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Cranberry Molasses Chicken

A sweet and savory chicken dish, perfect for pairing with wild rice and a salad.
Course Dinner
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 to 8 servings
Author Jeanne Fratello


  • 1/2 cup molasses
  • 1/2 cup balsamic vinegar
  • 4 T. honey
  • 2 T. light brown sugar
  • 2 T. extra virgin olive oil plus additional oil for coating chicken
  • Salt and pepper to taste
  • 6 to 8 ButcherBox chicken thighs
  • 1 cup fresh cranberries
  • 1 handful fresh mint leaves coarsely chopped


  1. 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.
  2. 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.
  3. 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.