This Viral Chicken Recipe Is My New Favorite Way To Cook Chicken Thighs

I couldn't believe how this one turned out.

Simply Recipes / Frank Tiu

I typically eat cherries fresh during peak season or in sweet treats like pies and cobblers. I've never made a savory cherry recipe before, but when @haileecatalano's sticky cherry chicken thighs started capturing interest on TikTok, I decided it was time.

Normally, I’m the type to save recipes to a Pinterest board or TikTok folder and never look at them again, but this time, I made a grocery list. It looked too good not to try.

Simply Recipes / Frank Tiu

How I Made This Recipe

The creator behind this dish, Hailee Catalano, is a former restaurant chef, but her recipes are easy enough to make at home—no culinary school training required. It helps that she shares detailed instructions for all of her TikTok recipes on her website.

Start by preheating the oven to 425°F. Season skin-on, bone-in chicken thighs with salt and pepper, then sear them skin-side down in a stainless steel pan with oil for 12 to 14 minutes until golden brown.

Mine turned out beautifully crisp, and although the skin stuck a little, it released thanks to the oil. After a quick two-minute sear on the other side, the chicken goes onto a rack-lined baking sheet to finish in the oven. (This is a method for cooking chicken thighs that many chefs prefer.)

While the chicken roasts, sauté shallots, garlic, and ginger in the same pan until the shallots start to sweat, which not only deglazes the pan but also builds a base for the sauce. She doesn’t specify the type of pan, but I recommend stainless steel or cast iron—nonstick won’t create the flavorful brown bits that stick to the pan.

Simply Recipes / Frank Tiu

Next come the cherries. Hailee uses fresh cherries, offering a clever tip to pit them like an avocado if you don’t have a pitter. I took a lazier (and honestly, very effective) approach: canned cherries.

They’re already pitted and stemmed, saving time, and the syrup doubles as the sweetener in place of honey. The syrup adds a wine-like color and a gentle sweetness without overpowering the dish. The cherries cooked down until softened; then, I added soy sauce and rice vinegar before reducing the sauce to a jammy glaze.

Once the chicken reaches an internal temperature of 180°F to 185°F, Hailee preps the garnishes—cilantro, scallion, jalapeño, and mint—which add bright, fresh notes to balance the sweet glaze.

I usually skip heavy herb garnishes, but here, each one brought something special. Still, if you’re short on ingredients, a couple of them will do the trick.

To finish, Hailee tosses the chicken in the glaze along with any pan juices before sprinkling the herbs over the top. I kept some of the herbs on the side so that they didn't completely cover the chicken and the beautiful, shiny cherry glaze.

Simply Recipes / Frank Tiu

Why I Loved Sticky Cherry Chicken Thighs

Every forkful is so, so good. The glaze is subtly cherry-forward with a soft texture that contrasts beautifully with the crispy skin. The herbs add brightness, and the jalapeño and ginger have just enough gentle heat without being overwhelming.

The cherry on top? It reheated surprisingly well. For lunch the next day, I kept the herbs separate until serving so they stayed fresh.

If you’re skeptical about cherries in a savory dish, this recipe will win you over.

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