Cranberry Orange Glazed Chicken Thighs Recipe

Cranberry Orange Glazed Chicken Thighs are the perfect balance of sweet, tangy, and savory—an ideal dish for cozy family dinners or festive holiday gatherings. Imagine tender, juicy chicken thighs coated in a vibrant glaze made with tart cranberries and zesty orange. The flavors come together beautifully, offering a dish that feels comforting enough for a weeknight meal yet elegant enough to serve at a celebratory table.

The inspiration for this recipe comes from the timeless pairing of cranberries and citrus, a duo often celebrated during autumn and winter. Cranberries are known for their tart bite, while oranges bring refreshing brightness, making them natural complements. By bringing these flavors into a savory glaze for chicken thighs, you create a meal that’s both familiar and exciting—a dish that feels like a nod to tradition but with a fresh, flavorful twist.

Why You’ll Love This Recipe

When it comes to chicken recipes, simplicity and flavor are key. Cranberry Orange Glazed Chicken Thighs check both boxes and more. Here’s why this dish deserves a spot on your table:

• Juicy and Flavorful: Chicken thighs are naturally tender and flavorful, absorbing the glaze beautifully.

• Balanced Flavors: The tangy cranberries and citrusy orange zest balance out the savory richness of the chicken.

• Versatile: Perfect for weeknight dinners, holiday meals, or even meal prepping for the week.

• Eye-Catching Presentation: The vibrant red glaze makes the dish look as impressive as it tastes.

• Easy to Make: With straightforward steps and common ingredients, this recipe is approachable for cooks of all levels.

Whether you’re preparing for a casual dinner or planning your holiday spread, this recipe brings warmth, comfort, and just the right touch of sophistication.

Ingredients

To make Cranberry Orange Glazed Chicken Thighs, you’ll need a mix of pantry staples and fresh ingredients. Here’s what you’ll gather before you start cooking:

• 6–8 bone-in, skin-on chicken thighs

• 1 cup fresh or frozen cranberries

• ½ cup orange juice (freshly squeezed is best)

• 2 tablespoons orange zest

• ¼ cup honey or maple syrup

• 2 tablespoons brown sugar

• 2 cloves garlic, minced

• 1 tablespoon soy sauce

• 1 teaspoon Dijon mustard

• 1 tablespoon olive oil

• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)

• ½ teaspoon ground cinnamon

• Salt and black pepper, to taste

• Fresh parsley, for garnish (optional)

• Orange slices or wedges, for garnish (optional)

Directions

Follow these step-by-step instructions to prepare your Cranberry Orange Glazed Chicken Thighs. Each step has been expanded with helpful tips and explanations to ensure you get the best possible results, even if this is your first time making the dish.

1. Preheat the Oven

The very first step is to preheat your oven to 400°F (200°C). This may seem like a simple task, but it is one of the most important. A properly preheated oven ensures even cooking and helps the chicken skin crisp up beautifully. If the oven is not fully heated before you place the chicken inside, the meat may cook unevenly, leaving you with dry spots in some areas and undercooked parts in others. While the oven heats, you can use this time to prepare the rest of your ingredients, giving you a smooth workflow in the kitchen.

2. Prepare the Chicken

Next, focus on the chicken thighs themselves. Using paper towels, gently pat each piece of chicken dry. This is a step that many home cooks skip, but it makes a big difference. When the skin is dry, it crisps up much better during cooking, giving you that irresistible golden-brown crust. Once the chicken is dry, season both sides generously with salt and freshly ground black pepper. Don’t be afraid to use a good amount of seasoning at this stage; it is the foundation of your flavor. The glaze will add plenty of tang and sweetness later, but the basic salt-and-pepper layer ensures the meat itself is well-seasoned.

3. Sear the Chicken

Now it’s time to lock in flavor and achieve that golden sear. Heat one tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. When the oil shimmers, place the chicken thighs skin side down. Be careful not to overcrowd the pan—if your skillet is too small, sear the chicken in batches. Overcrowding reduces the heat and causes the chicken to steam instead of crisp. Let the chicken cook undisturbed for 5–7 minutes. You should hear a steady sizzle as the skin crisps. When the skin is golden brown, carefully flip the thighs and sear the other side for an additional 3–4 minutes. Once both sides are browned, remove the chicken from the skillet and set aside on a plate. Don’t worry if the chicken isn’t fully cooked yet; it will finish in the oven.

