Name: Cranberry Orange Glazed Chicken Thighs Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 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)

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.

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

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