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    Home » Chicken » Roasted Black Cherry Balsamic Chicken

    Roasted Black Cherry Balsamic Chicken

    Published: Mar 21, 2016 · Modified: Jun 22, 2017 by Sharee · This post may contain affiliate links

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    Roasted Black Cherry Balsamic Chicken is another one pot meal that helps upgrade your chicken.  Plus the taste reminds me of a barbecued chicken….  But better! 

    Roasted Black Cherry Balsamic Chicken DSC_0309-3

    On my birthday a few months ago, my family gifted me with a spice rack (which I thought was so cute! Get it – Savory Spicerack 🙂 ).  After that, they surprised me with a trip to a spice shop and olive oil shop.  The kid and J.T. put their heads together and came up with a gift that is near and dear to my heart – something with food.  At the olive oil shop I purchased a few bottles of  balsamic vinegar with one being a dark cherry flavored balsamic vinegar.  I couldn’t wait to try out this vinegar in a few recipes.

    Roasted Black Cherry Balsamic Chicken DSC_0301

    And my first experiment was this roasted black cherry balsamic chicken.  This chicken is similar to barbecued chicken as it has that sweet and tangy taste.  But when I made this dish, I didn’t have to add any sugar as the sugars from the fruit and vinegar was all the sweetness the sauce needed.

    And of course, it’s easy to make, you only need a few ingredients (about 5 main ingredients), and you only need one pan for the cooking process!

    Do you need anymore One Pot Chicken Recipes?  Here are a few more below:

    One Pan Roasted Balsamic Chicken and Tomatoes.  Get the recipe HERE.

    Marinated Roasted Chicken in Wine Mushroom Cream Sauce with Kalamata Olives. Get the recipe HERE.

    roasted chicken with white wine mushroom cream sauce with kalamata olives

    Lemon Rosemary Garlic Chicken. Get the recipe HERE.

    lemon rosemary garlic chicken

    Roasted Black Cherry Balsamic Chicken

    Roasted Black Cherry Balsamic Chicken is another one pot meal that helps upgrade your chicken.  Plus the taste reminds me of a barbecued chicken....  But better! 
    5 from 1 vote
    Print Pin Rate
    Course: Main
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 2 to 3
    Author: Sharee

    Ingredients

    • 5 chicken thighs (I use thighs with the bone and skin)
    • Marinade:
    • 2 tablespoons finely chopped garlic
    • 5 tablespoons black cherry balsamic vinegar (or regular balsamic vinegar)
    • Kosher Salt
    • Black Pepper
    • Sauce:
    • Olive Oil
    • 3 to 5 garlic cloves finely chopped
    • 1/8 cup black cherry balsamic vinegar (or regular balsamic vinegar)
    • 1/4 cup dry white wine
    • 8 ounces of frozen dark sweet black cherries
    • Kosher Salt
    • Freshly ground black pepper
    • Optional Extra Sauce For Garnish:
    • 16 ounce bag of frozen dark sweet cherries
    • 2 garlic cloves finely chopped or pressed with garlic press
    • 1/2 cup dry white wine 1/4 cherry balsamic vinegar
    • 1 tablespoon dry white wine
    • 1 teaspoon cherry balsamic vinegar
    • Salt and Pepper to taste

    Instructions

    • First marinate the chicken.
    • Start by poking holes in the chicken. Or scoring the skinless side of the chicken (You do this by by making a number of shallow cuts across its surface. This technique is also useful in marinating, as it allows for better absorption of the marinade.)
    • Salt and pepper both sides of the chicken.
    • Place the chicken, marinade garlic, and balsamic vinegar in a ziploc bag. Make sure that the vinegar and garlic is completely covering the chicken. Marinate the chicken for 2 to 8 hours (I usually let my chicken marinate overnight for about 8 hours.)
    • When ready to cook the chicken, take the chicken out of the marinade, salt and pepper both sides of the chicken.
    • Set the chicken aside for at least 10 minutes to allow the chicken to have an even temperature and to prevent overcooking parts of the chicken.
    • While the chicken is sitting. Preheat the oven to 375 degrees. Start getting an oven safe pan hot on a stove top using medium high heat.
    • Once the pan is hot, add a few drizzles of olive oil to the pan. Once the oil is hot add the chicken to the pan. Brown the chicken on both sides for about 3 to 5 minutes.
    • Once the chicken is browned turn the heat off. Remove the chicken from the pan. Discard the residual grease that is left in the pan.
    • Add the garlic to the pan and left the hot pan heat the garlic for a few seconds.
    • Then, Add the other marinade ingredients (wine, cherries, and balsamic vinegar), and chicken into the pan.
    • Place the pan in the oven and bake the chicken uncovered for 40 to 45 minutes or until the internal temperature of the chicken reaches 165 degrees when a food thermometer is inserted into the chicken.
    • While the chicken is cooking you can make your optional sauce for garnish.
    • Place of the garnish sauce ingredients (excluding the tablespoon of dry white wine, and teaspoon of balsamic vinegar) in a medium saucepan.
    • Bring the mixture to a boil, then turn the heat down to medium low.
    • Cook the mixture for about 8 to 10 minutes or until the the sauce thickens, and the cherries have broken down a bit.
    • Salt and pepper the sauce to taste.
    • When the chicken is cooked, pour the sauce into the pan of chicken about 5 minutes after the pan has been removed from the oven. (This prevents the hot pan from causing your sauce to evaporate.)

