Crispy Chipotle Honey Chicken Thighs with Gouda Mashed Potatoes

Crispy Chipotle Honey Chicken Thighs with Gouda Mashed Potatoes – After making this recipe dozens of times, I’ve perfected the trick to crispy chicken thighs with a tangy sweet glaze that’s better than takeout. The crispy skin, golden chicken, and creamy mashed potatoes will make your family beg for this dinner. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Ravioli Soup Recipe with Spinach and Parmesan and Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast.

What You'll Need for Crispy Chipotle Honey Chicken Thighs with Gouda Mashed Potatoes

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 6 bone-in, skin-on chicken thighs
• 1 lb baby potatoes
• 1 cup shredded Gouda cheese
• 2 tbsp honey
• 2 tbsp chipotle peppers in adobo sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• Optional: Fresh parsley, chopped
• Optional: Green onions, sliced

How to Make Crispy Chipotle Honey Chicken Thighs with Gouda Mashed Potatoes

1. Step 1: Prep the chicken: Pat the chicken thighs dry with a paper towel. Season both sides with salt, pepper, garlic powder, and onion powder. Heat a cast iron skillet over medium-high heat and add the chicken thighs, skin side down. Cook for 10-12 minutes or until the skin is crispy and golden brown. Flip and cook for another 5-7 minutes or until the chicken is cooked through.
2. Step 2: Make the glaze: In a small bowl, mix together the honey, chipotle peppers in adobo sauce, and smoked paprika. Brush the mixture onto the chicken thighs and cook for an additional 2-3 minutes on each side.
3. Step 3: Cook the potatoes: While the chicken is cooking, cut the baby potatoes in half and boil them in salted water for 10-12 minutes or until tender. Drain the potatoes and return them to the pot. Add the shredded Gouda cheese and use an immersion blender to blend until smooth and creamy.
4. Step 4: Serve: Serve the crispy chipotle honey chicken thighs with the Gouda mashed potatoes. Garnish with fresh parsley and green onions if desired.

Storing & Reheating Crispy Chipotle Honey Chicken Thighs with Gouda Mashed Potatoes

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The chicken can be seasoned and the potatoes can be boiled up to 1 day ahead. Store separately in the fridge until ready to cook.

Freezing Crispy Chipotle Honey Chicken Thighs with Gouda Mashed Potatoes

Freeze cooked chicken thighs for up to 2 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. The skin may become soggy.

Recipe Notes

• Chef tip: For an even crispier skin, try using a combination of baking powder and baking soda when seasoning the chicken.
• Best substitution: For a dairy-free version, substitute the Gouda cheese with nutritional yeast or a dairy-free cheese alternative.
• Make-ahead: The chicken can be cooked up to 2 days ahead and reheated in the oven before serving.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the chicken thighs are sticking to the skillet, try using a little bit of oil to help them release.

Crispy Chipotle Honey Chicken Thighs with Gouda Mashed Potatoes

⏱

Prep

10 mins

🍳

Cook

25 mins

⏳

Total

35 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 lb baby potatoes
• 1 cup shredded Gouda cheese

Seasonings

• 2 tbsp honey
• 2 tbsp chipotle peppers in adobo sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste

Optional Toppings

• Fresh parsley, chopped
• Green onions, sliced

Instructions

1. Step 1: Prep the chicken: Pat the chicken thighs dry with a paper towel. Season both sides with salt, pepper, garlic powder, and onion powder. Heat a cast iron skillet over medium-high heat and add the chicken thighs, skin side down. Cook for 10-12 minutes or until the skin is crispy and golden brown. Flip and cook for another 5-7 minutes or until the chicken is cooked through.
2. Step 2: Make the glaze: In a small bowl, mix together the honey, chipotle peppers in adobo sauce, and smoked paprika. Brush the mixture onto the chicken thighs and cook for an additional 2-3 minutes on each side.
3. Step 3: Cook the potatoes: While the chicken is cooking, cut the baby potatoes in half and boil them in salted water for 10-12 minutes or until tender. Drain the potatoes and return them to the pot. Add the shredded Gouda cheese and use an immersion blender to blend until smooth and creamy.
4. Step 4: Serve: Serve the crispy chipotle honey chicken thighs with the Gouda mashed potatoes. Garnish with fresh parsley and green onions if desired.

Notes

• Chef tip: For an even crispier skin, try using a combination of baking powder and baking soda when seasoning the chicken.
• Best substitution: For a dairy-free version, substitute the Gouda cheese with nutritional yeast or a dairy-free cheese alternative.
• Make-ahead: The chicken can be cooked up to 2 days ahead and reheated in the oven before serving.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the chicken thighs are sticking to the skillet, try using a little bit of oil to help them release.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked chicken thighs for up to 2 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. The skin may become soggy.
• Make ahead: The chicken can be seasoned and the potatoes can be boiled up to 1 day ahead. Store separately in the fridge until ready to cook.

Nutrition Per Serving

• Calories: 570
• Protein: 42g
• Fat: 28g
• Carbs: 35g
• Fiber: 3g
• Sugar: 7g
• Sodium: 850mg
• Cholesterol: 145mg
• Sat. Fat: 12g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Chipotle Honey Chicken Thighs with Gouda Mashed Potatoes FAQs

A Warm Final Note

I can’t wait for you to try Crispy Chipotle Honey Chicken Thighs with Gouda Mashed Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!