4. Make the Cranberry Orange Glaze

With the chicken set aside, it’s time to turn your attention to the star of the dish—the glaze. In the same skillet, using the flavorful bits left behind from searing, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it, as garlic can quickly turn bitter. Next, stir in the cranberries, orange juice, orange zest, honey, brown sugar, soy sauce, Dijon mustard, thyme, and a pinch of ground cinnamon. The mixture will begin to bubble and release an incredible aroma. Allow it to simmer gently for 8–10 minutes, stirring occasionally. As the cranberries cook, they will start to burst, releasing their natural juices and thickening the sauce. The combination of tart cranberries and bright orange zest creates a glaze that is both tangy and sweet, with layers of flavor that perfectly complement the savory chicken.

5. Return the Chicken

Once your glaze has thickened slightly, it’s time to return the chicken thighs to the skillet. Nestle them back into the pan, placing them skin side up so they stay crispy on top while soaking up the glaze below. Use a spoon to ladle some of the sauce over each piece of chicken, ensuring that every thigh is coated with a bit of the cranberry-orange mixture. This step allows the flavors to begin melding together even before the chicken finishes baking.

6. Bake the Chicken

Carefully transfer the skillet to your preheated oven. Bake the chicken for 25–30 minutes, or until the internal temperature reaches 165°F (74°C). Using a meat thermometer ensures accuracy and guarantees that your chicken is cooked through but still juicy. During this time, the glaze will thicken even further, clinging to the chicken and forming a glossy, flavorful coating. Halfway through baking, you can spoon additional glaze from the pan over the chicken for extra flavor and shine.

7. Finish and Serve

Once the chicken has finished baking, remove the skillet from the oven and let it rest for about 5 minutes before serving. Resting is an often-overlooked step, but it allows the juices inside the meat to redistribute, keeping the chicken moist and tender. For a finishing touch, garnish the dish with freshly chopped parsley and a few orange slices or wedges. This not only adds color but also enhances the fresh citrus notes in the glaze. Serve the chicken warm, spooning extra sauce from the skillet over the top for maximum flavor. Pair it with your favorite sides, such as roasted vegetables, rice, or mashed potatoes, to complete the meal.

By following these detailed steps, you’ll end up with perfectly cooked chicken thighs that are juicy on the inside, crispy on the outside, and coated with a glaze that bursts with vibrant cranberry and orange flavor. This method ensures that every bite is as satisfying as it is beautiful on the plate.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: 55 minutes

• Yield: Serves 4–6

Best Side Dishes to Serve With Cranberry Orange Glazed Chicken

Pairing the right sides with this chicken dish enhances the flavors and makes your meal complete. Here are some great options:

• Roasted Vegetables: Carrots, Brussels sprouts, and parsnips roast beautifully with olive oil and herbs. Their caramelized sweetness complements the tangy glaze.

• Garlic Mashed Potatoes: Creamy potatoes provide the perfect comfort-food base to soak up the extra glaze.

• Steamed Rice or Quinoa: Light and simple grains let the chicken be the star while adding balance to the meal.

• Buttered Noodles: Wide egg noodles tossed in butter and fresh herbs pair nicely with the bold flavors of the glaze.

• Fresh Green Salad: A crisp salad with mixed greens, cucumbers, and a light vinaigrette offers a refreshing contrast.

Tips for Success

• Don’t Skip the Sear: Searing the chicken locks in juices and creates crispy skin that holds up well against the glaze.

• Taste the Glaze: Adjust sweetness and tartness by adding a little more honey for sweetness or more orange juice for tang.

• Use Fresh Ingredients: Fresh cranberries and freshly squeezed orange juice make a noticeable difference in flavor.

• Check Temperature: Always use a meat thermometer to ensure the chicken reaches a safe internal temperature.

