Skillet Chicken Thighs With Balsamic Glaze and Fresh Cherry Salsa

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File this cooking method under "Smartest Back-Pocket Chicken Recipes."

Skillet Chicken Thighs With Balsamic Glaze and Fresh Cherry Salsa
File this cooking method under “Smartest Back-Pocket Chicken Recipes.” Roasting the thighs in a hot oven means you can get evenly cooked, juicy meat and still have crispy skin on top, all without having to splatter your cooktop. While the chicken cooks, you’ll make a quick, buttery balsamic glaze that balances the rich chicken and a tart cherry salsa. Speaking of the salsa, it’s the kind of fresh take on a side that is as good a match for chicken as it is with white fish, steak, or even crispy tofu. Get the recipeSkillet Chicken Thighs With Balsamic Glaze and Fresh Cherry Salsa. Photo: Greg DuPree
Hands On Time:
20 mins
Total Time:
45 mins
Yield:
4 serves

Roasting the thighs in a hot oven means you can get evenly cooked, juicy meat and still have crispy skin on top, all without having to splatter your cooktop. While the chicken cooks, you'll make a quick, buttery balsamic glaze that balances the rich chicken and a tart cherry salsa. Speaking of the salsa, it's the kind of fresh take on a side that is as good a match for chicken as it is with white fish, steak, or even crispy tofu.

Ingredients

  • 8 bone-in, skin-on chicken thighs, patted dry

  • 1 ½ teaspoons freshly ground black pepper, divided

  • 1 ¼ teapoons kosher salt, divided

  • 1 tablespoon olive oil

  • 2 small shallots, thinly sliced

  • 1 tablespoon fresh lemon juice (from 1 lemon)

  • 1 teaspoon honey

  • 8 ounces fresh cherries, pitted and chopped (1 cups)

  • ¼ cup chopped fresh flat-leaf parsley

  • 1 teaspoon chopped fresh thyme

  • 2 tablespoons unsalted butter, melted

  • 2 tablespoons bottled balsamic glaze

Directions

  1. Preheat oven to 400°F. Season chicken on both sides with 1 teaspoon each pepper and salt. Heat oil in a large skillet over medium-high. Working in batches, add chicken to skillet, skin side down, and cook until browned, about 5 minutes. Transfer, skin side up, to a rimmed baking sheet. Roast until skin is crispy and chicken is cooked through, 15 to 20 minutes.

  2. Meanwhile, mix shallots, lemon juice, honey, and remaining ¼ teaspoon salt in a small bowl. Let stand 10 minutes; stir in cherries, parsley, and thyme. Stir butter, balsamic glaze, and remaining ½ teaspoon pepper in a separate small bowl.

  3. Serve chicken topped with balsamic glaze and cherry salsa.

Nutrition Facts (per serving)

399 Calories
19g Fat
16g Carbs
41g Protein
Nutrition Facts
Calories 399
% Daily Value *
Total Fat 19g 24%
Saturated Fat 7g 37%
Cholesterol 228mg 76%
Sodium 774mg 34%
Total Carbohydrate 16g 6%
Total Sugars 12g
Protein 41g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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