Cranberry Balsamic Chicken Thighs Recipes

Steps:

• 1. Place thighs in a large zipper-type plastic bag or glass baking dish.
• 2. Mix marinade ingredients in a blender until smooth. Pour marinade over thighs and seal bag (or cover dish). Place in fridge and marinate, turning occasionally, for at least 30 minutes, or up to 6 hours.
• 3. Preheat oven to 375F. Mix syrup and vinegar in a small glass. Set aside.
• 4. Remove thighs (saving marinade) and place them skin side down in an oblong glass baking dish. Pour reserved marinade over thighs evenly.
• 5. Bake skin side down for 30 minutes. Remove from oven and turn skin side up. Brush with the syrup/vinegar mixture and return to oven. Bake another 20-30 minutes, or until skin is crispy and thighs are done.
• 6. Serve.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
• Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
• Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).