Chipotle Honey Chicken Thighs With Smoked Gouda Mashed Potatoes Recipe
Introduction
This dish features succulent chicken thighs marinated in a spicy chipotle honey glaze, paired with creamy smoked gouda mashed potatoes. It’s a comforting meal that balances spice and richness, perfect for a weeknight dinner or a special occasion.
Ingredients
- 4 pieces bone-in chicken thighs (about 2 pounds)
- ¼ cup honey
- 2 tablespoons chipotle chili powder
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 pounds russet potatoes, peeled and cut into chunks
- 1 cup milk
- 4 ounces smoked gouda cheese, shredded
- 4 tablespoons unsalted butter
- Salt and pepper, to taste (for seasoning mashed potatoes)
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: In a large bowl, mix honey, chipotle chili powder, olive oil, garlic powder, salt, and black pepper. Add the chicken thighs and coat them well in the marinade. Let sit for at least 15 minutes or refrigerate overnight for more flavor.
- Step 3: While the chicken marinates, place the potatoes in a large pot and cover 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.
- Step 4: Return the drained potatoes to the pot. Add milk, butter, and shredded smoked gouda. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm on low heat.
- Step 5: Place the marinated chicken thighs skin-side up in a baking dish or oven-safe skillet. Bake in the preheated oven for 25–30 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
- Step 6: Serve the chicken alongside the smoked gouda mashed potatoes. Drizzle any juices from the baking dish over the chicken for extra flavor.
Tips & Variations
- Adjust the chipotle chili powder to control the spice level according to your taste.
- For a fresh finish, garnish with chopped parsley before serving.
- Use Yukon Gold potatoes for a richer, buttery texture in the mashed potatoes.
- If you prefer boneless chicken thighs, reduce baking time slightly and check for doneness early.
Storage
Store leftover chicken and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in the oven to keep the skin crispy, and warm mashed potatoes on the stovetop or microwave, stirring occasionally.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but they may cook faster and could dry out. Keep a close eye on them and adjust cooking time accordingly.
What can I use if I don’t have smoked gouda cheese?
Sharp cheddar or smoked mozzarella are good alternatives that provide a similar smoky, creamy flavor in the mashed potatoes.
PrintChipotle Honey Chicken Thighs With Smoked Gouda Mashed Potatoes Recipe
This Chipotle Honey Chicken Thighs with Smoked Gouda Mashed Potatoes recipe delivers tender, juicy chicken thighs marinated in a sweet and spicy chipotle honey glaze paired with creamy, rich mashed potatoes infused with smoked Gouda cheese. It’s a perfect balance of smoky, spicy, and creamy flavors, ideal for a comforting weeknight dinner or a special occasion meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken Thighs and Marinade
- 4 pieces bone-in chicken thighs (about 2 pounds)
- ¼ cup honey
- 2 tablespoons chipotle chili powder
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Smoked Gouda Mashed Potatoes
- 2 pounds russet potatoes, peeled and cut into chunks
- 1 cup milk
- 4 ounces smoked gouda cheese, shredded
- 4 tablespoons unsalted butter
- Salt and pepper, to taste
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken thighs.
- Marinate chicken: In a large bowl, whisk together honey, chipotle chili powder, olive oil, garlic powder, salt, and black pepper. Add the chicken thighs and coat them thoroughly with the marinade. Let them rest for at least 15 minutes to absorb the flavors, or refrigerate overnight for deeper taste.
- Boil potatoes: While the chicken marinates, place the peeled and chopped potatoes into a large pot. Cover with water, add a pinch of salt, and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain the water completely.
- Mash potatoes: Return the drained potatoes to the pot and add milk, unsalted butter, and shredded smoked Gouda cheese. Use a potato masher or ricer to mash everything until smooth and creamy. Season with salt and pepper to taste. Keep warm on low heat.
- Bake chicken: Arrange the marinated chicken thighs skin-side up in a baking dish or oven-safe skillet. Bake in the preheated oven for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy and golden brown.
- Serve: Plate the baked chipotle honey chicken thighs alongside the smoked Gouda mashed potatoes. Drizzle any pan juices from the baking dish over the chicken for extra flavor. Optionally garnish with fresh chopped parsley.
Notes
- Adjust the spice level by increasing or decreasing the chipotle chili powder to suit your heat preference.
- For added freshness and color, garnish with freshly chopped parsley before serving.
- Marinating the chicken overnight yields more intense flavor, but 15 minutes is sufficient if short on time.
- Ensure the chicken reaches a safe internal temperature of 165°F to avoid undercooking.
Keywords: chipotle chicken, honey glazed chicken, smoked gouda mashed potatoes, baked chicken thighs, spicy chicken dinner, comfort food recipe
