Chipotle Honey Chicken Thighs (Printer-Friendly)
Smoky chipotle-honey glazed chicken thighs topped with melted smoked Gouda, cilantro, and lime.
# What You'll 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 oven to 400°F. Line a baking sheet with parchment paper or aluminum foil and set aside.
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. Reserve 2 tablespoons of the sauce for glazing later.
03 - Pat the chicken thighs thoroughly dry with paper towels. Arrange them skin-side up on the prepared baking sheet.
04 - Generously brush the chipotle-honey sauce over each chicken thigh, ensuring even coverage on all surfaces.
05 - Bake for 30 minutes, or 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 sauce. Sprinkle the shredded smoked Gouda evenly over each thigh.
07 - Return to the oven for an additional 5 minutes, or until the cheese is fully melted and bubbling.
08 - Garnish with fresh chopped cilantro and serve immediately with lime wedges alongside.
# Expert Advice:
01 -
- The chipotle honey glaze caramelizes in the oven so each bite has this gorgeous contrast of char and sweetness that you usually only get from a grill.
- Melted smoked Gouda tucked over crispy skin transforms simple chicken thighs into something that tastes like you spent twice as long making it.
02 -
- Do not skip patting the chicken dry because even slightly damp skin will steam instead of crisp and you will lose that beautiful caramelized texture.
- Reserving a few tablespoons of the glaze for the second brushing makes a huge difference since the first layer bakes into the meat and you want that fresh sticky coating right before the cheese goes on.
03 -
- Shred the smoked Gouda straight from the fridge with a box grater for the softest melt, and never use the pre bagged stuff that refuses to ooze properly.
- If you cannot find smoked Gouda, smoked cheddar steps in beautifully and gives you a slightly sharper bite that some people actually prefer.