Chipotle Honey Chicken Thighs (Printer-friendly)

Tender chicken thighs glazed in chipotle-honey and finished with melted smoked Gouda, smoky, sweet, comforting.

# What You Need:

→ Meats

01 - 8 bone-in, skin-on chicken thighs

→ Marinade & Sauce

02 - 2 tablespoons chipotle peppers in adobo sauce, finely chopped
03 - 3 tablespoons honey
04 - 2 tablespoons olive oil
05 - 2 tablespoons apple cider vinegar
06 - 2 garlic cloves, minced
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon kosher salt
09 - ½ teaspoon ground black pepper

→ Cheese

10 - 4 oz smoked Gouda cheese, shredded

→ Garnish

11 - 2 tablespoons chopped fresh cilantro
12 - Lime wedges

# How to Make It:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
02 - In a medium mixing bowl, combine the chipotle peppers, honey, olive oil, apple cider vinegar, minced garlic, smoked paprika, kosher salt, and black pepper. Whisk until smooth and well blended.
03 - Pat the chicken thighs dry with paper towels and arrange them on the prepared baking sheet.
04 - Brush the chipotle-honey mixture generously over each chicken thigh, ensuring even coating. Reserve about 2 tablespoons of the glaze for finishing.
05 - Bake for 30 minutes, or until the juices run clear and the skin is golden brown.
06 - Remove the baking sheet from the oven. Brush the chicken with the reserved glaze, then sprinkle shredded smoked Gouda evenly over each thigh.
07 - Return to the oven for 5 more minutes, or until the cheese is melted and bubbling.
08 - Garnish with chopped fresh cilantro and serve with lime wedges alongside roasted sweet potatoes or a crisp green salad.

# Expert Tips:

01 -
  • The combination of sticky chipotle honey glaze and melted smoked Gouda creates layers of flavor that taste like you spent hours over a grill.
  • Bone in skin on thighs are forgiving and juicy, so even on your worst day in the kitchen this dish turns out beautifully.
02 -
  • Do not skip patting the chicken dry because even a little moisture on the skin will steam the chicken instead of roasting it, and you will lose that irresistible crispness.
  • Reserving a bit of marinade for the end is the move that changed everything for me, since it adds a fresh sticky layer just before the cheese goes on.
03 -
  • Shred the Gouda straight from the fridge while it is still firm, because soft warm cheese turns into a gummy mess on the grater.
  • Let the chicken rest for three minutes after it comes out of the oven so the juices redistribute and the cheese sets just slightly before you serve.

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