Chipotle Honey Chicken Thighs
A deliciously easy dish bursting with flavor, combining sweet honey and smoky chipotle powder for a perfect weeknight dinner.
Ingredients
For the Chicken
- 4 pieces bone-in chicken thighs Can use skinless thighs for a healthier option.
For the Marinade
- 1/4 cup honey Agave nectar can be used as a vegan alternative.
- 2 tablespoons chipotle chili powder Reduce amount for less heat.
- 1 tablespoon olive oil
- 1 teaspoon garlic powder Increase to 2 teaspoons for more flavor.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Mashed Potatoes
- 2 pounds russet potatoes Can substitute with Yukon Gold for a creamier texture.
- 1 cup milk
- 4 ounces smoked gouda cheese
- 4 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together honey, chipotle chili powder, olive oil, garlic powder, salt, and black pepper.
- Add the bone-in chicken thighs to the marinade, ensuring each piece is well coated. Let them sit for at least 15 minutes, or refrigerate them overnight.
- While the chicken is marinating, place the potatoes in a large pot and cover them with water. Add a pinch of salt, bring to a boil over medium-high heat, and cook until fork-tender, about 15-20 minutes.
Cooking
- Once the potatoes are cooked, drain them and return them to the pot. Add milk, butter, and smoked gouda cheese. Mash until smooth and creamy. Season with salt and pepper to taste.
- Arrange the marinated chicken thighs skin-side up in a baking dish and bake in the preheated oven for 25-30 minutes.
- Serve the chicken thighs hot alongside the mashed gouda potatoes.
Notes
For a gourmet touch, sprinkle fresh herbs over the chicken. Warm the mashed potatoes on low heat, adding milk if needed.