Cherry Glazed Chicken Thighs
Crispy chicken thighs finished in a sweet and savory cherry balsamic glaze with garlic, thyme, and fresh cherries.
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Servings: 8 servings
Ingredients
- 8 chicken thighs patted dry and seasoned with kosher salt and black pepper
- 2 tablespoons extra virgin olive oil divided
- 5 cloves garlic minced
- 2 cups pitted fresh cherries 1 cup chopped, 1 cup halved
- 2 sprigs fresh thyme
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Juice of ½ lemon
- Pinch of salt
- ½ cup chicken broth
Instructions
- Pat chicken thighs dry and season generously with kosher salt and black pepper.
- Heat a large sauté pan over medium-high heat. Add 1 tablespoon olive oil. Place chicken thighs skin-side down and cook undisturbed for 7–8 minutes until skin is deeply golden and crisp. Flip and cook another 5 minutes.
- Remove chicken from pan and drain excess liquid if needed. Return pan to medium heat and add remaining tablespoon olive oil.
- Add garlic, cherries, and thyme. Cook 1–2 minutes until fragrant.
- Stir in balsamic vinegar, honey, lemon juice, and a pinch of salt. Bring to a simmer and cook about 2 minutes. Pour in chicken broth and bring to a gentle boil.
- Preheat oven to 350°F. Return chicken thighs to the pan, cover, and bake for 10 minutes.
- Uncover and continue baking for another 20 minutes until chicken is cooked through and sauce has thickened slightly.
- Remove from oven and spoon glaze over the chicken before serving.