Cranberry-Mint Glazed Chicken Thighs

This is a humble cut dressed up to look like a holiday. Thighs are affordable, forgiving, and full of flavor, and a glossy cranberry-mint glaze makes them feel like something you would serve to company. The glaze takes minutes and can be made ahead, so on a busy night the only real work is searing the chicken.

The cranberry is real nourishment in the glaze. Cranberries are naturally tart and lower in sugar than many holiday fruits, and they bring vitamin C and polyphenols, the plant compounds that help feed a healthier gut community and are studied for their anti-inflammatory qualities. Underneath, the chicken is a source of protein and zinc, and zinc is involved in immune regulation and the repair of the gut barrier. Mint and turmeric add their own quiet benefit.

The bird gave you a good, honest cut. Sear it with care so the skin turns golden, brush it with the glaze, and let the deep red against the browned chicken make the plate beautiful. Eat it slowly.

Ingredients

Glaze:

• 1/2 tablespoon coconut oil
• 1 tablespoon shallot, minced
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground turmeric
• 2 teaspoons apple cider vinegar
• 1/2 cup AIP cranberry sauce
• 2 tablespoons spearmint, chopped

Chicken:

• 1 pound chicken thighs (or breasts)
• 2 tablespoons coconut oil
• 1/2 teaspoon sea salt

Every ingredient here is Core-safe. Use an AIP-compliant cranberry sauce sweetened with honey or maple, not a standard canned one. See Cranberry Sauce for a from-scratch version. Rosemary swaps cleanly for the mint if you prefer.

Method

• Make the glaze first. Soften the minced shallot in the 1/2 tablespoon of coconut oil over medium heat, then lower the heat and stir in the salt, turmeric, apple cider vinegar, cranberry sauce, and chopped spearmint. Warm it through and set it aside. You can make this a day ahead.
• Pat the chicken dry, rub it with the 2 tablespoons of coconut oil, and season with the 1/2 teaspoon of salt.
• Cook the chicken in an oven-safe skillet over medium heat, about 15 minutes per side, until golden and cooked through.
• Brush the thighs generously with the glaze and serve. The dish is good hot or cold, including sliced over a salad.

Air fryer variation

The thighs crisp nicely in an air fryer. Rub them with oil and salt, then cook at about 380F for 18 to 22 minutes, turning halfway, until golden and cooked through. Warm the glaze on the stovetop as written and brush it on after the chicken comes out. (verify - untested conversion)

*Adapted from acleanplate.com*