Why You’ll Love This Recipe
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Combines seasonal cherries with savory flavors
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Crispy skin, juicy chicken, and sticky glaze—texture heaven
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A gorgeous presentation for dinner parties or summer nights
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Fresh herbs and jalapeño add brightness and bite
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Quick stovetop-to-oven method for the best results
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Easy to scale for more servings
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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6 bone-in, skin-on chicken thighs
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Kosher salt and freshly cracked black pepper, to taste
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Olive oil, for coating the pan
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1 small shallot, minced
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1 garlic clove, minced
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1-inch piece fresh ginger, minced
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8 oz sweet cherries, stemmed, pitted, and halved
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3 to 4 tablespoons honey (adjust based on sweetness preference)
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2 tablespoons soy sauce
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2 tablespoons rice vinegar
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3 scallions, thinly sliced
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1 handful torn fresh mint
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1 handful torn fresh cilantro
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1 jalapeño, very thinly sliced
directions
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Preheat Oven
Set oven to 425°F. -
Sear Chicken
Season chicken thighs with salt and pepper. In a large skillet, add a thin layer of olive oil and place chicken skin-side down. Turn heat to medium and cook until the skin is golden and crispy, about 12–14 minutes. Flip and cook for an additional 2 minutes. -
Roast Chicken
Transfer chicken to a sheet pan and bake in the oven until internal temperature reaches 180–185°F, about 15–20 minutes. -
Make Cherry Glaze
In the same skillet with drippings, add minced shallot, garlic, and ginger. Sauté over medium-low heat for 2–3 minutes. Raise heat to medium and add cherries, honey, soy sauce, and rice vinegar. Simmer until thickened and cherries soften, about 2–3 minutes. Lightly mash cherries with the back of a spoon. Turn off heat. -
Prepare Herb Salad
In a bowl, toss scallions, mint, cilantro, and jalapeño. Set aside. -
Glaze Chicken
Return the cooked chicken and its juices to the skillet with the cherry glaze. Toss to coat thoroughly. -
Serve
Arrange glazed chicken on a platter. Top with extra cherries and spoon the herb salad over the top.
Servings and timing
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Servings: 4
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Prep time: 15 minutes
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Cook time: 35 minutes
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Total time: 50 minutes
Variations
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Boneless chicken: Use boneless thighs but reduce cooking time
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Vegan version: Use tofu or seitan and skip the roasting step
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More heat: Add a second jalapeño or a dash of chili flakes to the glaze
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Cherry swap: Try with blackberries or plums if cherries aren’t available
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Herb twist: Add Thai basil or tarragon for a different flavor profile
storage/reheating
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Refrigerator: Store leftovers in an airtight container for up to 3 days
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Reheating: Reheat in a skillet over medium heat with a splash of water or in a 350°F oven until warmed through
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Freezer: Not recommended due to texture changes in the glaze and herbs
FAQs
1. Can I use frozen cherries?
Yes, thaw and drain before cooking to avoid excess liquid in the glaze.
2. Do I need to use bone-in, skin-on thighs?
Skin-on adds flavor and texture, but boneless thighs or breasts work too—just adjust cooking time.
3. Is this recipe very sweet?
It’s balanced—honey and cherries add sweetness, but soy and vinegar provide a savory tang.
4. Can I grill the chicken instead of baking?
Yes, grill after crisping the skin for a smoky finish, then toss in the cherry glaze.
5. What sides go well with this dish?
Steamed rice, couscous, or a light summer salad are perfect complements.
6. Can I make this ahead?
You can cook the chicken and make the glaze separately, then reheat and assemble before serving.
7. How spicy is it?
Mild to moderate. Adjust jalapeño slices or omit entirely for a milder version.
8. Can I skip the herb topping?
It adds freshness, but you can leave it out or use just one herb if preferred.
9. What kind of honey works best?
Mild clover honey works well, but a darker variety adds depth.
10. Can I use balsamic vinegar instead of rice vinegar?
Yes, but expect a richer, slightly more acidic glaze.
Conclusion
Sticky Cherry Chicken Thighs are a celebration of bold flavors, fresh summer produce, and the joy of cooking something truly special. With crispy skin, juicy meat, and a jammy cherry glaze, it’s an unforgettable dish that’s as beautiful as it is delicious. Serve it for a weeknight surprise or a weekend dinner with friends—it’s sure to impress.
