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Cranberry Balsamic Chicken Thighs

You don’t have to wait till the holidays for fresh cranberries, you can use frozen to make a deliciously yummy chicken dinner with tart cranberries any time of the year.

This Cranberry Balsamic Chicken Thigh recipe is sweet and savory at the same time. The marinated boneless skinless chicken thighs are juicy and tender with plenty of flavor.

You’ll love the Cranberry Balsamic Chicken Thighs not only for its delicious flavor, but also that it’s a one skillet meal with easy clean up.

Cranberry Balsamic Chicken Thighs

4 chicken thighs, boneless, skinless

2 tablespoons unsalted butter

1 ½ cups cranberries, thawed

1 small red onion, sliced

¼ cup balsamic vinegar

1/8 cup orange juice

2 tablespoons honey

Thyme sprigs for garnishing

For The Marinade

1/2 cup fresh cranberries

2 tablespoon olive oil

2 tablespoons soy sauce

1/4 teaspoon ground black pepper

2 garlic cloves, roughly chopped

1 teaspoon dried thyme

Place thighs in a large zipper-type plastic bag.

Mix marinade ingredients in a blender until smooth. Pour marinade over thighs and seal bag and shake thoroughly to coat chicken. Place in fridge and marinate for at least 30 minutes.

After the thighs have marinated, remove from the refrigerator and set on a plate to the side.

Heat oven to 350 degrees.

On the stovetop over medium-high heat, melt butter in a large oven save skillet. Add the chicken and cook for 7-8 minutes. Turn thighs and cook another 7-8 minutes.

Transfer thighs to a plate and keep warm.

Add orange juice to skillet and deglaze pan. Add cranberries, balsamic vinegar, and honey.

Using a potato smasher, smash cranberries and at the same time mixing ingredients together. Add red onion and mix in. Add cooked thighs back to pan and spoon some cranberry mixture over meat.

Place skillet in preheated oven for 8-10 minutes, doing so to assure chicken is cooked through.

Remove from heat and plate thighs with brown rice and a side of vegetables.

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