Print

Roasted Grape Chicken Thighs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Roasted grape chicken thighs combine tender, juicy chicken with sweet roasted grapes and savory aromatics in a rich, tangy balsamic sauce. It’s a one-skillet meal that’s easy to prepare yet packed with complex flavor.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American

Ingredients

  • 4 boneless, skinless chicken thighs
  • 1/3 cup organic balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons extra virgin olive oil (for skillet)
  • 1/2 teaspoon sea salt
  • 3 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons fresh rosemary, finely chopped
  • 2 cups seedless red grapes, halved
  • 1/2 cup onion, finely chopped

Instructions

  1. In a medium bowl, whisk together balsamic vinegar, 1/3 cup olive oil, sea salt, garlic, lemon juice, and rosemary.
  2. Add chicken thighs and coat evenly in the marinade. Let sit at room temperature for 20 minutes.
  3. Preheat oven to 425°F (220°C).
  4. Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Remove chicken from marinade (reserve the marinade) and sear for 2 minutes per side until golden.
  5. Add halved grapes and chopped onion to the reserved marinade and toss to coat.
  6. Pour the grape-onion mixture into the skillet around the seared chicken.
  7. Transfer skillet to the oven and roast, uncovered, for 20 minutes, or until the chicken is cooked through and grapes are soft and caramelized.
  8. Remove from oven and let rest a few minutes before serving.

Notes

  • Bone-in chicken thighs can be used; increase oven time by 5–10 minutes.
  • Use green grapes for a tart twist or shallots for extra richness.
  • Marinate up to 8 hours in the fridge for deeper flavor.
  • Reheat leftovers gently in a skillet or 325°F oven.
  • Serve with mashed potatoes, roasted veggies, or salad.

Nutrition