Chicken & Poultry Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Spicy Cherry Glazed Chicken
Tender baked chicken thighs glazed with a sweet-and-spicy dried cherry sauce.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
6 steps- 1
Preheat the oven to 375°F (190°C) and drizzle the olive oil over the bottom of a 13x9-inch baking dish.
- 2
In a small bowl, stir together the honey, salt, cinnamon, red pepper flakes, and allspice. Reserve about half of this glaze for the sauce, then arrange the chicken thighs in the dish and brush them with the remaining glaze.
- 3
Bake for 35-40 minutes, brushing once or twice with the pan juices, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- 4
Pour the pan drippings into the reserved glaze and stir in the dried cherries, water, and cornstarch.
- 5
Bring the sauce to a boil over medium-high heat and cook 1 to 2 minutes, stirring frequently, until thickened.
- 6
To serve, pour the cherry sauce evenly over the chicken thighs.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving430
Calories
34 g
Protein
37 g
Carbs
17 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Fruit-glazed poultry is a long-standing North American holiday and Sunday-dinner tradition, with cherry and chili a natural pairing borrowed from the sweet-heat sauces popular across modern American cooking. This dish takes that idea casual, reducing cherries with a kick of chili into a glossy glaze for everyday chicken. It is a small way to make a weeknight bird feel special.
Listahan note
This version balances sweet cherry against real chili heat so the glaze is lively rather than just sugary. It is built to caramelize on the chicken for a sticky, glossy finish.
Technique cues
- Reduce the cherry glaze until it is thick and glossy before it touches the chicken so it clings instead of sliding off.
- Add the glaze in the last few minutes of cooking; its sugar burns fast over direct heat.
- Balance the finished glaze with a splash of vinegar so the sweetness reads bright rather than flat.
Kitchen flow
- Parallel prep
- Simmer the cherry glaze in one pan while the chicken browns in another, then bring them together at the end.
- Make-ahead
- Make the cherry glaze up to five days ahead and rewarm it to coat the chicken at dinnertime.
- Leftover move
- Shred leftover glazed chicken into a sandwich with sharp cheese and arugula for a sweet-savory lunch.
- Cleanup rhythm
- Deglaze the chicken pan with a splash of water or stock right after cooking to lift the caramelized glaze and save the fond.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
chicken thighs or drumsticks
protein
Purpose: Dark meat stays juicy and its skin crisps under the sticky glaze.
Handling: Pat dry and brown well before glazing for the best texture.
Adaptation: Bone-in breast works for white-meat preference if watched closely.
cherries
glaze base
Purpose: Cherries cook down into a deep, jammy sweetness that defines the dish.
Handling: Pit and simmer until they collapse into a sauce.
Adaptation: Frozen cherries work year-round; a quality cherry preserve is a fast shortcut.
chili flakes or fresh chili
heat
Purpose: The chili keeps the sweet glaze from cloying and gives it backbone.
Handling: Add early and adjust to taste so the heat infuses the glaze.
Adaptation: A spoon of chipotle in adobo adds smoke; omit for a kid-friendly version.
balsamic or red wine vinegar
acid
Purpose: Acid sharpens the cherry and balances the sugar so the glaze tastes complex.
Handling: Stir in near the end and taste to adjust.
Adaptation: Cider vinegar or a squeeze of lemon works in its place.
garlic and shallot
savory base
Purpose: They ground the fruity glaze with savory depth so it reads like dinner, not dessert.
Handling: Sweat in a little oil before the cherries go in.
Adaptation: Onion plus a pinch of garlic powder covers it if you are short.
Technique notes
- Brown the chicken fully before glazing so the skin stays crisp under the sticky coating.
- Reserve some glaze unbrushed to spoon over at the table, keeping it food-safe and extra glossy.
- Finish with flaky salt to make the sweet, spicy, savory layers pop.
Ingredient swaps
- Mild direction
- Leave out the chili and add a pinch of black pepper for warmth without heat for kids.
- Lower-sugar direction
- Use unsweetened cherries and lean on vinegar and reduction for concentration instead of added sugar.
- Weeknight shortcut
- Stir chili flakes and vinegar into warmed cherry preserves for an instant glaze.
Serve alongside
- Wild rice pilaf with herbs
- Roasted Brussels sprouts
- Creamy polenta
- Sparkling cherry-lime soda
- Dry rose wine
- Iced hibiscus tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to three days in an airtight container. Reheat gently, adding a splash of water to loosen the glaze without scorching it, in a covered pan. The glaze alone freezes well for up to three months.
Equipment
- Heavy oven-safe skillet
- Small saucepan for the glaze
- Basting brush
- Fine-mesh strainer for a smooth glaze
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