Moist and tender raspberry balsamic chicken made with only a few simple ingredients. Sweet and savory with amazing crispy skin and tender chicken! Make this recipe any night of the week or use it for meal prep.
This dish is pure kitchen magic in my book. It pairs juicy chicken thighs that are roasted to perfection with a glossy glaze made from balsamic vinegar, raspberry jam, and garlic. It’s tangy, slightly sweet, and super savory. Plus, it’s all made with just a handful of simple ingredients!
If you’re looking to whip up something quick and easy for dinner this week, then I’ve got you covered. This Raspberry Balsamic Chicken is brimming with a mix of sweet and tangy flavors. But it also gets a hit of savory goodness from a boatload of garlic. That’s right, I’m not skimping on the cloves here!
The true beauty of this recipe lies in how effortless it is. With an easy marinade and minimal prep time, the oven does most of the work while you just get on with your evening. And the flavor? It tastes like something you’d order at a cozy little bistro, but is surprisingly weeknight-friendly.
I first made this on a weeknight when I wanted something with bold flavors that wouldn’t take too much effort to prepare. And believe me when I say that it instantly became a dinnertime staple.
And to make things even sweeter, the leftovers shred beautifully into salads, wraps, or grain bowls. I enjoy the leftovers in my Fall Harvest Salad, and I love serving it with a Pasta Salad with Lemon Poppy Seed Dressing. Great for meal prep or whether you’re cooking for guests or just flying solo, this raspberry balsamic chicken feels special without being fussy!
Ingredients for Raspberry Balsamic Chicken
Here’s everything you’ll need to make these delicious, perfectly glazed raspberry balsamic chicken thighs!
Bone-In, Skin-On Chicken Thighs: Thighs are generally juicy and ideal for roasting. Boneless thighs or breasts work too, just keep an eye on cooking time as they’re more likely to dry out.
Avocado Oil: A neutral oil that blends smoothly into the marinade and helps everything brown nicely. If you don’t like it, any other neutral-tasting oil will do! I don’t recommend using olive oil here, because it burns at a relatively low temperature.
Balsamic Vinegar: Brings a tangy, slightly sweet depth of flavor to your chicken thighs. It’s also key for creating a beautiful glaze.
Raspberry Jam: Adds a fruity sweetness and an amazing gloss to our glaze. You can also pick up a pint of fresh raspberries from the grocery store to serve with your raspberry balsamic glazed chicken.
Garlic: Contributes to the savory flavors and adds joyousness to the meal.
Sea Salt: Enhances every flavor in the dish. A pinch usually works, but you may want to add this ingredient to taste.
Recipe Customizations
- No garlic? Skip it, as the vinegar and jam carry plenty of flavor here. You can also replace it with a sprinkle of garlic powder.
- Swap the vinegar out. Apple cider vinegar works too. However, I’d say you’ll want to add a touch of maple syrup to soften the tang or it can be a bit intense.
- If you’re not feeling raspberry, strawberry, apricot, or peach jam all pair well with balsamic vinegar.
- A sprinkle of rosemary, thyme, or basil brings extra depth to this dish!
- Reserve some of the marinade (before adding the raw chicken!) to drizzle on after baking. Trust me, it really takes things to the next level.
How to Make Raspberry Balsamic Chicken
Whisk together avocado oil, balsamic vinegar, raspberry jam, garlic, and salt.
Sprinkle chicken with sea salt, garlic powder, and black pepper on both sides. Coat the chicken thighs in the marinade and refrigerate for at least 1 hour. I always find that the longer you can leave it in the fridge, the better.
Preheat the oven to 350 degrees Fahrenheit.
While your oven is warming up, heat a little oil over medium high heat in an oven-safe skillet (such as a cast iron skillet or a stainless steel skillet) until the oil is piping hot. Place chicken skin-side down on the hot skillet and sear until golden brown. This usually takes about 3-4 minutes, but it might be longer depending on how thick your chicken thighs are.
Cover and bake the chicken in the preheated oven for 25 to 35 minutes, until it’s cooked through. Insert an instant read thermometer into the thickest part of the thighs to check their internal temperature.
They are cooked through at 170 degrees Fahrenheit, but I often cook thighs to 180 to 200 degrees for the best texture. The exact cooking time depends on the size of your chicken thighs, which is why a meat thermometer comes in handy to ensure the best results.
Allow your raspberry balsamic chicken to rest for 10 minutes before serving. Enjoy with your favorite sides!
Store leftover chicken in an airtight container in the refrigerator for up to 5 days.
Helpful Tips
- Marinate your chicken for at least an hour. But you can always go longer if you’d like to get a richer flavor going and have enough time on your hands.
- Sear the chicken skin-side down before baking for that irresistible golden crust!
- Bake until the chicken reaches 165 degrees internally (about 25 to 35 minutes for thighs).
- Let the chicken rest for 10 minutes after baking so the juices redistribute properly. I find it’s a great way to avoid dryness and keeps the flavor even throughout the thighs.
- If your skillet isn’t oven-safe, sear your chicken in a pan and transfer everything to a baking dish.
These raspberry balsamic chicken thighs are simple enough for weeknights but flavorful enough to serve guests at a bougie weekend dinner party!
Pair them with roasted vegetables, mashed potatoes, or a big green salad for a meal that you’ll want to whip up again and again.
Can’t get enough of this recipe? Try these incredible chicken dishes next!
More Chicken Recipes
- Balsamic Baked Chicken Caesar Salad
- Instant Pot Creamy Tuscan Chicken (Paleo)
- Chicken Burrito Bowls
- Creamy Chicken with Spinach Artichoke Sauce
- Chicken Massaman Curry
Enjoy this delicious chicken dinner with your favorite side dishes for an unforgettable easy weeknight meal!
Raspberry Balsamic Chicken
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 170 degrees F and is cooked through.
- Allow chicken to rest 10 minutes before serving with your favorite side dishes.
My favourite dish. It’s a must have, especially for fall.
I love hearing that! Thanks so much for reporting back, Nicole! xo
Can this be made with boneless and skinless chicken breast. I have a major hang up to both the skin and bones. Just can’t stand the sight
Hi Zandra,
Yes, absolutely! The cook time will be a little less with breasts, so just keep a watchful eye on it. Cook until the breast reads 165 degrees F in the center. Hope you enjoy! xo
Adding raspberry jam to the chicken looks new and interesting to me!! looks yummy
It turns out so well! Let me know if you try it! xo