Description
Chipotle Honey Chicken Thighs with Smoked Gouda Mashed Potatoes is a perfect blend of sweet, smoky, and savory flavors. Juicy chicken thighs coated in a chipotle-honey marinade paired with creamy mashed potatoes.
Ingredients
- 4 to 6 pieces bone-in, skin-on chicken thighs
- 2 pound Yukon Gold potatoes
- 1/2 cup butter
- 1/2 cup whole milk
- 1 cup shredded smoked Gouda cheese
- 1/2 cup white cheddar cheese (optional)
- 1/4 cup sour cream (optional)
- 1/4 cup adobo sauce
- 1 finely chopped chipotle pepper
- 1/4 cup honey
- 1/4 cup lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 tablespoon soy sauce
- 2 cloves grated garlic
- Salt to taste
- Pepper to taste
Instructions
1. In a large bowl, whisk together adobo sauce, chipotle pepper, honey, lime juice, smoked paprika, cumin, soy sauce, garlic, salt, and pepper. Add chicken thighs and coat evenly. Marinate for at least 2 hours or overnight.
2. Preheat oven to 425°F. Arrange marinated chicken thighs skin-side up on a foil-lined baking sheet. Roast for 35 to 45 minutes until cooked through and golden.
3. For the mashed potatoes, place Yukon Gold potatoes in a large pot, cover with cold salted water, and boil for about 30 minutes until fork-tender. Drain and mash with butter and milk until creamy. Stir in smoked Gouda cheese and optional white cheddar and sour cream. Season with salt and pepper.
4. For the glaze, melt butter in a small saucepan, whisk in honey, adobo sauce, and lime juice. Simmer for 1 to 2 minutes.
5. Serve mashed potatoes topped with chicken thighs and drizzle with glaze.
Notes
This dish pairs well with a fresh green salad or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 150mg