cranberry balsamic chicken thighs

Name: Cranberry Balsamic Chicken Thighs
Prep time: 6 h
Cook time: 1 h
Yield: 3
Cuisine: American
Ingredients: ## MARINADE; 1/2 cup(s) fresh cranberries; 2 tablespoon(s) olive oil; 2 tablespoon(s) soy sauce, low sodium; 1/4 teaspoon(s) ground black pepper; 2 clove(s) garlic, peeled; 1 teaspoon(s) dried italian herbs, or thyme; ## CHICKEN; 6-8 - chicken thighs, bone in and skin on; 1 tablespoon(s) pure maple syrup; 1 tablespoon(s) balsamic vinegar

(3 RATINGS)

33 Pinches 3 Photos

Mikekey *

Seattle, WA

Updated on Jan 6, 2018

Great with pearl couscous and buttered carrots.

Rate

prep time 6 Hr

cook time 1 Hr

method Bake

yield 3-4 serving(s)

Ingredients

MARINADE
1/2 cup fresh cranberries
2 tablespoons olive oil
2 tablespoons soy sauce, low sodium
1/4 teaspoon ground black pepper
2 cloves garlic, peeled
1 teaspoon dried italian herbs, or thyme
CHICKEN
6-8 - chicken thighs, bone in and skin on
1 tablespoon pure maple syrup
1 tablespoon balsamic vinegar

How To Make cranberry balsamic chicken thighs

Step 1

Place thighs in a large zipper-type plastic bag or glass baking dish.

Step 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.
Step 3

Preheat oven to 375F. Mix syrup and vinegar in a small glass. Set aside.
Step 4

Remove thighs (saving marinade) and place them skin side down in an oblong glass baking dish. Pour reserved marinade over thighs evenly.
Step 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.
Step 6

Serve.
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