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cranberry chicken thighs

Cranberry Chicken Thighs

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5 from 11 reviews

  • Author: Katherine | Love In My Oven
  • Total Time: 1 hour
  • Yield: 3-4 servings 1x


Cranberry chicken thighs with a simple cranberry glaze for a pop of flavour. This holiday chicken recipe is a great way to use those fresh cranberries that are in season!



Chicken Marinade

  • 1/3 cup fresh cranberries
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp maple syrup
  • 3 cloves garlic

Chicken Thighs

  • 67 chicken thighs, bone-in, skin-on*
  • 1/2 cup fresh cranberries
  • 1 tbsp olive oil
  • 1 tbsp maple syrup

Cranberry Sauce

  • 1 tbsp olive oil
  • 1 shallot, diced
  • 1 cup fresh cranberries
  • 1/2 cup apple cider
  • 1/2 cup water
  • 2 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • salt and pepper, to taste
  • rice (optional) to serve



  1. Prepare the marinade. In the bowl of a food processor, combine the cranberries, olive oil, balsamic vinegar, maple syrup and garlic cloves. Pulse until finely minced, then pour the marinade over the chicken thighs in a freezer bag or airtight container. Store in the fridge for at least 4 hours, or up to overnight.
  2. Preheat the oven to 400F with a rimmed baking sheet inside. In a small bowl, combine the cranberries, olive oil and maple syrup together. When the oven has preheated, discard the marinade and place the chicken thighs, skin side down, on to the warmed baking sheet. Place the thighs back into the oven for 10 minutes. After 10 minutes, remove the pan and flip the chicken thighs. Scatter the cranberries throughout the pan and place the pan back in the oven. Reduce the heat to 375F and cook the chicken for an additional 25 minutes, or until the chicken reaches an internal temperature of 165F.
  3. Prepare the cranberry sauce. In a small saucepan over medium-high, heat the oil until hot and then add the diced shallot. Sauté for 5 minutes before adding in the cranberries, apple cider, water, maple syrup, cinnamon and salt and pepper. Allow the mixture to come to a gentle boil and then reduce the heat to a simmer. Simmer the mixture for 20-25 minutes, using the back of a wooden spoon to crush the cranberries from time to time.
  4. Plate the chicken thighs over some rice (or on their own) and top with cranberry sauce.

Leftovers can be stored (separately) in an airtight container, in the fridge, for 4-5 days.


*If using boneless chicken thighs, reduce the cooking time by about 10 minutes

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
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