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Chipotle Honey Chicken Thighs with Smoked Gouda Mashed Potatoes

Tender chicken thighs coated in a sticky, sweet, and spicy chipotle honey glaze, served over incredibly creamy smoked gouda mashed potatoes.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chipotle Honey Chicken
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 3 tbsp honey
  • 2 chipotle peppers in adobo sauce finely chopped
  • 1 tbsp adobo sauce from the can
  • 3 cloves garlic minced
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 1 pinch salt and pepper to taste
  • 2 tbsp fresh parsley finely chopped, for garnish
Smoked Gouda Mashed Potatoes
  • 2 lbs Yukon Gold or Russet potatoes peeled and cubed
  • 4 tbsp unsalted butter cubed
  • 0.5 cup whole milk or heavy cream warmed
  • 1.5 cups smoked gouda cheese freshly grated
  • 0.5 tsp garlic powder

Equipment

  • Large Pot
  • Heavy-bottomed skillet or cast iron pan
  • Potato Masher
  • Mixing bowls

Method
 

  1. Boil the peeled and cubed potatoes in heavily salted water for 15-20 minutes until fork-tender. Drain well and return to the hot pot.
  2. While potatoes boil, whisk together honey, chopped chipotle peppers, adobo sauce, garlic, apple cider vinegar, paprika, cumin, salt, and pepper in a bowl. Toss the dried chicken thighs in this mixture.
  3. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 5-6 minutes on the first side until browned. Flip the chicken.
  4. Pour the remaining marinade from the bowl into the skillet. Reduce heat to medium-low and let simmer for 6-8 minutes until the sauce thickens into a sticky glaze and chicken is cooked through (165°F).
  5. Mash the drained potatoes with butter. Gradually stir in warm milk until smooth. Fold in grated smoked gouda and garlic powder until cheese is melted. Season with salt and pepper.
  6. Serve the glazed chicken thighs over a bed of the smoked gouda mashed potatoes. Spoon excess pan drippings over the top and garnish with fresh parsley.

Notes

Ensure you pat the chicken dry before tossing it in the marinade; this helps achieve a much better sear in the pan.