Cran Rosemary Grilled Chicken Thighs
Elevate your grilling game with these Cran Rosemary Grilled Chicken Thighs, a dish that strikes the perfect balance between sweet, tangy, and savory flavors. Tender, juicy chicken thighs are marinated in a vibrant blend of dried cranberries, fresh rosemary, orange juice, honey, and balsamic vinegar, creating a flavor-packed glaze that caramelizes beautifully on the grill. The touch of garlic, red pepper flakes, and a hint of citrus add depth and a subtle kick, while the smoky char from grilling enhances every bite. Whether you're hosting a backyard barbecue or looking for a standout weeknight dinner, this recipe is sure to wow your taste buds. Serve alongside roasted vegetables or a crisp green salad to complete this irresistible meal!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons fresh rosemary
- 1 cup dried cranberries
- 4 cloves garlic
- 0.5 cup orange juice
- 3 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
Instructions
In a blender or food processor, combine the dried cranberries, fresh rosemary, garlic cloves, orange juice, olive oil, honey, balsamic vinegar, salt, black pepper, and red pepper flakes. Blend until a smooth marinade forms.
Place the chicken thighs in a large resealable plastic bag or glass dish. Pour the cranberry-rosemary marinade over the chicken, ensuring all pieces are evenly coated.
Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 2 hours or overnight for maximum flavor.
Preheat your grill to medium heat (about 375°F/190°C). Brush the grates with oil to prevent sticking.
Remove the chicken thighs from the marinade, allowing any excess to drip off. Reserve the leftover marinade and transfer it to a small saucepan.
Place the chicken on the grill skin-side down. Grill for 12-15 minutes on each side, flipping occasionally, until the skin is crispy and the internal temperature reads 165°F (74°C) when measured with a meat thermometer.
While the chicken grills, bring the reserved marinade to a boil in the saucepan. Reduce the heat and let it simmer for 5 minutes, stirring occasionally. Use this as a basting sauce or drizzle it over the finished chicken for extra flavor.
Transfer the grilled chicken thighs to a serving platter and let them rest for 5 minutes before serving.
Garnish with additional fresh rosemary if desired and serve warm. Enjoy!
Nutrition Facts
Calories |
3133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.4 g | 253% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3161 mg | 137% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 143.7 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2483 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
