In a food processor, combine fresh cranberries, brown sugar, honey, olive oil, balsamic vinegar, minced garlic, orange juice, and orange zest. Blend until smooth.

Place the chicken thighs in a ziplock bag or dish, pour the marinade over them, seal, and refrigerate for at least 2 hours or overnight.

Preheat your oven to 375°F (190°C). Arrange marinated chicken in a greased baking pan. Pour remaining marinade over chicken and add extra cranberries. Bake for 25-30 minutes until cooked through.

Remove chicken from the oven, brush with honey and olive oil mixture, and broil for 2-3 minutes until crispy.

Let chicken rest for 10 minutes, garnish with orange zest and fresh cranberries, then serve.