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.