Combine marinade ingredients in a food processor: fresh cranberries, brown sugar, olive oil, honey, balsamic vinegar, minced garlic, orange juice, orange zest, salt, and pepper. Blend until smooth.

Place chicken thighs in a ziplock bag or dish and pour the marinade over. Ensure all pieces are well-coated. Refrigerate for at least 2 hours or overnight.

Preheat oven to 375°F (190°C). This helps achieve even cooking and caramelization.

Transfer marinated chicken to a greased 8x8-inch baking pan. Pour remaining marinade over and sprinkle extra cranberries. Bake for 25-30 minutes until chicken reaches 155°F (68°C).

Broil chicken for 2-3 minutes, brushing with a honey and olive oil mixture for gloss and flavor. Watch closely to prevent burning.

Let chicken rest for about 10 minutes, then garnish with orange zest and cranberries before serving.