Best Cranberry Balsamic Chicken Thighs Recipes

CRANBERRY-BALSAMIC CHICKEN THIGHS

Steps:

• Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken, skin-side down, reduce heat to medium and cook, undisturbed, until golden brown, about 7 minutes. Remove all but 1 tablespoon fat from the pan.
• Turn the chicken over and add cranberries, vinegar, honey and thyme to the pan. Bring to a simmer over high heat, then reduce heat to maintain a simmer. Partially cover and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part without touching bone reaches 165 degrees F, 10 to 12 minutes.
• Transfer the chicken to a serving platter. Increase heat to high, add the remaining 1/4 teaspoon salt and cook uncovered, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce.

CRANBERRY BALSAMIC CHICKEN THIGHS

Steps:

• 1. Place thighs in a large zipper-type plastic bag or glass baking dish.
• 2. Mix marinade ingredients in a blender until smooth. Pour marinade over thighs and seal bag (or cover dish). Place in fridge and marinate, turning occasionally, for at least 30 minutes, or up to 6 hours.
• 3. Preheat oven to 375F. Mix syrup and vinegar in a small glass. Set aside.
• 4. Remove thighs (saving marinade) and place them skin side down in an oblong glass baking dish. Pour reserved marinade over thighs evenly.
• 5. Bake skin side down for 30 minutes. Remove from oven and turn skin side up. Brush with the syrup/vinegar mixture and return to oven. Bake another 20-30 minutes, or until skin is crispy and thighs are done.
• 6. Serve.

CRANBERRY BALSAMIC CHICKEN

Steps:

• Preheat oven to 325°. In a large ovenproof skillet over medium high heat, heat olive oil. Add chicken skin side-down and cook until the skin is golden and crispy, about 4 minutes. Remove chicken from heat and place on plate, skin side-up.
• Melt butter in the same skillet then add cranberries, vinegar, garlic, brown sugar, and orange zest. Return chicken to skillet and scatter herbs all around. Simmer until the liquid begins to thicken and the cranberries start to soften, 5 to 10 minutes.
• Transfer to oven and cook until the chicken thighs are cooked through, 18 to 25 minutes more.
• Serve warm.

BEST CRANBERRY CHICKEN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
• Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
• Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).