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Chipotle Honey Chicken Thighs With Smoked Gouda Mashed Potatoes

Chipotle Honey Chicken Thighs with Gouda Mashed Potatoes Bliss

This recipe for Chipotle Honey Chicken Thighs With Smoked Gouda Mashed Potatoes transforms a simple weeknight dinner into a flavor-packed celebration.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in Chicken Thighs Use skin-on for extra flavor and moisture.
  • 1/4 cup Honey Can be substituted with maple syrup.
  • 1 tablespoon Chipotle Chili Powder Adjust to taste for heat level.
  • 2 tablespoons Olive Oil Vegetable oil can be substituted.
  • 1 teaspoon Garlic Powder Fresh garlic is a great alternative.
  • 1 teaspoon Salt Sea salt or kosher salt recommended.
  • 1/2 teaspoon Black Pepper Freshly ground is preferable.
For the Mashed Potatoes
  • 2 pounds Russet Potatoes Yukon gold can be used for a creamier texture.
  • 1/2 cup Milk Use cream or a non-dairy milk for vegan option.
  • 1 cup Smoked Gouda Cheese Cheddar or mozzarella can be substituted.
  • 4 tablespoons Unsalted Butter Can be replaced with olive oil or vegan butter.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Dish
  • Large Pot
  • potato masher

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine honey, chipotle chili powder, olive oil, garlic powder, salt, and black pepper. Stir until well mixed. Add the bone-in chicken thighs, ensuring they are well coated with the marinade. Allow to marinate for at least 15 minutes.
  3. Peel and chop the russet potatoes into even chunks. Fill a large pot with salted water, add the potatoes and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain and set back in the pot.
  4. Add milk, unsalted butter, and smoked gouda to the drained potatoes in the pot. Mash until smooth and creamy. Season with salt and pepper to taste.
  5. Arrange the marinated chicken thighs skin-side up in a baking dish. Bake for 25-30 minutes until the skin is crispy and internal temperature reaches 165°F (75°C).
  6. Let the chicken rest for a few minutes before serving alongside the creamy smoked gouda mashed potatoes.

Nutrition

Serving: 1plateCalories: 540kcalCarbohydrates: 45gProtein: 34gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 900mgPotassium: 850mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Leftovers can be turned into quesadillas or tacos. Store in an airtight container in the fridge for up to 3 days.

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