-
In a small bowl, whisk together molasses, vinegar, honey, brown sugar, and olive oil; season with salt and pepper. Coat chicken in mixture; marinate for at least 30 minutes at room temperature or up to overnight in the fridge.
-
Remove chicken from marinade. Pat chicken dry and season with salt and pepper. Allow chicken to come to room temperature for 30 to 60 minutes. Meanwhile, transfer reserved marinade to a small sauce pan and add the cranberries. Bring the liquid to a boil, then reduce heat to a rapid simmer and cook until thickened and syrupy, about 10 to 12 minutes.
-
Preheat oven to 425 degrees. Place chicken in a casserole dish and lightly coat in oil. Bake for 10 minutes, brush with glaze, cook another 5 minutes, brush with another layer of glaze, and then cook for 5 to 10 more minutes or until meat registers 165 degrees. Brush with remaining glaze, if desired, and place cranberries on top before serving. Garnish with mint leaves.