Cranberry Glazed Chicken Thighs

cranberrythighs

 

Here’s an easy way to dress up chicken for your next dinner party or everyday meal. This glaze can be used on any type of poultry (chicken, duck, turkey) and it makes more glaze than you will need, so just keep the extra in a sealed container in your fridge for a later use. I have been buying skinless, boneless chicken thighs which cook relatively quick in the oven and have a lot of flavor without all the fat, but you can use any cut of chicken. Just adjust your cooking time accordingly.

  • 5-6 boneless, skinless chicken thighs
  • 2 tsp Cajun seasoning
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 1 can cranberry sauce, the jellied kind
  • 1/2 cup white wine
  • 1/2 cup chicken broth (from box or can)
  • 1/2 cup brown sugar

In a sealable container, put the chicken thighs seasoned with the Cajun seasoning and garlic powder. Add the olive oil. Cover and refrigerate at least 1 hour but overnight for best flavors.

Preheat the oven to 400F. Put the thighs on a greased baking sheet. Bake for 20 minutes and check the internal temperature with a meat thermometer. They are done at 165F.

While the thighs are baking, in a saucepan, combine the remaining ingredients and bring to a boil, stirring often. Boil for 5 minutes until the sauce thickens into a nice glaze.

Once the thighs are done, brush the glaze over the thighs and put under the broiler for 2-3 minutes to caramelize the glaze and brown the tops of the thighs.

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