Description
Tangy, sweet, and easy to make. This Cranberry Chicken recipe is full of flavor and doesn’t take forever to make. Simply mix, marinate, dump, and bake!
Ingredients
- 4 whole Bone-In, Skin-On Chicken Thighs
- ½ cups Oil (avocado Or Olive Oil Work Best)
- 2 cloves Garlic, Minced
- ¾ cups Orange Juice
- 2 Tablespoons Balsamic Vinegar
- ¼ cups Brown Sugar
- ½ teaspoons Ceylon Cinnamon
- ½ teaspoons Salt
- ¼ teaspoons Fresh Black Pepper
- 6 ounces, fluid Fresh Or Frozen Cranberries
Preparation
Place chicken thighs in a resealable bag. Pour remaining ingredients into the bag, seal shut and gently shake and massage for a minute. Place in the fridge for a minimum of 1 hour, but it’s best to sit overnight.
Preheat oven to 375ºF.
Dump chicken and marinade into a square baking pan (glass or stoneware preferred).
Bake for 45 minutes to 1 hour, until the thickest part of the chicken has an internal temperature of 165ºF. Remove pan from oven and let it sit for 10 minutes before serving.
