6 bone-in, skin-on chicken thighs

Kosher salt and freshly cracked black pepper, to taste

Olive oil, for coating the pan

1 small shallot, minced

1 clove garlic, minced

1 inch piece of ginger, minced

8 oz sweet cherries, stemmed, pitted, and halved

3–4 tbsp honey (adjust for sweetness)

2 tbsp soy sauce

2 tbsp rice vinegar

3 scallions, thinly sliced

1 handful torn fresh mint

1 handful torn fresh cilantro leaves

1 jalapeño, very thinly sliced

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Preheat the oven to 425°F (220°C).
Season chicken thighs all over with salt and pepper.
Heat a drizzle of olive oil in a large skillet over medium heat. Add the chicken skin-side down and cook until golden and crisp, 12–14 minutes. Flip and cook on the other side for 2 minutes.
Transfer chicken to a baking sheet and bake until the internal temperature reaches 180–185°F, about 15–20 minutes.
Meanwhile, in the same skillet with the chicken drippings, add shallot, garlic, and ginger. Cook over medium-low heat until softened, 2–3 minutes.
Increase heat to medium and add cherries, honey, soy sauce, and rice vinegar. Cook until bubbly and slightly thickened, 2–3 minutes. Gently crush some cherries with the back of a spoon. Remove from heat.
In a small bowl, toss scallions, mint, cilantro, and jalapeño together to make an herb topping.
Return the cooked chicken to the pan with the cherry glaze (add any juices from the baking sheet) and toss to coat thoroughly.
Plate the chicken and top with the remaining cherries and the herb-jalapeño mixture. Serve warm.

Use fresh, sweet cherries for the best flavor — frozen cherries work in a pinch but may thin the glaze slightly.
Adjust honey to taste depending on cherry sweetness.
Substitute rice vinegar with apple cider vinegar if needed.
For extra spice, add more jalapeño or a pinch of red chili flakes.
Pairs beautifully with jasmine rice, couscous, or roasted potatoes.