5-Ingredient Whole30 Chicken Thighs with Raspberry-Balsamic Sauce

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5-Ingredient Whole30 Chicken Thighs with Raspberry-Balsamic Sauce. These paleo chicken thighs are perfectly crisp with an elegant and super flavorful raspberry-balsamic sauce.

  •  Prep Time 2 minutes
  •  Cook Time 25 minutes
  •  Total Time 27 minutes
  •  Servings 4 servings
  •  Calories 82 kcal


  • 4 pieces bone-in skin-on chicken thighs
  • 1 tablespoon ghee or olive oil
  • 1 pinch salt , to taste
  • 1 cup fresh or frozen raspberries , thawed
  • 1 clove garlic , smashed
  • 1 pinch pinch dried thyme
  • 1/4 cup aged balsamic vinegar
  • 1 tbsp honey , to taste, if not on a Whole30
  • 1 pinch salt , to taste


  1. Preheat the oven to 375º F. Pat the chicken thighs dry and sprinkle liberally with salt. Place a medium-sized oven-safe skillet over medium-high heat and heat for a few minutes.
  2. Add ghee to pan and, once ghee is melted, add chicken thighs to skillet skin down. Do not touch! Let cook for 10 minutes, or until very golden and crispy. Flip chicken thighs and place pan in oven. Let cook for 10 minutes.
  3. Meanwhile, blend first 4 sauce ingredients in the food processor or blender. Salt to taste and add honey to taste, if not on a Whole30.
  4. After 10 minutes in the oven, carefully remove the pan from the oven and use tongs to remove chicken thighs. Let rest on a plate for 5 minutes then serve with raspberry-balsamic sauce.

Recipe Notes

Make sure you do not use honey in this recipe if on Whole30.

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