Chipotle Honey Chicken Thighs with Smoked Gouda Mashed Potatoes
Juicy chicken thighs marinated in a spicy-sweet chipotle and honey blend, paired with creamy smoked gouda mashed potatoes for a comforting and flavorful meal.
Ingredients
For the chicken
- 4 pieces bone-in chicken thighs (about 2 pounds; skin-on) for crispy results
- 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
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together honey, chipotle chili powder, olive oil, garlic powder, salt, and black pepper. Add the chicken thighs, ensuring they are well coated in the marinade. Let them sit for at least 15 minutes (or up to overnight in the refrigerator for more flavor).
- While the chicken marinates, place the potatoes in a large pot and cover them with water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes. Drain the potatoes.
Cooking
- In the same pot, add the drained potatoes, milk, butter, and smoked gouda cheese. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm on low heat.
- In a baking dish or oven-safe skillet, place the marinated chicken thighs skin-side up. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
Serving
- Serve the chicken thighs alongside the smoked gouda mashed potatoes. Drizzle any juices from the baking dish over the chicken for added flavor.
Notes
Leftovers can be stored in airtight containers in the refrigerator for 3-4 days. For longer storage, freeze in separate containers. Reheat in the oven or microwave, adding milk or broth to mashed potatoes if dry.