Chipotle Honey Chicken Thighs Gouda (Printable Version)

Smoky chipotle-honey glazed chicken thighs topped with melted smoked Gouda for a bold, comforting main.

# Ingredient List:

→ 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 - 1/2 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:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
02 - In a medium mixing bowl, whisk together the chipotle peppers in adobo, honey, olive oil, apple cider vinegar, minced garlic, smoked paprika, kosher salt, and black pepper until smooth and well combined.
03 - Pat the chicken thighs thoroughly dry with paper towels and arrange them skin-side up on the prepared baking sheet.
04 - Brush the chipotle-honey glaze generously over each chicken thigh, ensuring even coverage. Reserve about 2 tablespoons of the glaze for finishing.
05 - Bake for 30 minutes until the skin is golden brown and the internal temperature reaches 165°F.
06 - Remove the baking sheet from the oven. Brush the chicken thighs with the reserved glaze and sprinkle the shredded smoked Gouda evenly over each piece.
07 - Return to the oven for 5 minutes, or until the cheese is fully melted and bubbling.
08 - Garnish with fresh chopped cilantro and serve alongside lime wedges.

# Expert Tips:

01 -
  • The smoky heat from chipotle and the honey sweetness create a glaze that caramelizes into something you will want to lick off the pan.
  • Melted smoked Gouda on top takes this from a solid weeknight dinner to the kind of dish people ask about for weeks.
02 -
  • If you skip drying the chicken thoroughly, the skin will steam instead of crisp and you will lose the best part of this dish.
  • Reserving a little marinade for the second glaze creates layers of flavor that one coating simply cannot achieve.
03 -
  • Let the chicken rest for five minutes after it comes out so the juices redistribute instead of running all over your plate.
  • Smoked cheddar works beautifully as a Gouda swap and brings a slightly sharper edge that some people actually prefer.

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