Honey Garlic Chicken with Jellied Cranberry Sauce Recipe

Introduction

This Honey Garlic Chicken with Jellied Cranberry Sauce is a delicious twist on a classic favorite. Juicy, crispy chicken thighs are coated in a flavorful sauce that perfectly balances sweet, tangy, and savory notes. It’s an easy recipe that makes a comforting weeknight dinner.

Ingredients

• 2 lb bone-in, skin-on chicken thighs
• 1 cup cornstarch
• Salt and pepper, to taste
• 6 tablespoons salted butter
• 3 tablespoons minced garlic
• 3 tablespoons apple cider vinegar
• 2 tablespoons soy sauce
• 1 can jellied cranberry sauce
• 1/3 cup honey

Instructions

1. Step 1: In a large gallon bag, combine the cornstarch with a few pinches of salt and pepper. Add the chicken thighs, close the bag, and shake gently to coat the chicken evenly. Set aside while preparing the sauce.
2. Step 2: In a medium saucepan, mix together the minced garlic, apple cider vinegar, soy sauce, jellied cranberry sauce, and honey. Bring the mixture to a boil, then reduce to a simmer, whisking until smooth. Keep the sauce simmering as you cook the chicken.
3. Step 3: Heat a large frying pan over medium-high heat. Add the butter and let it melt completely. Add half of the chicken thighs, shaking off any excess cornstarch before placing them in the pan. Cook for 3-4 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F).
4. Step 4: Remove the chicken and let it rest on a wire rack or paper towels. Repeat the cooking process with the remaining chicken.
5. Step 5: Slice the rested chicken and place it in a large bowl. Drizzle the warm cranberry-garlic sauce over the chicken, tossing gently to coat all pieces.
6. Step 6: Serve the honey garlic chicken over rice with your favorite vegetables for a complete and satisfying meal.

Tips & Variations

• For extra crispiness, you can double-coat the chicken with cornstarch before frying.
• Swap bone-in thighs for boneless if you prefer quicker cooking and easier slicing.
• Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
• Use fresh cranberries cooked down with sugar if you don’t have jellied cranberry sauce on hand.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the chicken. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may cook faster and be less juicy than thighs. Adjust cooking time accordingly and watch carefully to avoid drying out.

Is it necessary to use jellied cranberry sauce?

Jellied cranberry sauce adds a smooth texture and sweet tang that complements the sauce well, but you can substitute with whole berry sauce or homemade cranberry compote if preferred.

Honey Garlic Chicken with Jellied Cranberry Sauce Recipe

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★★★★★

4.5 from 119 reviews

This Honey Garlic Chicken with Jellied Cranberry Sauce is a flavorful and easy-to-make dish featuring crispy, golden chicken thighs coated in a sweet and tangy garlic-berry sauce. The jellied cranberry sauce adds a festive twist, while the honey and soy sauce balance the flavors perfectly. Serve it over rice with vegetables for a comforting, crowd-pleasing meal.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 2 lb bone-in, skin-on chicken thighs
• 1 cup cornstarch
• Salt and pepper, to taste
• 6 tablespoons salted butter

Sauce

• 3 tablespoons minced garlic
• 3 tablespoons apple cider vinegar
• 2 tablespoons soy sauce
• 1 can (275g) jellied cranberry sauce
• 1/3 cup honey

Instructions

1. Coat the Chicken: In a large gallon-size zip-top bag, combine the cornstarch with a few pinches of salt and pepper. Add the chicken thighs to the bag, seal it, and gently shake to thoroughly coat each piece with the cornstarch mixture. Set aside to rest while preparing the sauce.
2. Prepare the Sauce: In a medium saucepan, combine the minced garlic, apple cider vinegar, soy sauce, jellied cranberry sauce, and honey. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and whisk continuously until the sauce is smooth and well combined. Keep the sauce warm over low heat.
3. Cook the Chicken: Heat a large frying pan over medium-high heat and melt the salted butter. Working in batches, carefully add half of the coated chicken thighs to the pan, shaking off any excess cornstarch first. Cook each side for 3 to 4 minutes until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
4. Rest and Slice: Transfer the cooked chicken to a wire rack or paper towels to rest and drain excess butter. Once rested, cut the chicken into slices.
5. Toss with Sauce and Serve: Place the sliced chicken into a large bowl, drizzle the warm honey garlic cranberry sauce over it, and toss gently to coat all pieces evenly. Serve the chicken over cooked rice with your favorite vegetables for a delicious and balanced meal.

Notes

• Make sure not to overcrowd the pan when cooking chicken to ensure even browning.
• Use a meat thermometer to check chicken is fully cooked to 165°F for safety.
• For added flavor, you can garnish with chopped fresh parsley or green onions.
• This dish pairs well with steamed broccoli, sautéed green beans, or roasted carrots.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Honey Garlic Chicken, Cranberry Sauce Chicken, Sweet and Tangy Chicken, Easy Chicken Dinner, Chicken Thigh Recipe, Fall Recipes, Holiday Chicken