Honey-Balsamic Chicken Thighs with Cranberry Rice

Because I’ve been so lax in menu planning recently, I’ve also been lax in grocery shopping.  Our fridge and pantry is sad sad sad.  I should take a picture and show you guys.  But we do still have a little bit of chicken in the freezer so I pulled out a few thighs the other day and headed to my Pinterest boards.  I found this recipe that I pinned a few months ago, and it turned out really well.  The chicken was great, but the rice was my favorite part.  Yum!

Honey-Balsamic Chicken Thighs
From Join Us, Pull Up a Chair


  • 4 bone-in, skin-on chicken thighs
  • 2 Tbsp olive oil
  • 1/4 cup honey
  • 2 Tbsp balsamic vinegar
  • 1 tsp minced garlic
  • salt and pepper
  1. Preheat oven to 375 degrees.
  2. With skin sides up, put chicken in a small roasting pan (I used an 8×8 glass casserole dish).  Season with salt and pepper.
  3. Bake the thighs until the skin is crispy and the juices run clear, about 40 minutes.
  4. While the chicken is cooking, combine the olive oil, honey, balsamic and garlic in a small saucepan.  Bring to a simmer over medium heat and stir occasionally until the sauce is slightly thickened.  Remove from heat and season with salt and pepper.
  5. Allow to cool for 5 minutes and then pour over each thigh.
Cranberry Rice

  1. Prepare rice as directed on the package.  (I like to use chicken stock instead of water to give the rice more flavor.)
  2. After rice is finished, stir in cranberries and chopped pecans.  Season with salt and pepper to taste.

Prep ahead tips: Make the glaze and Cranberry Rice the night before.

You can find this recipe and many more at these parties.

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