Sticky Cherry Chicken Thighs (Print Version)
Juicy chicken thighs tossed in a honey-cherry glaze, topped with fresh scallions, herbs, and chili.
# Ingredients:
→ Main components
01 -
6 bone-in, skin-on chicken thighs
02 -
Kosher salt to taste
03 -
Freshly cracked black pepper to taste
04 -
2 tablespoons olive oil
→ Aromatics
05 -
1 small shallot, minced
06 -
1 clove garlic, minced
07 -
2.5 cm (1 inch) fresh ginger, minced
→ Glaze
08 -
225 grams (8 ounces) sweet cherries, stemmed, pitted, halved
09 -
3–4 tablespoons honey
10 -
2 tablespoons soy sauce
11 -
2 tablespoons rice vinegar
→ Garnishes (optional)
12 -
Sliced scallions
13 -
Fresh mint leaves
14 -
Fresh cilantro leaves
15 -
Thinly sliced jalapeño
# Steps:
01 -
Preheat the oven to 220°C (425°F).
02 -
Pat chicken thighs dry and season generously with kosher salt and freshly cracked black pepper on both sides.
03 -
In a large heavy skillet, heat olive oil over medium heat. Place chicken thighs skin-side down and sear until the skin is golden and crisp, about 7 minutes.
04 -
Turn chicken over and sear the other side for approximately 2 minutes.
05 -
Transfer seared chicken thighs to a rack-lined baking sheet and roast in the preheated oven until fully cooked through, about 15-18 minutes.
06 -
While chicken roasts, sauté minced shallot, garlic, and ginger in the same skillet over medium heat until fragrant, about 1 minute.
07 -
Add cherries, honey, soy sauce, and rice vinegar to the skillet. Simmer until the mixture thickens and becomes glossy, gently crushing some of the cherries for a syrupy glaze, about 5-7 minutes.
08 -
Return baked chicken thighs to the skillet and turn to coat each piece thoroughly in the cherry glaze.
09 -
Arrange glazed chicken on serving plates and garnish with sliced scallions, fresh mint, cilantro, and jalapeño as desired.
# Notes:
01 -
Ensure the chicken skin is thoroughly crisped during searing for maximum flavor and texture.
02 -
For a smoother glaze, crush additional cherries or strain sauce before returning chicken.