Grape Glazed Chicken Thighs

Grape glazes bring a bright, fruity sheen often linked to late-summer harvest cooking. Here, crisp-skinned chicken thighs roast with red grapes, balsamic, and herbs for a simple one-pan dinner that balances sweet and savory.

Serves 4 · 12 min prep · 35 min cook

Estimate for one serving

• 410 cal
• 36g protein
• 14g carbs
• 24g fat
• 3g fiber

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Ingredients

• 8 pieces (about 2.5 lb) bone-in chicken thighs
• 2 cups red seedless grapes
• 2 medium yellow squash
• 1 large shallot
• 2 sprigs fresh rosemary
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 4 garlic cloves
• 1.25 tsp salt
• 1 tsp black pepper
• 1 tbsp fresh thyme
• 1 tsp lemon zest

Instructions

1. 1Preheat oven to 425°F. Pat chicken thighs very dry and season both sides liberally with salt and pepper.
2. 2Heat olive oil in a large oven-safe skillet over medium-high until nearly smoking.
3. 3Place thighs skin-side down and sear undisturbed for 6 to 7 minutes until the skin is deep golden and crisp; flip and sear 2 minutes more.
4. 4Transfer chicken temporarily to a plate. Pour off all but a thin film of fat.
5. 5Slice squash into half-moons and thinly slice the shallot.
6. 6Add shallot and minced garlic to the skillet and cook 1 minute until fragrant.
7. 7Toss in the grapes, squash, rosemary sprigs, and thyme; cook 2 minutes so grapes begin to blister.
8. 8Stir in balsamic vinegar and lemon zest, scraping up any browned bits from the pan bottom.
9. 9Nestle the chicken thighs skin-side up among the fruit and squash.
10. 10Transfer skillet to the oven and roast 18 to 22 minutes until chicken reaches 175°F and juices run clear.
11. 11Remove from oven, tent loosely with foil, and rest 5 minutes so the glaze thickens slightly.
12. 12Spoon the warm grape-squash mixture and pan juices over each thigh and serve hot.