Dinner

Honey Chipotle Chicken Thighs with Smoked Gouda Mashed Potatoes Recipe

ByCharlotte Montgomery February 3, 2026February 3, 2026

Introduction

This recipe combines juicy, flavorful chicken thighs with creamy smoked gouda mashed potatoes for a comforting and satisfying meal. The smoky cheese adds a rich depth to the potatoes, while the chipotle-honey glaze gives the chicken a perfect balance of sweet and spicy.

A close-up of a black bowl filled with two pieces of grilled chicken thighs stacked on top of creamy mashed potatoes. The chicken is golden brown with a rich, shiny glaze and some charred edges, garnished with small green herb leaves scattered on top and around. The mashed potatoes underneath are smooth and creamy, lightly sprinkled with more green herbs and a light drizzle of sauce. The bowl sits on a striped cloth, set on a white marbled surface with some green leaves blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces bone-in chicken thighs (About 2 pounds)
1/4 cup honey
2 tablespoons chipotle chili powder
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds russet potatoes (Peeled and cut into chunks)
1 cup milk
4 ounces smoked gouda cheese (Shredded)
4 tablespoons unsalted butter
Salt and pepper to taste (for seasoning mashed potatoes)

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large bowl, mix together honey, chipotle chili powder, olive oil, garlic powder, salt, and black pepper. Add the chicken thighs and toss to coat well. Let them marinate for at least 15 minutes or refrigerate overnight for deeper flavor.
Step 3: While the chicken marinates, place the peeled and chopped potatoes in a large pot. Cover with water and add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes. Drain the potatoes.
Step 4: Return the drained potatoes to the pot. Add milk, butter, and shredded smoked gouda cheese. Mash everything together until smooth and creamy. Season with salt and pepper to taste. Keep warm on low heat.
Step 5: Arrange the marinated chicken thighs skin-side up in a baking dish or oven-safe skillet. Bake in the preheated oven for 25-30 minutes, until the internal temperature reaches 165°F (75°C) and the skin turns crispy.
Step 6: Serve the chicken thighs with the smoked gouda mashed potatoes on the side. Spoon any juices from the baking dish over the chicken for extra flavor.

Tips & Variations

For extra crispy skin, pat the chicken thighs dry before marinating.
Substitute smoked gouda with smoked cheddar or fontina for a different cheesy twist.
Add a splash of heavy cream to the mashed potatoes for even richer texture.
Use sweet potatoes instead of russets for a sweeter, colorful variation.

Storage

Store leftover chicken and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, covering the chicken to retain moisture and stirring the potatoes to prevent drying out.