Name: Honey BBQ Chicken Thighs with Creamy Garlic Mashed Potatoes Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 8 bone-in, skin-on chicken thighs; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup BBQ sauce (ensure gluten-free if needed); 3 tablespoons honey; 1 tablespoon apple cider vinegar; 1 teaspoon Dijon mustard; 2 pounds Yukon Gold potatoes, peeled and cut into chunks; 4 cloves garlic, peeled; 1/2 cup whole milk, warmed (or use dairy-free alternative); 1/4 cup unsalted butter (or substitute olive oil for dairy-free); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh chives (optional)

Introduction

This Honey BBQ Chicken paired with Garlic Potatoes is a comforting and flavorful meal perfect for any night of the week. Tender chicken thighs glazed with a sweet and tangy sauce complement creamy mashed potatoes infused with roasted garlic. Simple to prepare and satisfying to eat, it’s sure to become a family favorite.

A white plate holds two main parts: on the left is a piece of grilled chicken with a shiny, dark red-brown glaze that looks sticky and flavorful, slightly dripping onto the plate; on the right is a generous scoop of creamy mashed potatoes with a light beige color, topped with finely chopped green herbs and a drizzle of light brown gravy, creating a soft, textured look. A silver fork rests on the upper right edge of the plate, and the plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 bone-in, skin-on chicken thighs

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup BBQ sauce (ensure gluten-free if needed)

3 tablespoons honey

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

2 pounds Yukon Gold potatoes, peeled and cut into chunks

4 cloves garlic, peeled

1/2 cup whole milk, warmed (or use dairy-free alternative)

1/4 cup unsalted butter (or substitute olive oil for dairy-free)

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons chopped fresh chives (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil to prevent sticking.

Step 2: Pat the chicken thighs dry with paper towels. In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this mixture evenly over the chicken thighs.

Step 3: Place the chicken thighs skin side up on the prepared baking sheet. Bake in the oven for 25 minutes.

Step 4: While the chicken is baking, whisk together BBQ sauce, honey, apple cider vinegar, and Dijon mustard in a bowl to make the glaze.

Step 5: After the initial 25 minutes, brush the chicken generously with the honey BBQ sauce. Return the chicken to the oven and bake for another 15 minutes, or until the internal temperature reaches 165°F (74°C) and the sauce caramelizes.

Step 6: During the last part of the chicken bake, place the potato chunks and garlic cloves into a large pot and cover with cold salted water. Bring to a boil over high heat and cook until potatoes are fork-tender, about 15 to 18 minutes.

Step 7: Drain the potatoes and garlic well, then return them to the pot. Add warmed milk, butter, salt, and black pepper. Mash until smooth and creamy. Stir in chopped fresh chives if using.

Step 8: Serve the honey BBQ chicken thighs hot alongside the creamy garlic mashed potatoes immediately.

Tips & Variations

For extra crispy chicken skin, broil the chicken for 2-3 minutes at the end of baking—watch carefully to avoid burning.

Substitute dairy-free milk and olive oil for a vegan-friendly mashed potato version, though chicken would need an alternative for a fully vegan meal.

Add a pinch of cayenne pepper to the BBQ glaze for a subtle spicy kick.

Use red potatoes instead of Yukon Gold for a slightly different texture and flavor.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, you can use boneless thighs, but reduce the baking time to about 20-25 minutes or until they reach an internal temperature of 165°F (74°C).

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer; the internal temperature should reach 165°F (74°C). The juices should run clear, and the meat should no longer be pink inside.