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!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Preheat your grill to medium heat (about 375°F/190°C). Brush the grates with oil to prevent sticking.

Step 5

Remove the chicken thighs from the marinade, allowing any excess to drip off. Reserve the leftover marinade and transfer it to a small saucepan.

Step 6

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.

Step 7

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.

Step 8

Transfer the grilled chicken thighs to a serving platter and let them rest for 5 minutes before serving.

Step 9

Garnish with additional fresh rosemary if desired and serve warm. Enjoy!

Nutrition Facts

Serving size	(1292.7g)

Amount per serving	% Daily Value*
Calories	3133.3

Total Fat 197.4g	0%
Saturated Fat 50.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 729mg	0%
Sodium 3161.1mg	0%
Total Carbohydrate 164.7g	0%
Dietary Fiber 11.2g	0%
Total Sugars 143.7g
Protein 164.4g	0%

Vitamin D 0IU	0%
Calcium 168.4mg	0%
Iron 10.2mg	0%
Potassium 2483.1mg	0%

*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.

Source of Calories

Fat: 57.4%

Protein: 21.3%

Carbs: 21.3%