Ingredients

1 1/4 pounds boneless skinless chicken thighs

1/2 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

2 tablespoons extra-virgin olive oil (divided)

3 tablespoons minced shallot

12 ounces fresh cranberries (rinsed or frozen and thawed)

3/4 cup water

1/3 cup apple cider vinegar

1 tablespoon honey (or more to suit your taste preferences)

3/4 teaspoon ground ginger

1/2 teaspoon kosher salt

1/4 teaspoon allspice

1-2 tablespoons chopped fresh thyme (for serving)

Instructions

Step 1: Remove the chicken from the refrigerator and place it on a plate or tray. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Allow the chicken to come to room temperature while you prepare the glaze.

Step 2: In a large, deep skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the minced shallot and sauté until fragrant and beginning to brown, about 2 minutes.

Step 3: Add the cranberries, water, apple cider vinegar, and honey to the skillet. Cook, stirring often, until the cranberries soften and start to break down, about 5-8 minutes. The mixture will thicken as much of the liquid evaporates.

Step 4: Using the back of a wooden spoon, roughly smash the softened cranberries so they burst. Stir in the ground ginger, 1/2 teaspoon kosher salt, and allspice. Transfer the thickened cranberry glaze to a bowl and set aside.

Step 5: Carefully wipe the skillet clean with a paper towel, then heat the remaining 1 tablespoon olive oil over medium-high heat until hot and shimmering.

Step 6: Add the chicken thighs to the skillet in a single layer, skin-side down. Cook undisturbed for 5-7 minutes until the first side is golden brown and releases easily from the pan.

Step 7: Flip the chicken and cook for an additional 4-6 minutes, until juices run clear and an internal thermometer reads 165°F (74°C).

Step 8: Transfer the chicken to a serving plate. Spoon the cranberry glaze generously over the chicken, let rest for 5 minutes, then sprinkle with chopped fresh thyme. Serve with extra glaze on the side for dipping.

Tips & Variations

For a richer flavor, try using chicken thighs with skin on and crisp the skin first before cooking the cranberries.

Adjust the honey amount to balance tartness according to your taste preferences.

Fresh thyme can be substituted with rosemary or sage for a different herbal note.

If fresh cranberries are unavailable, frozen cranberries work just as well once thawed.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they cook faster and may dry out more easily. Adjust cooking times accordingly and monitor internal temperature closely.

Is it possible to make the cranberry glaze ahead of time?

Absolutely. The glaze can be prepared a day in advance and refrigerated. Reheat gently before serving for the best flavor integration with the chicken.