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Sticky Cherry Chicken Thighs

A fragrant blend of savory marinated chicken thighs and sweet cherries, creating a comforting dish that brings warmth and nostalgia to every meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4-6 pieces bone-in, skin-on chicken thighs Thighs are perfect for this recipe as they remain juicy while cooking.
  • 1 cup fresh or frozen cherries They add a natural sweetness and a delightful tartness.
  • 1/3 cup soy sauce Opt for low-sodium soy sauce for a healthier version.
  • 1/4 cup honey This enhances the glaze and gives it that sticky quality.
  • 4 cloves garlic, minced Garlic infuses the chicken with flavor.
  • 1 teaspoon fresh ginger, grated Adds a warm, aromatic note.
  • Salt and pepper to taste Essential for seasoning your chicken.

Method
 

Preparation
  1. In a large bowl, combine soy sauce, honey, minced garlic, grated ginger, salt, and pepper. Whisk until well combined.
  2. Add the chicken thighs to the marinade, ensuring they are coated thoroughly. Cover and refrigerate for at least 30 minutes (or overnight for deeper flavor).
  3. Preheat your oven to 400°F (200°C).
Cooking
  1. Heat a large, oven-safe skillet over medium-high heat. Remove chicken from the marinade (reserve the marinade) and place in the skillet, skin side down. Sear for around 5–7 minutes until the skin is golden brown.
  2. Turn the chicken thighs over, pour the reserved marinade over them, and add the cherries to the skillet, distributing them evenly.
  3. Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is beautifully glazed.
  4. Let the chicken rest for a few minutes before serving. Spoon the cherries and sauce over the chicken.

Notes

Stored correctly, your Sticky Cherry Chicken Thighs can last for about 3-4 days in the fridge. Optional: Add a dash of red pepper flakes to the marinade for a hint of heat.