    Notes

    Cooking Tips:
    If you can't locate a dark cherry balasmic vinegar, use a regular traditional dark balsamic vinegar.
    If you use 5 garlic cloves in the marinade, it will add a deep garlic flavor to your sauce.

    Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.

    Tried this Recipe? Pin it for Later!Follow @savoryspicerack and tag #savoryspicerack!
    Roasted Black Cherry Balsamic Chicken is another one pot meal that helps upgrade your chicken. Plus the taste reminds me of a barbecue chicken.... But better!
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    Reader Interactions

    Comments

    1. Rebecca Hall

      August 30, 2022 at 4:26 pm

      I have just discovered Cherry Vinegar and purchased it. It is not the Black Cherry Balsamic Vinegar. I do have regular Balsamic Vinegar. Should I mix the two, maybe 1/2 and 1/2 or just use one or the other?

      Reply
      • Sharee

        December 05, 2022 at 12:13 pm

        I wouldn’t recommend adding the cherry vinegar as this may make it too acidic. Add a little honey to the dish to keep the sweetness.

        Reply
    2. Helena

      October 06, 2021 at 6:30 pm

      5 stars
      The flavor must go through the roof – so yummy!

      Reply
    3. Savory Spicerack

      January 22, 2017 at 9:25 pm

      So happy to hear this! Thanks for stopping by 🙂 I could just imagine having all of those beautiful cherries, lucky you 🙂

      Reply
    4. Savory Spicerack

      March 22, 2016 at 8:15 am

      Thanks Peter!

      Reply
    5. Little Cooking Tips

      March 22, 2016 at 6:41 am

      Wow this looks fantastic Sharee! We’ll check for sweet black cherries, do you suggest the fresh ones or canned (which may have syrup or sugar added)?
      Thanx for the yummy idea dear!
      xoxoxo

      Reply
      • Savory Spicerack

        March 22, 2016 at 8:10 am

        Thanks so much! I used frozen dark cherries that already have the pits removed, and they are probably the closet to fresh produce. I would try to get frozen ones for less work unless you don’t mind having cherry pits (due to the use of fresh cherries) in the dish after it’s cooked, or if you don’t mind taking the time to pit fresh cherries yourself. If you do use canned ones I would think it would make the sauce sweeter….. Which is a personal preference…. Hope that helps! xo

        Reply
        • Little Cooking Tips

          March 23, 2016 at 2:28 am

          It does, Sharee, it actually does a lot! We’ll use fresh cherries and pit them ourselves then, thank you so much dear!
          Lots of hugs! xo

    6. Mark Rudd

      March 22, 2016 at 2:30 am

      Balsamic vinegar is so versatile. Way more than just a salad dressing ingredient. I love the idea of this. Great photo too.

      Reply
      • Savory Spicerack

        March 22, 2016 at 8:12 am

        Yes I agree Mr. Mark it’s so many things you can do with balsamic vinegar! i even use certain balsamic vinegar in wine spritzers. Thanks so much for stopping by! Have a great day 🙂

        Reply
    7. Jillian Wade

      March 22, 2016 at 1:51 am

      This is such a gorgeous chicken dish!

      Reply
      • Savory Spicerack

        March 22, 2016 at 8:12 am

        Thanks so much Jillian! Have a great one!

        Reply
    8. Ahead of Thyme

      March 22, 2016 at 1:10 am

      This chicken looks so delicious!! And your photos are amazing! Can’t wait to make this!

      Reply
      • Savory Spicerack

        March 22, 2016 at 8:13 am

        Thank you! Thank you! Thank you!

        Reply
    9. [email protected] Girl Modern World

      March 22, 2016 at 12:41 am

      Wow – your photography is great! So glad I stumbled across your blog:D

      Reply
      • Savory Spicerack

        March 22, 2016 at 8:14 am

        Thanks so much! Nice to meet you! I will stop by your blog and say Hi!

        Reply

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