Crispy Chipotle Honey Chicken Thighs with Gouda Mashed Potatoes

Crispy Chipotle Honey Chicken Thighs with Gouda Mashed Potatoes — Better than takeout! After making this recipe dozens of times, I’ve perfected the crispy texture and rich, sweet and spicy glaze. The trick I discovered is using a combination of baking powder and cornstarch for the ultimate crispy skin. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Homemade Olive Garden Style Breadsticks Recipe and Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes.

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
• 4 large russet potatoes
• 1 cup shredded gouda cheese
• 1/4 cup honey
• 2 chipotle peppers in adobo sauce
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Optional: Fresh parsley or cilantro for garnish

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

1. Prepare the chicken: Pat the chicken thighs dry with paper towels. Combine 1 tbsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Coat the chicken evenly with the mixture. Let it rest for 30 minutes.
2. Cook the chicken: Preheat the oven to 425°F (220°C). Heat 2 tbsp of oil in a large oven-safe skillet over medium-high heat. Add the chicken skin-side down and cook until the skin is crispy and golden brown, about 5-7 minutes. Flip the chicken and cook for another 2-3 minutes. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
3. Make the glaze: While the chicken is baking, combine honey, chipotle peppers, soy sauce, apple cider vinegar, smoked paprika, garlic powder, and onion powder in a small bowl. Mix well. Once the chicken is done, brush the glaze over the chicken and let it rest for 5 minutes.
4. Make the mashed potatoes: Peel and dice the potatoes. Boil them in salted water until tender, about 10-15 minutes. Drain the potatoes and mash them with the shredded gouda cheese, 1/4 cup of milk, 2 tbsp of butter, salt, and pepper to taste.
5. Serve: Serve the chicken thighs with the mashed potatoes and garnish with fresh parsley or cilantro. Drizzle any remaining glaze over the chicken.

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 prepared up to 1 day ahead. Store 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 in the fridge overnight 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 a one-pan meal, cook the potatoes in the chicken drippings after removing the chicken from the skillet.
• Best substitution: Substitute the chicken thighs with bone-in, skin-on chicken breasts or drumsticks.
• Make-ahead: The mashed potatoes can be made up to 2 days ahead. Reheat in the microwave or on the stove over low heat.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the chicken skin is not crispy, increase the oven temperature to 450°F (230°C) and broil the chicken for 2-3 minutes after baking.

Crispy Chipotle Honey Chicken Thighs with Gouda Mashed Potatoes

⏱

Prep

30 mins

🍳

Cook

45 mins

⏳

Total

1 hr 15 mins

🍽

Serves

6 servings

🥗

Diet

gluten-free

Ingredients

Main Ingredients

• 6 bone-in, skin-on chicken thighs
• 4 large russet potatoes
• 1 cup shredded gouda cheese

Seasonings

• 1/4 cup honey
• 2 chipotle peppers in adobo sauce
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Optional Toppings

• Fresh parsley or cilantro for garnish

Instructions

1. Prepare the chicken: Pat the chicken thighs dry with paper towels. Combine 1 tbsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Coat the chicken evenly with the mixture. Let it rest for 30 minutes.
2. Cook the chicken: Preheat the oven to 425°F (220°C). Heat 2 tbsp of oil in a large oven-safe skillet over medium-high heat. Add the chicken skin-side down and cook until the skin is crispy and golden brown, about 5-7 minutes. Flip the chicken and cook for another 2-3 minutes. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
3. Make the glaze: While the chicken is baking, combine honey, chipotle peppers, soy sauce, apple cider vinegar, smoked paprika, garlic powder, and onion powder in a small bowl. Mix well. Once the chicken is done, brush the glaze over the chicken and let it rest for 5 minutes.
4. Make the mashed potatoes: Peel and dice the potatoes. Boil them in salted water until tender, about 10-15 minutes. Drain the potatoes and mash them with the shredded gouda cheese, 1/4 cup of milk, 2 tbsp of butter, salt, and pepper to taste.
5. Serve: Serve the chicken thighs with the mashed potatoes and garnish with fresh parsley or cilantro. Drizzle any remaining glaze over the chicken.

Notes

• Chef tip: For a one-pan meal, cook the potatoes in the chicken drippings after removing the chicken from the skillet.
• Best substitution: Substitute the chicken thighs with bone-in, skin-on chicken breasts or drumsticks.
• Make-ahead: The mashed potatoes can be made up to 2 days ahead. Reheat in the microwave or on the stove over low heat.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the chicken skin is not crispy, increase the oven temperature to 450°F (230°C) and broil the chicken for 2-3 minutes after baking.

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 in the fridge overnight 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 prepared up to 1 day ahead. Store in the fridge until ready to cook.

Nutrition Per Serving

• Calories: 580
• Protein: 45g
• Fat: 25g
• Carbs: 45g
• Fiber: 3g
• Sugar: 12g
• Sodium: 1200mg
• 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!