• Let It Rest: Allowing the chicken to rest for a few minutes after baking ensures the juices redistribute, keeping the meat tender.

Variations to Try

This recipe is flexible and can be adapted to suit your preferences:

• Boneless Chicken Thighs: Use boneless, skinless thighs for quicker cooking. Reduce the baking time by 5–7 minutes.

• Chicken Breasts: Substitute with bone-in chicken breasts, though you may need to adjust cooking time depending on thickness.

• Spicy Twist: Add a pinch of red pepper flakes or cayenne pepper to the glaze for a hint of heat.

• Herbal Infusion: Swap thyme for rosemary or sage for a different aromatic profile.

• Cranberry Substitution: If cranberries aren’t in season, try using pomegranate arils for a similar tart flavor and festive color.

How to Store and Reheat

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freeze: Place cooled chicken in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

• Reheat: Warm in a covered skillet over medium heat or in the oven at 350°F (175°C) until heated through. Add a splash of orange juice to refresh the glaze.

Frequently Asked Questions (FAQs)

Can I make this recipe ahead of time?
Yes! You can prepare the glaze up to 2 days ahead and store it in the refrigerator. Simply reheat it on the stovetop before adding it to the chicken. You can also sear the chicken in advance and finish baking just before serving.

Can I use frozen cranberries?
Absolutely. Frozen cranberries work just as well as fresh. No need to thaw them before cooking—just add them directly to the skillet.

What if I don’t have fresh oranges?
Bottled orange juice can be used in a pinch, but fresh juice and zest provide brighter, fresher flavor.

Is this recipe gluten-free?
Yes, as long as you use a gluten-free soy sauce alternative like tamari or coconut aminos.

Cranberry Orange Glazed Chicken Thighs Recipe

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• Author: Michelle Davis
• Total Time: 55 minutes
• Yield: 4–6 servings 1x

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Description

Cranberry Orange Glazed Chicken Thighs bring together the perfect balance of savory, sweet, and tangy flavors. Juicy chicken thighs are seared until golden, then baked in a vibrant cranberry-orange glaze that’s both festive and comforting. This dish works beautifully for weeknight dinners but is also elegant enough for holiday gatherings or dinner parties.

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Ingredients

Scale 1x2x3x

• 6–8 bone-in, skin-on chicken thighs

• 1 cup fresh or frozen cranberries

• ½ cup fresh orange juice

• 2 tablespoons orange zest

• ¼ cup honey or maple syrup

• 2 tablespoons brown sugar

• 2 cloves garlic, minced

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1 teaspoon Dijon mustard

• 1 tablespoon olive oil

• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)

• ½ teaspoon ground cinnamon

• Salt and black pepper, to taste

• Fresh parsley, for garnish (optional)

• Orange slices, for garnish (optional)

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Instructions

• Preheat the oven to 400°F (200°C) to ensure the chicken cooks evenly and develops crispy skin.

• Pat the chicken thighs dry with paper towels, then season both sides generously with salt and pepper.

• Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin side down and sear for 5–7 minutes until golden brown. Flip and cook another 3–4 minutes. Remove from skillet and set aside.

• In the same skillet, sauté garlic for 1 minute. Add cranberries, orange juice, orange zest, honey, brown sugar, soy sauce, Dijon mustard, thyme, and cinnamon. Simmer 8–10 minutes until cranberries burst and glaze thickens slightly.

• Return the chicken thighs to the skillet, skin side up. Spoon some glaze over the chicken.

• Transfer skillet to the oven and bake for 25–30 minutes, or until chicken reaches 165°F (74°C). Spoon glaze over the chicken halfway through for extra flavor.

• Let the chicken rest for 5 minutes before serving. Garnish with parsley and orange slices. Serve warm with your favorite sides.

Notes

• For crispier skin, avoid overcrowding the skillet when searing.

• Fresh cranberries provide the best flavor, but frozen can be used without thawing.

• Adjust sweetness by adding more honey for a sweeter glaze or extra orange juice for tang.

• The glaze can be made ahead of time and reheated when ready to cook.

• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 40 minutes

Michelle Davis