Name: Chipotle Honey Chicken Thighs with Smoked Gouda Mashed Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 4 to 6 bone-in, skin-on chicken thighs; 2 tablespoons adobo sauce; 1 chipotle pepper, finely chopped; 1/4 cup honey; Juice of 1 lime; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 tablespoon soy sauce; 3 garlic cloves, grated; Salt, to taste; Black pepper, to taste; 1 tablespoon olive oil; 2 pounds Yukon Gold potatoes; 4 to 6 tablespoons butter; 1 cup whole milk or half-and-half; 1 cup shredded smoked Gouda; 1/2 cup shredded white cheddar cheese; 1 to 1 1/2 cups sour cream; 3 tablespoons butter (for glaze); 2 tablespoons honey (for glaze); 1 tablespoon adobo sauce (for glaze); Juice of 1/2 lime (for glaze)

Description

Juicy chipotle honey-glazed chicken thighs paired with rich, creamy smoked Gouda mashed potatoes for a bold and comforting meal.

Ingredients

4 to 6 bone-in, skin-on chicken thighs

2 tablespoons adobo sauce

1 chipotle pepper, finely chopped

1/4 cup honey

Juice of 1 lime

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 tablespoon soy sauce

3 garlic cloves, grated

Salt, to taste

Black pepper, to taste

1 tablespoon olive oil

2 pounds Yukon Gold potatoes

4 to 6 tablespoons butter

1 cup whole milk or half-and-half

1 cup shredded smoked Gouda

1/2 cup shredded white cheddar cheese

1 to 1 1/2 cups sour cream

3 tablespoons butter (for glaze)

2 tablespoons honey (for glaze)

1 tablespoon adobo sauce (for glaze)

Juice of 1/2 lime (for glaze)

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Instructions

In a large bowl, mix adobo sauce, chopped chipotle pepper, honey, lime juice, smoked paprika, cumin, soy sauce, garlic, salt, pepper, and olive oil until smooth.
Add chicken thighs and coat thoroughly. Cover and refrigerate for at least 30 minutes.
Preheat oven to 425°F (220°C). Place chicken skin-side up on a baking tray or skillet and roast for 35 to 40 minutes until cooked through.
Meanwhile, boil potatoes in salted water for 20 to 25 minutes until fork-tender. Drain and return to pot.
Mash potatoes, then add butter, warm milk, smoked Gouda, cheddar, and sour cream. Mix until creamy and season with salt and pepper.
In a small saucepan, melt butter and stir in honey, adobo sauce, and lime juice to make the glaze.
Brush glaze over chicken during the last 5 minutes of roasting, adding more after baking if desired.
Serve chicken over a generous portion of mashed potatoes.

Notes

Adjust chipotle and adobo for more or less heat.

Boneless chicken thighs or drumsticks can be used with adjusted cooking time.

Substitute cheeses like Monterey Jack or regular Gouda if needed.

Add chives or green onions to potatoes for freshness.

Store leftovers in the refrigerator for up to 3 days.

Reheat chicken in the oven and potatoes with added milk for best texture.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 720 kcal
Sugar: 18 g
Sodium: 900 mg
Fat: 42 g
Saturated Fat: 20 g
Unsaturated Fat: 18 g
Trans Fat: 1 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 155 mg