Juicy Cranberry Maple Chicken Thighs
Dive into the rich flavors of cranberry and maple with these succulent chicken thighs, a perfect blend of sweet and savory.
Equipment
- 1 ovenproof skillet large
- 1 Saucepan
- 1 Meat Thermometer
Ingredients
Chicken
- 4 bone-in skin-on chicken thighs
- Salt and pepper to taste
- 1 tbsp olive oil
Cranberry Maple Glaze
- 1 cup fresh cranberries
- 1/2 cup pure maple syrup
- 2 cloves garlic minced
- 2 tbsp soy sauce
- 1/4 cup water
Instructions
Preparation
- Rinse chicken thighs and pat dry. Season with salt and pepper. Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken, skin-side down, and cook until skin is golden brown, about 5 minutes.
- In a saucepan, combine cranberries, maple syrup, garlic, soy sauce, and water. Bring to a boil, then reduce heat to a simmer. Cook until cranberries burst and glaze thickens, about 8-10 minutes.
- Pour the prepared glaze over the chicken thighs, ensuring they're well coated.
- Preheat oven to 375°F. Transfer skillet with glazed chicken to the oven. Bake for 30-35 minutes, basting occasionally, until chicken is cooked through and glaze is bubbly.
Serving
- Remove chicken from oven and let rest for 5 minutes. Serve hot with additional glaze spooned over, paired with your choice of sides.
Storage
- Allow chicken to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Pat the chicken dry before seasoning to ensure a crispy skin.
Ingredient Substitutions: Use honey instead of maple syrup for a different flavor profile.
How to Serve: Pair with roasted vegetables or mashed potatoes for a complete meal.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the glaze a day in advance and store in the fridge.
Ingredient Substitutions: Use honey instead of maple syrup for a different flavor profile.
How to Serve: Pair with roasted vegetables or mashed potatoes for a complete meal.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the glaze a day in advance and store in the fridge.