Roasted Grape Chicken Thighs

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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.

There is one piece of equipment that you will need to execute this recipe. If you don’t already own one, please find yourself an iron skillet. Borrow one, scrounge garage sales, or visit your favorite kitchen store. It’s pretty handy. As in this recipe, you can brown or sear your meat on the stove, then pop the whole kit and caboodle into the oven.

I like to serve these chicken thighs over wilted arugula, or mashed white sweet potatoes. But you do whatever you like.  Enjoy!

Roasted Grape Chicken Thighs
Prep time
Cook time
Total time
These Roasted Grape Chicken Thighs are flavorful and easy to make! Try serving them over wilted arugula, or mashed white sweet potatoes.
Serves: 4
  • ⅓ cup balsamic vinegar
  • ⅓ cup + 2 tablespoons extra virgin olive oil, divided
  • ½ teaspoon sea salt
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 2 teaspoon chopped fresh rosemary
  • 4 boneless, skinless chicken thighs
  • 2 cups halved seedless grapes
  • ½ cup chopped onions
  1. 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.
  2. Preheat oven to 425 degrees F. In an 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.
  3. 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.


About Wendi Washington-Hunt

Wendi lives in an increasingly emptying nest with one wonderful husband, one amazing teenage daughter, and one spoiled yellow lab, who appears in nearly every episode of her cooking show on YouTube. By day, she is a mild-mannered piano teacher; by night, an autoimmune kitchen warrior. Before autoimmune disease entered her life, she was a martial arts practitioner, and had a career as an opera singer. Her active lifestyle included running and weight lifting. Then she was diagnosed with Hashimoto’s thyroiditis. She began researching ways to take her health into her own hands. During a serendipitous encounter with an associate at a book store, she learned about the Autoimmune Protocol. Soon, AIP cooking became both the start of healing, and a creative outlet. She believes that humor, loving relationships and fabulous foods are essential for healing. Find her at her website, Instagram, Facebook, or YouTube.


  • Kylie says

    Hello, what could I substitute for Balsamic Vinegar? It’s too high in sugar for me. Thank you

  • cindy says

    I would like a sub suggestion for the balsamic vinegar also. My SIBO does not do well with vinegars. Thank you.

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