A deliciously unique chicken dish with a sweet and spicy glaze that pairs perfectly with the smoky flavor of Gouda.
Ingredients
Scale:
2 lbs bone-in, skin-on chicken thighs
1/4 cup honey
2 tablespoons chipotle in adobo sauce, minced
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup smoked Gouda cheese, shredded
Fresh cilantro, chopped (for garnish)
Optional: lime wedges (for serving)
Instructions
In a large bowl, whisk together honey, minced chipotle, olive oil, garlic, smoked paprika, salt, and pepper until well combined.
Add the chicken thighs to the marinade, ensuring they are well coated. Massage the marinade into the chicken for even distribution of flavors. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours.
Preheat your grill to medium-high heat (around 375°F). If using a grill pan, heat it over medium heat on the stove.
Remove the chicken thighs from the marinade, letting the excess drip off. Discard the marinade.
Place the chicken thighs skin-side down on the grill. Cook for about 6-7 minutes, or until the skin is golden brown and crispy.
Flip the chicken thighs and grill for an additional 6-7 minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F.
During the last 2-3 minutes of cooking, sprinkle the shredded smoked Gouda evenly over the chicken thighs.
Once cooked, remove the thighs from the grill and let them rest for 5 minutes before serving. Garnish with fresh cilantro and serve with lime wedges if desired.
