Description
Sweet and smoky chipotle honey chicken thighs served over creamy smoked gouda mashed potatoes for a bold and comforting dinner.
Ingredients
- 5 bone in skin on chicken thighs
- 2 tablespoons adobo sauce (for chicken)
- 1 chipotle pepper finely chopped
- 1/4 cup honey (for chicken)
- 2 tablespoons fresh lime juice (for chicken)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon soy sauce
- 3 cloves garlic grated
- 1 tablespoon olive oil
- 1/2 teaspoon salt (for chicken)
- 1/4 teaspoon black pepper (for chicken)
- 2 pounds Yukon Gold potatoes
- 4 tablespoons butter (for potatoes)
- 1 cup whole milk warmed
- 1 cup shredded smoked gouda cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt (for potatoes)
- 1/4 teaspoon black pepper (for potatoes)
- 2 tablespoons butter (for glaze)
- 2 tablespoons honey (for glaze)
- 1 tablespoon adobo sauce (for glaze)
- 1 tablespoon lime juice (for glaze)
Instructions
- Whisk adobo sauce, chipotle pepper, honey, lime juice, paprika, cumin, soy sauce, garlic, olive oil, salt, and pepper in a large bowl.
- Add chicken thighs and coat them well. Cover and marinate for at least 2 hours or overnight in the refrigerator.
- Preheat oven to 375°F. Place chicken thighs skin side up on a lined baking sheet. Let them sit at room temperature for 20 to 30 minutes before baking.
- Bake for 30 to 40 minutes until the skin is golden and the internal temperature reaches 165°F.
- While the chicken cooks, place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for about 25 to 30 minutes until fork tender.
- Drain potatoes and mash until smooth. Add butter and warm milk gradually, mixing until creamy.
- Stir in shredded smoked gouda and sour cream until melted and smooth. Season with salt and pepper. Keep warm.
- In a small saucepan, melt butter over low heat. Stir in honey, adobo sauce, and lime juice. Simmer for 1 to 2 minutes until glossy.
- Remove chicken from the oven and brush or drizzle with the glaze.
- Serve chicken over a generous scoop of mashed potatoes and spoon extra glaze on top.
Notes
- Let the chicken rest for a few minutes before serving so the juices stay locked in.
- Mash potatoes while hot for the smoothest texture.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dinner
- Method: Baking
- Cuisine: American