Project Description

– Sweet & Savory Cranberry Chicken Thighs –

Ingredients

Marinade:

  • 2 tbsp olive oil
  • 1/2 cup cranberries
  • 1 tsp minced garlic
  • 2 tbsp maple syrup
  • 1/4 cup balsamic vinegar
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For the chicken thighs:

  • 4-6 Katie’s Best Chicken thighs
  • 1/2 cup fresh cranberries
  • 3-5 tsp Italian herbs
  • 1 tbsp maple syrup + 1 tbsp balsamic vinegar for glaze
Cook Time: 45min

Cooking Instructions

  1. In a food processor, blend together olive oil, cranberries, garlic, syrup, balsamic vinegar, salt and pepper.
  2. Place chicken thighs in a large container, and coat with marinade from step 1. Cover, and marinate for at least 30 minutes.
  3. Preheat oven to 375 F. Add chicken to a large baking dish, sprinkle with fresh cranberries and half of the herbs. Bake with the skin side down for approximately 25 minutes (longer if the thighs are large).
  4. After 25 minutes, turn the thighs over and coat with the maple vinegar glaze. Continue to bake for 5 more minutes.
  5. Garnish with the remaining herbs, and broil for 3-5 minutes or until the internal temperature reaches 165 degrees F.
  6. Prior to serving, spoon the cranberry sauce from the pan on to each thigh. Salt and pepper as needed and enjoy!

Ingredients

Marinade:

  • 2 tbsp olive oil
  • 1/2 cup cranberries
  • 1 tsp minced garlic
  • 2 tbsp maple syrup
  • 1/4 cup balsamic vinegar
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For the chicken thighs:

  • 4-6 Katie’s Best Chicken thighs
  • 1/2 cup fresh cranberries
  • 3-5 tsp Italian herbs
  • 1 tbsp maple syrup + 1 tbsp balsamic vinegar for glaze
Cook Time: 45min

Cooking Instructions

  1. In a food processor, blend together olive oil, cranberries, garlic, syrup, balsamic vinegar, salt and pepper.
  2. Place chicken thighs in a large container, and coat with marinade from step 1. Cover, and marinate for at least 30 minutes.
  3. Preheat oven to 375 F. Add chicken to a large baking dish, sprinkle with fresh cranberries and half of the herbs. Bake with the skin side down for approximately 25 minutes (longer if the thighs are large).
  4. After 25 minutes, turn the thighs over and coat with the maple vinegar glaze. Continue to bake for 5 more minutes.
  5. Garnish with the remaining herbs, and broil for 3-5 minutes or until the internal temperature reaches 165 degrees F.
  6. Prior to serving, spoon the cranberry sauce from the pan on to each thigh. Salt and pepper as needed and enjoy!

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours