Orange Cranberry Balsamic Chicken Thighs


¼ cup + 3 Tbsp. cranberries, divided

2 cloves garlic, minced

3 Tbsp. avocado oil

3 Tbsp. balsamic vinegar

1 Tbsp. orange juice

2 teaspoon coconut aminos

¼ cup red wine

1 Tbsp. rosemary leaves

½ teaspoon black pepper

¾ teaspoon sea salt

4 chicken thighs

Zest of one orange



1. Using a food processor, roughly chop ⅓ c of cranberries for 5-10 seconds.  Add in garlic, avocado oil, vinegar, orange juice, coconut aminos, red wine, salt, pepper and rosemary.  Blend to combine.

2. Pat down chicken thighs until dry and add to a bag.  Pour cranberry mixture over the chicken and transfer to refrigerator.  Allow to marinate for at least 90 minutes.

3. Preheat oven to 400°F. Add chicken to a large baking dish and top with the remaining cranberries.

4. Bake for approximately 35-40 minutes or until chicken is baked through and skin is crispy.

5. Remove from oven and top with orange zest before serving. Enjoy!


Serves 4


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