Cranberry Balsamic Chicken Thighs

Mikekey *


Great with pearl couscous and buttered carrots.


★★★★★ 2 votes

6 Hr
1 Hr



  • 1/2 c
    fresh cranberries
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    soy sauce, low sodium
  • 1/4 tsp
    ground black pepper
  • 2 clove
    garlic, peeled
  • 1 tsp
    dried italian herbs, or thyme

  • 6-8
    chicken thighs, bone in and skin on
  • 1 Tbsp
    pure maple syrup
  • 1 Tbsp
    balsamic vinegar

How to Make Cranberry Balsamic Chicken Thighs


  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.

Printable Recipe Card

About Cranberry Balsamic Chicken Thighs

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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