Chicken Thighs with Cranberry Balsamic Glaze

• 6 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1/2 cup cranberry sauce
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 clove garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon red pepper flakes

Steps

1. 1 Preheat oven to 400°F.
2. 2 Season chicken thighs with salt and pepper.
3. 3 Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5 minutes until golden.
4. 4 Flip thighs, transfer skillet to the oven, and roast for 20-25 minutes or until internal temperature reaches 165°F.
5. 5 While chicken cooks, whisk together cranberry sauce, balsamic vinegar, honey, garlic, thyme, and red pepper flakes in a small saucepan.
6. 6 Simmer glaze over medium heat until thickened, about 5 minutes.
7. 7 Remove chicken from oven, brush generously with the glaze.
8. 8 Return skillet to oven for 2-3 minutes to set the glaze.

Equipment

• Oven-safe skillet
• Basting brush

Variations

• Substitute chicken thighs with chicken breasts for a leaner option.
• Add a splash of orange juice to the glaze for a citrus twist.

Substitutions

• Use fresh cranberries and cook them down with sugar if you don't have cranberry sauce.
• Maple syrup can stand in for honey if needed.

Pairings

• Buttered noodles
• Steamed asparagus

Nutrition

Tips

• For crispier skin, start with room temperature chicken.
• Adjust the sweetness of the glaze by adding more or less honey to taste.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with roasted vegetables or a fresh green salad.
• Pairs beautifully with mashed sweet potatoes.

FAQ