Can I use boneless thighs?

Yes. They cook faster and make for easier slicing. Just shorten cooking time and check temp sooner.

Is this a Sweet And Savory Dinner?

Absolutely. The honey delivers the sweet note while chipotle provides savory smoke — that contrast defines a Sweet And Savory Dinner .

Can I make this ahead for a party?

Yes. Roast thighs until almost done, cool, then reheat and finish under broiler before serving. Keeps texture and speeds service for a Dinner Idea Party Meal .

What if I don’t have smoked Gouda?

Use smoked cheddar or a sharp cheese of choice. It changes the profile slightly but still delivers the smoky creaminess.

Is this a Southern Easy Dinner Recipe?

It borrows from Southern comfort with the mash and rich buttery elements, but chipotle gives it a Southwestern twist. It sits nicely in both camps.

Sticky Chipotle Honey Chicken Thighs with Smoked Gouda — Easy Weeknight Dinner

Description

Juicy chicken thighs glazed in a smoky chipotle-honey sauce, served with ultra-creamy smoked Gouda mash. It’s cozy, a little spicy, and perfect for both weeknight dinners and low-key dinner parties. Ready to cook?

Ingredients

Scale

4 bone-in chicken thighs (about 2 lb / 900 g)
¼ cup honey
2 tbsp chipotle chili powder
1 tbsp olive oil
1 tsp garlic powder
1 tsp salt
½ tsp freshly ground black pepper
2 lb russet potatoes, peeled and cut into chunks
1 cup milk (warm)
4 oz smoked Gouda, shredded
4 tbsp unsalted butter
Salt and pepper, to finish

Instructions

Heat the oven. Preheat to 400°F (200°C).
Make the glaze. In a large bowl whisk honey, chipotle powder, olive oil, garlic powder, salt, and pepper until smooth. Toss the chicken in the mixture, coating each piece thoroughly. Marinate at least 15 minutes; overnight in the fridge amps the flavor.
Cook the potatoes. Put potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer until a fork slides through easily (15–20 minutes). Drain well.
Mash the spuds. Return hot potatoes to the pot. Add warm milk, butter, and the shredded smoked Gouda. Mash or press until silky and lump-free. Taste and season with salt and pepper. Keep warm on the lowest heat. Don’t overwork the potatoes — you want fluffy, not gluey.
Roast the chicken. Arrange marinated thighs skin-side up in an oven-safe dish or skillet. Roast 25–30 minutes, or until the internal temperature reaches 165°F (75°C) and the skin turns caramelized and crisp. If you like extra glaze, brush another thin coat of the honey mix halfway through roasting.
Rest & serve. Let the thighs rest a few minutes after the oven. Plate a generous scoop of smoked Gouda mash, top with a thigh, and spoon any pan juices over the chicken for extra flavor.

Notes

Quick Notes & Tips
- Room-temperature honey blends better with the spices; cold honey clumps.
- Pat chicken dry before glazing to help the skin crisp up.
- If you want a deeper smoky note, add a pinch of smoked paprika to the rub.
- Check temp with an instant read thermometer — that’s the surest doneness test.
- For a shortcut, marinate the chicken while the potatoes cook to save time.
Variations
- Swap russets for sweet potatoes for a sweeter counterpoint to the chipotle.
- Use boneless thighs for faster cooking and easier slicing.
- Stir in chives or roasted garlic into the mash for an herby lift.
Garnish idea
- Sprinkle chopped parsley or chives over the mash and finish with a small drizzle of honey-chipotle glaze on the chicken. Simple and classy.
Storage
- Refrigerate leftovers in airtight containers for up to 3–4 days. Freeze cooked components up to 3 months. Reheat gently; add a splash of milk to loosen the mash if it tightens.