Michigan Cherry-Bourbon Glazed Chicken
Season Chicken Thighs with paprika, garlic powder, thyme, salt, pepper, brown sugar, cayenne and chili powder.
Make the sauce: sauté garlic, onions and olive oil. Add mustard, ginger, cayenne, salt, pepper, brown sugar, honey bourbon whiskey, ketchup, vinegar, water, and Worcestershire sauce. Simmer for 10-12 minutes. Add cherries and cook for 5 minutes.
Sear chicken skin side down, for 5 minutes or until crispy, and then on all sides briefly in a pan. Transfer seared chicken to a baking dish and baste with sauce. Bake for 25 minutes.
Top with more sauce and garnish with chives. Enjoy!
6 pieces PERDUE® Chicken Thighs
1/4 cup chopped chives
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon ground pepper
1 teaspoon brown sugar
1/2 teaspoon ground cayenne pepper
1/2 teaspoon chili powder
3 tablespoons olive oil
2-3 cloves garlic, minced
1 medium sweet onion, diced
2 tablespoons ground mustard
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper to taste
2/3 cup brown sugar
2 ounces honey Bourbon whiskey
1 1/2 cups ketchup
1/4 cup apple cider vinegar
3 tablespoons water
1 tablespoons Worcestershire sauce
3 cups tart cherries, pitted and cut into quarters