This Crispy Chicken Roasted Grapes & Balsamic Onion recipe is the perfect sweet and savory combination. Not to mention the hint of that wood fired flavor from roasting the dish in a hot Traeger Grill. These flavors cannot be beat! It’s a traditional flavor combo in our house and have been making meal-prep Sweet & Simple Chicken Salad for a long time with the fresh pop of grapes. The sweetness of the balsamic, caramelized inions and grapes are all brought together by the savory crispy chicken skins dusted with pepper and thyme.
Cooking is all about experimenting with flavors and techniques. There is nothing more satisfying than crispy chicken skins. The key is to get the cast iron skillet nice and hot with either olive oil or butter. This recipe calls for salted butter, YUM! When you place the dry and seasoned chicken into the skillet, skin-side down first, DO NOT move them around. Let them connect with the skillet and do not touch for at least 5 minutes. This will help ensure a nice crispy skin and also help render the fat. Fat is flavor! When you flip the chicken to cook the other side, it’ll be cooking in it’s own fat along with the simple seasoning. Once you cook your chicken this way, you’ll never go back!
Looking for more Chicken dinners? Here are a few to try:
Lastly, if you make this Crispy Chicken Thighs with Balsamic Red Onions and Roasted Grapes recipe, be sure to leave a comment and/or give this recipe a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
- 5 ButcherBox Chicken Thighs, about 2 pounds
- 2 teaspoons dried thyme
- kosher salt and freshly ground pepper
- 4 tablespoons salted butter
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 large red onion, thick sliced
- 2 cups red grapes, stem on
- kosher salt to taste
- Roasted asparagus for serving
- Preheat the Traeger Grill to 425°F.
- Pat the chicken dry with a paper towel and season the chicken with thyme, salt and pepper. Set aside.
- Heat the butter in a large cast iron skillet over medium-high heat. When the butter gets foamy and fragrant, add the chicken to the skillet, skin-side down. Cook without moving the chicken around for 3-5 minutes. Reduce the heat slightly to medium. Flip and brown on the other side for about 3 minutes. Remove the chicken from the skillet, set on a plate to the side.
- Into the hot skillet, stir the balsamic and honey using a wooden spoon to pick up all the browned bits from the chicken. Add the thick slices of red onion, stir to coat. Cook the red onion until lightly browned, about 10 minutes. Turn off the heat.
- Return the chicken to the skillet, placing the chicken on top of the red onions, crispy skin up. Transfer the skillet to the hot Traeger Grill uncovered. Cook for 10-15 minutes. Add the grapes to the skillet and cook for an additional 10-15 minutes or until the internal temperature of the chicken reaches 165°F.
- Serve the chicken with pan sauce drizzled over the top alongside the caramelized onions, roasted grapes and a side veggie like roasted asparagus.