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Roasted Black Cherry Balsamic Chicken

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 to 3


  • 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


  • 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.)


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.