Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1.5 tsp Kosher salt
  • 1 tsp freshly cracked black pepper
  • 1 tsp garlic powder
  • 1 tbsp avocado oil
  • 1.5 cups fresh cranberries
  • 0.75 cup freshly squeezed orange juice
  • 1 tbsp orange zest
  • 0.25 cup honey
  • 2 tbsp balsamic vinegar
  • 2 sprigs fresh rosemary, finely chopped
  • 1 tsp freshly grated ginger

Instructions:

  1. Pat chicken thighs bone-dry with paper towels to ensure a crisp skin.
  2. Season both sides of the chicken thighs generously with Kosher salt, black pepper, and garlic powder.
  3. Heat avocado oil in a 12-inch oven-proof skillet over medium-high heat. Once shimmering, place chicken skin-side down and sear for 6 minutes until the skin is deep golden and crispy. Flip and sear for 4 minutes, then remove chicken to a plate.
  4. Drain all but 1 tablespoon of the rendered chicken fat from the skillet. Add the cranberries, orange juice, honey, balsamic vinegar, grated ginger, and chopped rosemary to the pan.
  5. Bring the liquid to a simmer over medium heat, stirring to scrape up any browned bits from the bottom of the pan. Continue simmering until the cranberries begin to burst and release their natural pectin, thickening the sauce.
  6. Return the chicken thighs to the skillet, nestling them into the sauce. Simmer (or transfer to a 400°F oven) for an additional 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the glaze is sticky and thick.