Servings: 6 people
Raspberry Balsamic Chicken
Quick, easy, flavorful balsamic chicken with raspberry jam and garlic makes for a healthful low-carb dinner entree. Prepare it in advance to make weeknight meals a breeze!
Ingredients
- 3 Tbsp avocado oil
- 4 Tbsp balsamic vinegar
- 1/2 cup raspberry jam
- 3 cloves garlic minced
- 1 tsp sea salt
- 3 to 4 pounds bone-in skin-on chicken thighs*
Instructions
- Blend all ingredients for the marinade (everything but the chicken) in a small blender. Add the chicken pieces to a zip lock bag followed by the marinade. Seal the bag and shake and move the chicken around until everything is well-coated.
- Refrigerate for at least 1 hour, preferably 4 to 6 hours.
- When you’re ready to bake, preheat the oven to 350 degrees F. Heat a cast iron or stainless steel skillet over medium with 1 to 2 tablespoons cooking oil (I use avocado oil). Carefully place the chicken on the hot skillet skin-side down. Sear the chicken on both sides for 3 to 5 minutes, until the skin has lots of color.
- Remove skillet from the stove top. Cover the skillet with foil (or oven-safe cover if you have one) and transfer to the preheated oven. Bake 25 to 35 minutes, or until chicken has reached an internal temperature of 165 degrees F and is cooked through.
- Allow chicken to rest 10 minutes before serving with your favorite side dishes.
Notes
*This equates to about 8 bone-in thighs. You can also use boneless skinless chicken thighs or boneless skinless chicken breasts, but note that they will require far less bake time than bone-in pieces.
Nutrition
Serving: 1of 8, Calories: 257kcal, Protein: 28g, Fat: 8g, Fiber: 3g, Sugar: 2g