Chipotle Honey Chicken Thighs (Printable)
Smoky chipotle-honey glazed chicken thighs topped with melted smoked Gouda, cilantro and lime.
# 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
# Directions:
01 - Preheat oven to 400°F.
02 - In a medium bowl, combine chipotle peppers, honey, olive oil, apple cider vinegar, minced garlic, smoked paprika, salt, and black pepper. Whisk until smooth.
03 - Pat chicken thighs dry with paper towels and arrange on a baking sheet lined with parchment paper or aluminum foil.
04 - Brush the glaze generously over each chicken thigh, ensuring even coating. Reserve about 2 tablespoons of the glaze for finishing.
05 - Bake for 30 minutes until juices run clear and the skin is golden brown.
06 - Remove from oven and brush thighs with reserved glaze. Sprinkle shredded smoked Gouda evenly over each thigh. Return to oven for 5 minutes, or until cheese is melted and bubbling.
07 - Garnish with fresh cilantro and serve with lime wedges.
# Expert Tips:
01 -
- The sweet heat from chipotle and honey balances perfectly with the deep smokiness of melted Gouda cheese.
- Bone in skin on thighs guarantee juicy meat and a crackling golden crust every single time.
02 -
- Dry your chicken thighs thoroughly before glazing because any lingering moisture will steam the skin instead of crisping it.
- Reserving a bit of the glaze for the end rather than using it all at once gives you a fresher flavor layer that punches through the richness of the cheese.
03 -
- Let the chicken rest for three to five minutes after it comes out of the oven so the juices redistribute and the cheese sets just slightly.
- Shred the Gouda while it is cold for cleaner strands because warm cheese clumps and melts in your hands instead of on the chicken.