Cranberry Glazed Chicken
These bone-in chicken thighs are browned in a skillet, then baked with a sweet-tart glaze made from whole cranberries, brown sugar, vinegar, mustard, and garlic. The finished chicken has browned skin beneath a glossy red coating with some berries still visible.
Chicken juices can thin a glaze as it bakes. Reserving some sauce before it touches the chicken gives you a thicker portion to brush on near the end—or at serving if the thighs are already done. Start checking the chicken early, since thigh size affects the baking time.
Ingredients for Cranberry Glazed Chicken
- 6 bone-in, skin-on chicken thighs, about 2 1/2 to 3 lb (1,150 to 1,350g)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
- 1 1/2 cups fresh or frozen whole cranberries (150g)
- 1/3 cup packed brown sugar (70g)
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1/4 cup water
- 1 tablespoon olive oil
Optional: Add a few sprigs of fresh thyme to the baking dish. Frozen cranberries can go into the saucepan without thawing, though they may need a little longer to simmer. Dried cranberries and jellied cranberry sauce are not direct substitutes for whole berries.
How to Make Cranberry Glazed Chicken
- Preheat and season: Heat the oven to 375°F (190°C). Pat the thighs dry and season with the salt and pepper. Dry skin browns more readily.
- Simmer the sauce: Combine the cranberries, brown sugar, vinegar, mustard, garlic, and water in a small saucepan. Bring to a simmer over medium heat, then reduce to medium-low. Cook for 8 to 12 minutes, until most berries have burst and the sauce lightly coats a spoon but remains spoonable. Taste and add a little more brown sugar if it is too tart. Transfer about one-third of the sauce to a clean bowl; keep it away from the chicken and any utensils used on the chicken.
- Sear the thighs: Heat the olive oil in a 12-inch skillet over medium-high heat. Sear the thighs skin-side down until golden, then turn briefly to brown the other side, about 8 to 12 minutes total; allow more time if working in batches. Leave space between pieces so they brown instead of steaming. Transfer skin-side up to a 9-by-13-inch baking dish, or a larger dish if they overlap.
- Glaze and bake: Spoon the sauce left in the saucepan around and lightly over the thighs. Do not add liquid to the dish; the chicken will release juices. Bake uncovered, skin-side up, in the 375°F oven. Start checking the thickest thigh after 30 minutes. Baking typically takes about 35 to 40 minutes, but large thighs may need longer.
- Finish and rest: If the chicken is not yet done and appears to need another 8 to 10 minutes, brush it with the clean reserved sauce and continue baking. If it is already done, brush on the reserved sauce at serving instead. Check each thigh in its thickest part without touching bone; each must reach at least 165°F (75°C). Rest for about 5 minutes before serving.
How to Keep the Cranberry Glaze Glossy
Simmer the cranberry mixture until it coats a spoon before adding it to the baking dish. Juices released by the chicken will thin the sauce in the dish, but the separately reserved portion stays thick enough for a finishing coat. Leave excess watery liquid behind rather than pouring it over the plated thighs.
Chicken Thigh Size and Doneness
The baking window applies to seared, bone-in thighs, not breasts or mixed chicken pieces. Check at 30 minutes, then continue baking as needed until every thigh reaches 165°F. Insert the thermometer into the thickest part without touching bone; the color of the glaze cannot tell you whether the chicken is done.
Serving and Leftovers
Serve with mashed potatoes or rice to catch the cranberry sauce. Roasted vegetables or a crisp green salad make good accompaniments. For a different oven-baked dinner, try No Peek Chicken Casserole with Creamy Rice.
As general food-safety guidance, refrigerate leftovers promptly in a covered container and use within 3 to 4 days. Reheat gently with a spoonful of sauce until the chicken reaches 165°F. The skin and glaze may be softer than when freshly cooked.
Nutrition
Approximate per serving: 390 calories, 25g protein, 26g fat, and 15g carbohydrates. One serving is one thigh with about one-sixth of the glaze. Approximate per 100g of edible chicken and sauce: 260 calories, 17g protein, 17g fat, and 10g carbohydrates. Values vary with thigh size, edible meat yield, and how much sauce is served.
Equipment
- Small saucepan
- 12-inch skillet
- 9-by-13-inch baking dish
- Meat thermometer
Ingredients
For the Chicken
- 6 bone-in, skin-on chicken thighs, about 2 1/2 to 3 lb (1,150 to 1,350 g)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For the Cranberry Glaze
- 1 1/2 cups fresh or frozen whole cranberries (150 g)
- 1/3 cup packed brown sugar (70 g)
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1/4 cup water
Optional
- A few sprigs of fresh thyme
Instructions
- Preheat the oven to 375°F (190°C). Pat the chicken thighs dry and season with the salt and pepper.
- Combine the cranberries, brown sugar, vinegar, mustard, garlic, and water in a small saucepan. Bring to a simmer over medium heat, then reduce the heat to medium-low and cook for 8 to 12 minutes, until most berries have burst and the sauce lightly coats a spoon.
- Taste the sauce and add a little more brown sugar if it is too tart. Transfer about one-third of the sauce to a clean bowl and keep it separate from the chicken.
- Heat the olive oil in a 12-inch skillet over medium-high heat. Sear the thighs skin-side down until golden, then turn briefly to brown the other side, about 8 to 12 minutes total. Work in batches if needed to leave space between the pieces.
- Transfer the thighs skin-side up to a 9-by-13-inch baking dish, or a larger dish if needed. Spoon the sauce remaining in the saucepan around and lightly over the chicken. Add the optional thyme if using.
- Bake uncovered at 375°F (190°C), skin-side up. Start checking the thickest thigh after 30 minutes; baking typically takes 35 to 40 minutes, with larger thighs taking longer.
- If the chicken needs another 8 to 10 minutes, brush it with the clean reserved sauce and continue baking. If it is already done, brush on the reserved sauce just before serving.
- Check each thigh in its thickest part without touching the bone; each must reach at least 165°F (75°C). Rest for about 5 minutes before serving, and leave excess watery liquid in the baking dish.
Tips
- Pat the chicken skin dry before seasoning to help it brown.
- Avoid crowding the skillet so the chicken sears instead of steaming.
- Reserve some glaze before it touches the chicken for a thicker finishing coat.
- Frozen cranberries can be simmered without thawing, but may need a little longer.
- Start checking the chicken at 30 minutes because thigh size affects baking time.