In a food processor, blend together the brown sugar, honey, olive oil, balsamic vinegar, minced garlic, orange juice, orange zest, sea salt, and black pepper until smooth and well combined.

Place the chicken thighs in a ziplock bag or shallow dish, and pour the prepared marinade over them, ensuring they are well coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours or overnight.

Preheat your oven to 375°F (190°C) and prepare an 8x8-inch baking pan by greasing it lightly with olive oil.

Remove the marinated chicken from the fridge and transfer it to the greased baking pan, pouring any remaining marinade over the top. Bake for 25–30 minutes or until the chicken reaches an internal temperature of 155°F.

Mix a tablespoon of honey with a tablespoon of olive oil and brush this mixture over the chicken skin. Place the pan under the broiler for 2-3 minutes, watching closely to prevent burning.

Once done, remove the pan from the oven and let the chicken rest for 10 minutes before slicing. Garnish with additional orange zest and cranberries before serving.