This Chipotle Honey Chicken Thighs with Smoked Gouda Mashed Potatoes recipe is a perfect balance of smoky, spicy, sweet, and creamy. The tender, juicy chicken thighs are glazed with a sticky chipotle honey sauce that caramelizes beautifully, while the mashed potatoes are silky and rich thanks to melted smoked gouda cheese.
Why You’ll Love This Recipe
I love how this recipe delivers bold, restaurant-quality flavor in a comfort food format. The chipotle peppers add just the right amount of heat, balanced by the sweetness of honey, and the smoked gouda gives the mashed potatoes a deep, savory richness. It’s perfect for dinner parties or a cozy weekend dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken Thighs:
6 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
For the Chipotle Honey Glaze:
2 tablespoons adobo sauce (from a can of chipotle peppers in adobo)
1–2 chipotle peppers, finely chopped (adjust to taste)
¼ cup honey
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
For the Smoked Gouda Mashed Potatoes:
2 pounds Yukon Gold potatoes, peeled and cut into chunks
4 tablespoons unsalted butter
½ cup whole milk (warm)
1 cup shredded smoked gouda cheese
Salt and pepper to taste
Directions
Prepare the Chicken: Pat the chicken thighs dry and season them with salt, pepper, garlic powder, and smoked paprika.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs, skin side down, for 5–7 minutes until browned. Flip and cook another 3 minutes. Remove and set aside.
Make the Glaze: In a small bowl, whisk together honey, adobo sauce, chopped chipotle peppers, apple cider vinegar, and soy sauce.
Glaze and Bake: Preheat oven to 400°F (200°C). Place the seared chicken in a baking dish. Brush generously with the glaze. Bake for 25–30 minutes, basting once or twice, until the chicken is cooked through and sticky.
Boil the Potatoes: While the chicken bakes, boil potatoes in salted water until fork-tender, about 15 minutes. Drain and return to the pot.
Mash and Mix: Add butter to the hot potatoes and mash. Stir in warm milk and shredded smoked gouda until creamy. Season with salt and pepper.
Serve: Plate the mashed potatoes and top with the glazed chicken thighs. Spoon over extra glaze from the baking dish if desired.
Servings and timing
This recipe makes 4 servings. Prep time: 15 minutes Cook time: 45 minutes Total time: 1 hour
Variations
I sometimes switch things up by using boneless skinless thighs when I want a quicker cook time or a lighter dish. If I’m in the mood for extra heat, I’ll add a pinch of cayenne to the glaze. For the mashed potatoes, smoked cheddar can be swapped for gouda, or I’ll mix in roasted garlic for added depth.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F for about 15 minutes or warm it in a skillet to keep the chicken skin crispy. The mashed potatoes reheat best on the stovetop with a splash of milk stirred in.
FAQs
How spicy is the chipotle glaze?
It has a medium heat level. I can adjust the spice by adding more or fewer chipotle peppers.
Can I use chicken breasts instead of thighs?
Yes, but I prefer thighs for juiciness and better flavor. Breasts work too, but I watch them carefully so they don’t dry out.
Can I make the mashed potatoes ahead of time?
Absolutely. I sometimes make them a day in advance and reheat with a little extra milk to bring back the creamy texture.
What’s a good substitute for smoked gouda?
I often use smoked cheddar, gruyere, or even a mix of mozzarella and parmesan for a similar rich flavor.
Can I grill the chicken instead of baking?
Yes, I like to grill the chicken for a smoky finish. I just brush the glaze on during the last few minutes to prevent burning.
Conclusion
Chipotle Honey Chicken Thighs with Smoked Gouda Mashed Potatoes is one of those dishes I come back to again and again. It’s rich, satisfying, and packed with flavor. Whether I’m cooking for guests or just craving something bold and comforting, this recipe always hits the spot.
Tender chicken thighs glazed with a spicy-sweet chipotle honey sauce, served over creamy smoked gouda mashed potatoes. A comforting, flavor-packed meal perfect for entertaining or a cozy dinner.
Ingredients
6 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 tablespoons adobo sauce (from chipotle peppers in adobo)
1–2 chipotle peppers, finely chopped
¼ cup honey
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
2 pounds Yukon Gold potatoes, peeled and cut into chunks
4 tablespoons unsalted butter
½ cup whole milk (warm)
1 cup shredded smoked gouda cheese
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Pat chicken thighs dry and season with salt, pepper, garlic powder, and smoked paprika.
Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin side down for 5–7 minutes until browned. Flip and cook another 3 minutes. Remove and set aside.
In a bowl, whisk together honey, adobo sauce, chopped chipotle peppers, apple cider vinegar, and soy sauce.
Place seared chicken in a baking dish and brush generously with the glaze. Bake for 25–30 minutes, basting once or twice, until cooked through and sticky.
While chicken bakes, boil potatoes in salted water until fork-tender, about 15 minutes. Drain and return to pot.
Add butter to hot potatoes and mash. Stir in warm milk and smoked gouda until creamy. Season with salt and pepper.
Serve mashed potatoes topped with glazed chicken thighs and spoon over extra glaze from the baking dish if desired.
Notes
Adjust the spice level by using more or fewer chipotle peppers.
Smoked cheddar or gruyere can be used instead of smoked gouda.
Make mashed potatoes ahead and reheat with a splash of milk.
Leftovers keep for up to 3 days in the fridge.
Grill chicken for a smoky finish, brushing glaze on at the end.
