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!

All Ingredients:

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