Spicy Cherry Glazed Chicken

6 skinless chicken thighs

1 Tbsp. vegetable oil

3/4 c. frozen apple cherry juice concentrate

1/4 c. Cox Honeyland's Cherry Honey

1 tsp. salt

1/2 tsp. ground cinnamon

1/2 tsp. crushed red pepper flakes

1/4 tsp. ground allspice

1/2 c. dried cherries

1/2 c. water

2 tsp. cornstarch

Place oil in the bottom of a 13x9 inch baking pan. Spread to coat the bottom. Arrange chicken thighs in the pan. Set aside 

In a small saucepan, combine apple cherry juice concentrate, honey, salt, cinnamon, crushed red pepper, and allspice and mix well. Bring just to a boil over medium-high heat. Remove 1/2 cup sauce from the pan and set aside. Pour remaining sauce evenly over chicken in the baking pan. Bake at 350 °F for 40–50 minutes or until chicken is cooked through, turning once during baking. Remove chicken to a serving dish and keep warm. Pour pan drippings into reserved sauce and stir in dried cherries, water, and cornstarch. Bring to a boil over medium-high heat. Cook for 1–2 minutes or until sauce is thickened, stirring frequently. To serve, pour sauce evenly over chicken.