Chipotle Honey Chicken Thighs (Print Version)

Tender oven-baked chicken thighs glazed with chipotle-honey and topped with melted smoked Gouda.

# 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. Line a baking sheet with parchment paper or aluminum foil.
02 - In a medium 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 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, coating evenly. Reserve about 2 tablespoons of the glaze for finishing.
05 - Bake for 30 minutes until the juices run clear and the skin is golden brown and crisp.
06 - Remove the baking sheet from the oven. Brush the chicken thighs with the reserved glaze, then 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 chopped fresh cilantro and serve alongside lime wedges.

# Expert Tips:

01 -
  • The chipotle honey glaze walks that perfect line between sticky sweet and deeply smoky without overwhelming either direction.
  • Melted smoked Gouda on crispy chicken skin is the kind of combination that makes people close their eyes when they take the first bite.
  • Everything cooks on one sheet pan, which means you get bold, impressive flavor with almost no cleanup.
02 -
  • Dry your chicken thighs thoroughly before glazing, because even slightly damp skin will steam instead of crisp and you will end up with soggy bottoms.
  • Reserve a small amount of marinade before it touches raw chicken so you can use it safely for the final glaze without any cross contamination worries.
  • Check the label on your chipotle in adobo sauce if gluten is a concern, since some brands sneak in wheat based thickeners.
03 -
  • Shred the Gouda straight from the fridge with a box grater, because slightly cold cheese melts more evenly and creates those beautiful stretchy pools.
  • Let the baked chicken rest for two or three minutes after it comes out of the oven so the juices redistribute and stay inside the meat instead of running all over your cutting board.

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