Orange Cranberry Chicken Thighs: The Ultimate Chicken Thigh Recipe
Introduction to Orange Cranberry Chicken Thighs
Welcome to the delightful world of Orange Cranberry Chicken Thighs! This dish combines the rich flavors of juicy chicken thighs with tangy cranberries and sweet orange juice, creating a symphony of tastes that will leave your taste buds dancing. Perfect for family dinners or special occasions, this recipe is both easy to prepare and incredibly satisfying.
A Personal Story Behind My Orange Cranberry Chicken Thighs Journey
Cooking has always been a passion of mine, and I remember the first time I experimented with combining fruit and savory dishes. I stumbled upon the idea of using orange juice and cranberries while trying to recreate a memorable holiday meal. Since then, this recipe has become a staple in my household, bringing joy and flavor to our dinner table.
What Makes This Orange Cranberry Chicken Thighs Recipe Special?
This recipe stands out because it beautifully balances sweetness and acidity, elevating the humble chicken thigh into a gourmet dish. The vibrant colors of the cranberries and orange slices not only make it visually appealing but also add a refreshing twist to a traditional chicken recipe. The use of honey or maple syrup allows you to customize the sweetness, making it perfect for any palate.
The Full Orange Cranberry Chicken Thighs Recipe
Ingredients
- 5-6 chicken thighs, bone-in and skin-on
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic, minced
- 1 large shallot, finely diced (1/3 cup diced)
- 2/3 cup orange juice
- 1 cup chicken stock
- 1 tbsp orange zest
- 1 1/2 tbsp honey (or maple syrup)
- 1 tbsp apple cider vinegar
- 1 cup cranberries (+ 2 tbsp for garnish)
- 1/2 orange, thinly sliced
Instructions
- Preheat your oven to 400°F (200°C). This step is crucial for ensuring even cooking.
- Season the chicken thighs with salt and pepper on both sides. This simple step enhances the flavor.
- In a skillet over medium heat, add olive oil and sear the chicken thighs for 4-5 minutes per side until golden. This creates a delicious crust. Transfer the seared chicken to a plate.
- In the same skillet, sauté the diced shallot and minced garlic for 4-5 minutes until the shallot softens, scraping any browned bits from the bottom of the pan. Don’t rush this step; it builds flavor!
- Pour in the chicken stock, orange juice, orange zest, apple cider vinegar, and honey. Stir in the cranberries and let the mixture simmer gently for 8-10 minutes until the cranberries soften and the sauce thickens.
- Place the seared chicken thighs back into the skillet. Spoon some sauce over the chicken and scatter the remaining cranberries and orange slices around the pan.
- Bake in the preheated oven for 15-20 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165°F. This ensures your chicken is cooked through but still juicy.
Serving Suggestions and Variations for Orange Cranberry Chicken Thighs
This dish is fantastic served over a bed of fluffy rice or alongside roasted vegetables for a complete meal. For a variation, you can swap the cranberries for dried cherries or add a sprinkle of your favorite herbs to elevate the flavor profile. Enjoy with a refreshing salad on the side for a well-rounded dinner!
Frequently Asked Questions About Orange Cranberry Chicken Thighs
Can I use boneless chicken thighs? Yes, boneless thighs will cook faster, so adjust the baking time accordingly.
Can I make this dish ahead of time? Absolutely! You can prepare the sauce and chicken ahead of time and store it in the fridge. Reheat before serving.
Is this recipe gluten-free? Yes, all the ingredients are naturally gluten-free, but always check labels, especially for chicken stock.
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Calories per Serving: 300
- Servings: 4
Orange Cranberry Chicken Thighs
Equipment
- Skillet For searing chicken and making sauce.
- Oven To bake the chicken until fully cooked.
Ingredients
Main Ingredients
- 5.5 pieces chicken thighs, bone-in and skin-on
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 2 cloves garlic, minced
- 1 large shallot, finely diced
- 0.67 cup orange juice
- 1 cup chicken stock
- 1 tablespoon orange zest
- 1.5 tablespoons honey or maple syrup
- 1 tablespoon apple cider vinegar
- 1 cup cranberries
- 0.5 pieces orange, thinly sliced
Instructions
- Preheat your oven to 400°F (200°C).
- Season the chicken thighs with salt and pepper on both sides.
- In a skillet over medium heat, add olive oil and sear the chicken thighs for 4-5 minutes per side until golden. Transfer the seared chicken to a plate.
- In the same skillet, sauté the diced shallot and minced garlic for 4-5 minutes until the shallot softens, scraping any browned bits from the bottom of the pan.
- Pour in the chicken stock, orange juice, orange zest, apple cider vinegar, and honey. Stir in the cranberries and let the mixture simmer gently for 8-10 minutes until the cranberries soften and the sauce thickens.
- Place the seared chicken thighs back into the skillet. Spoon some sauce over the chicken and scatter the remaining cranberries and orange slices around the pan.
- Bake in the preheated oven for 15-20 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.