Smoky, sweet, and slightly spicy chipotle honey chicken thighs served with ultra-creamy smoked Gouda mashed potatoes for a bold, comforting, protein-packed meal.
Author:Mayaa
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:4 servings
Category:Main Course
Method:Searing and Baking
Cuisine:American
Diet:Halal
Ingredients
1.5 lb (680 g) boneless, skinless chicken thighs
1/3 cup honey
2 chipotle peppers in adobo sauce, finely chopped
1 tablespoon adobo sauce
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 lb (900 g) russet or Yukon gold potatoes, peeled and chopped
4 tablespoons butter
1/2 cup milk or heavy cream, warmed
1 cup smoked Gouda cheese, shredded
1/2 teaspoon salt (for potatoes)
1/4 teaspoon black pepper (for potatoes)
Instructions
Preheat the oven to 400°F (205°C).
Season the chicken thighs with salt, black pepper, and paprika.
In a small bowl, mix honey, chopped chipotle peppers, adobo sauce, and minced garlic.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs until browned on both sides, about 3–4 minutes per side.
Spoon the chipotle honey sauce over the chicken, coating well.
Transfer the skillet to the oven and bake for 20 minutes, until the chicken is cooked through and the sauce is sticky and caramelized.
Meanwhile, boil the potatoes in salted water until fork-tender, about 15–18 minutes. Drain well.
Mash the potatoes with butter and warm milk or cream until smooth.
Stir in shredded smoked Gouda until melted and creamy. Season with salt and black pepper.
Serve the chicken hot with smoked Gouda mashed potatoes and extra sauce spooned over the top.
Notes
Adjust chipotle peppers to control the spice level.
Chicken thighs stay juicier than breasts for this recipe.
Smoked cheddar or regular Gouda can replace smoked Gouda if needed.
Reheat mashed potatoes with a splash of milk to restore creaminess.