes peeled and cubed
  • 4 tbsp unsalted butter
  • 0.5 cup heavy cream warmed
  • 0.5 cup whole milk warmed
  • 1.5 cups smoked Gouda cheese shredded
  • 1 pinch salt and white pepper to taste
Garnish
  • 2 tbsp fresh parsley chopped

Equipment

  • Cast Iron Skillet
  • Large Pot
  • Potato Ricer or Masher
  • Whisk

Method
 

  1. Place peeled, cubed potatoes in a large pot, cover with salted water, and boil for 15-20 minutes until tender.
  2. While potatoes cook, mix cumin, paprika, onion powder, salt, and pepper in a small bowl. Pat chicken dry and rub with the spice mix.
  3. In a separate bowl, whisk together honey, minced chipotle peppers, adobo sauce, garlic, soy sauce, and lime juice.
  4. Heat olive oil in a skillet over medium-high heat. Sear chicken thighs for 5-6 minutes per side until cooked through. Remove chicken from pan.
  5. Pour the sauce mixture into the hot skillet, scraping up browned bits. Simmer 2-3 minutes until thickened. Whisk in 2 tbsp butter.
  6. Return chicken to the pan and toss to coat in the glaze.
  7. Drain potatoes and return to hot pot to dry. Mash with 4 tbsp butter. Stir in warmed milk/cream and shredded Gouda until melted and smooth.
  8. Serve chicken over mashed potatoes, spooning extra sauce over the top. Garnish with parsley.

Notes

For extra heat, include the seeds from the chipotle peppers. Store leftovers separately to keep potatoes fluffy.