These Roasted Grape Chicken Thighs are delicious and easy, with flavors of grape, balsamic vinegar, lemon and rosemary. Delish!
I may be a little late to the party, but I’ve never had roasted grapes before. Have you? I thought I was being all innovative when I thought to myself, “Hey! What if I roasted grapes?” Nice try, Martha Stewart. It’s already been done. After trying it, I can say that I actually prefer roasted grapes to the raw version.
You may already be a roasted grape connoisseur, but if you are new to the idea, I encourage you to give this recipe a try. Chicken thighs are flavorful anyway, but when you throw on some garlic, balsamic vinegar for intensity, rosemary, lemon juice, onions and grapes? Yessiree, that’s some good stuff right there.
You need this one thing…
There is one piece of equipment that you will need to execute this recipe easily. If you don’t already own one, please find yourself a cast iron skillet
I like to serve these chicken thighs over wilted arugula, or mashed white sweet potatoes. But you do whatever you like. Enjoy!
As always, I’m wishing you great love and deep healing.
💗,
Wendi
Roasted Grape Chicken Thighs
Course: MainCuisine: AIP, PaleoDifficulty: Medium4
servings40
minutes20
minutesThese Roasted Grape Chicken Thighs are delicious and easy, with flavors of grape, balsamic vinegar, lemon and rosemary. Delish!
Ingredients
1/3 cup 1/3 organic balsamic vinegar
1/3 cup 1/3 + 2 TBSP extra virgin olive oil, divided
1/2 tsp 1/2 sea salt
3 3 cloves garlic, minced
1 TBSP 1 fresh lemon juice
2 tsp 2 chopped fresh rosemary
4 4 boneless, skinless chicken thighs
2 cups 2 halved seedless red grapes
1/2 cup 1/2 chopped onion
Directions
- In a medium-sized bowl, whisk together vinegar, ⅓ cup olive oil, salt, garlic, lemon juice, and rosemary. Add the chicken to the marinade, and turn to coat. Marinate at room temperature for 20 minutes.
- Preheat oven to 425 degrees F. In a cast iron skillet or other oven-safe skillet over medium high heat, place 2 tablespoons olive oil. When oil is hot, remove only the chicken thighs to the skillet (reserving marinade), and cook them for 2 minutes on each side.
- Toss grapes and onions in the reserved marinade, then empty the whole thing into the skillet with the chicken. Carefully place the uncovered skillet in the oven, and bake for 20 minutes.
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I’ve made this 2x so far & love it! Forwarded the recipe to others as well it’s so effortless. Always love fruit & meat/sweet & savory combos! Your pic is gorgeous too. Always look forward to your posts!
Thank you, Renee! Yep, so easy. If only I could figure out a way to cut all those grapes quicker! 😂
Just made this dish! So simple and delicious. I’m so thankful for your site – I was bummed at all the things I can’t have… but your website gave me a whole new outlook! 🥰
Ohmygoodness, thank you! What a beautiful comment to wake up to this morning. Thank you for taking time out of your day to write! 💕
So let me start by saying, I NEVER buy grapes but I did today. I was searching balsamic vinaigrette chIcken recipes and stumbled across this one and what did it need.. grapes! I realized I had all the ingredients and proceeded to make it. It. Did. Not. Disappoint. Delicious! This is a new favorite and will definitely be making again! Thank you! 😋😊
Thank you so much, Rebecca! What a kind comment. I’m not a big grape fan myself – except for this recipe. I’m happy you like it, too! 😀