Cranberry Balsamic Chicken Thighs
Im not a huge fan of turkey... and I doubt i'm alone on that. When I found this recipe from Lindsay Cotter I knew I had found a winner. Ive made a few edits, but you are going to love it!
Cranberry Balsamic Chicken Thighs
Serves: 4
INGREDIENTS
2.5 lbs chicken thighs
3-4 fresh thyme springs
1 tsp of Italian seasoning
1/2 cup fresh cranberries
1 tbsp each maple syrup
1 tbsp balsamic vinegar
For the Marinade:
1/3 cup cranberries
2 tbsp olive oil
2 tbsp tamari sauce
2 tbsp maple syrup
1/4 cup balsamic vinegar
1/4 tsp sea salt
1/4 tsp black peppers
2 garlic cloves, minced
MARINADE INSTRUCTIONS
1. Make the Balsamic Chicken Marinade: Blend all the balsamic chicken marinade ingredients listed above in a food processor or blender until smooth.
2. Pour marinade over the chicken thighs, coating evenly.
3. Cover and place in fridge to marinate for 30 minutes or up to 24 hrs.
COOKING INSTRUCTIONS
1. Preheat oven to 375F.
2. Place chicken in an oven safe baking dish or dutch oven. Add 1/2 cup cranberries, thyme, and Italian herbs to the dish. Spread it out evenly on and around the chicken (skin side up).
3. Brush each chicken skin with the maple syrup/balsamic vinegar combo, save half for second coat.
4. After cooking for 25 -30 minutes check for doneness and brush with a second coat of balsamic and maple mixture.
5. Depending on the thickness of your chicken thighs and doneness continue to bake for an extra 10 minutes until the internal temperature reaches 165F (If chicken is done – skip the additional cook time). Next broil for 5 minutes to help skin crisp. *Keep a close eye on the chicken as to not let it burn.
6. After thoroughly cooked, remove from oven. Spoon the sauce from the pan onto each chicken thigh.
*Serve with the roasted cranberries on top and any extra fresh herbs desired