Can I use boneless, skinless chicken breasts instead of thighs?

While you can, the results won’t be the same. Chicken breasts are leaner and can dry out easily. Reduce cooking time if using breasts.

What if I don’t have cherry juice? Can I use something else?

Yes, substitute with cranberry or pomegranate juice. Use 100% juice without added sugars for best results.

The sauce is too thin/too thick. What should I do?

Thicken with a cornstarch slurry if too thin, or thin with water or chicken broth if too thick.

How do I store leftovers of the sticky cherry chicken thighs?

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat with a splash of water or broth.

Is this recipe good for meal prepping?

Yes, it’s excellent for meal prepping. Pair with rice and vegetables for balanced lunches.

Sticky Cherry Chicken Thighs | +999 Quick and Healthy Recipe

Ingredients

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1 tablespoon olive oil
8 bone-in, skin-on chicken thighs
Salt and black pepper to taste

1 cup cherry juice (100% juice, not from concentrate with added sugar)
½ cup low-sodium soy sauce
½ cup packed brown sugar
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 cup fresh or frozen cherries, pitted
1 tablespoon cornstarch mixed with 2 tablespoons cold water (this is your slurry)
Fresh parsley or chives, chopped, for garnish

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Instructions

Step 1: Prepare the Chicken

Pat the chicken thighs dry with a paper towel. This is an important step! Dry skin leads to crispy skin. Season both sides generously with salt and black pepper. Don’t be shy with the seasoning—it will form the base of the chicken’s flavor.

Step 2: Sear the Chicken

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down in the hot pan. You want to hear a good sizzle. Let them cook for about 8-10 minutes without moving them, until the skin is golden brown and crispy. This step is crucial for getting that amazing texture. Flip the chicken and cook for another 5 minutes on the other side. Once both sides are browned, transfer the chicken to a plate. Don’t clean the pan! All those little browned bits are full of flavor.

Step 3: Make the Cherry Sauce

Reduce the heat to medium. Add the minced garlic and grated ginger to the pan and cook for about 30 seconds until fragrant. Be careful not to burn them. Pour in the cherry juice, soy sauce, and brown sugar. Stir until the sugar is dissolved, scraping up all the browned bits from the bottom of the pan. This is called “deglazing” and it adds a ton of flavor. Bring the mixture to a simmer.

Step 4: Bring it All Together

Add the apple cider vinegar and the fresh or frozen cherries to the simmering sauce. Stir everything together. Return the chicken thighs to the pan, nestling them into the sauce. Make sure they are skin-side up so the skin doesn’t get soggy.

Step 5: Finish the Dish

Bring the sauce to a gentle simmer. Cover the pan and cook for 20-25 minutes, or until the chicken is cooked through and the meat is tender. The internal temperature of the thickest part of the chicken should be 165°F (74°C). The sauce should also be starting to thicken. If you want a thicker sauce, stir in the cornstarch slurry and cook for another minute or two, stirring constantly, until the sauce is shiny and thick. The final result should be a beautiful, glossy glaze on your sticky cherry chicken thighs.

Author: WeeZful Team

Nutrition

Calories: 380 per serving