Ingredients:

  • 4 (6 oz / 170g) bone-in, skin-on chicken thighs
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) cracked black pepper
  • 1 tsp (2g) garlic powder
  • 2 cups (300g) red seedless grapes, left whole
  • 3 large (60g) shallots, peeled and halved
  • 2 tbsp (30ml) honey
  • 1 tbsp (15ml) balsamic vinegar
  • 4 sprigs (2g) fresh thyme
  • 2 tbsp (30g) unsalted butter, cubed

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels. Season all sides with salt, pepper, and garlic powder.
  2. Heat olive oil in a 12-inch oven-safe cast iron skillet over medium-high heat until shimmering. Place chicken skin-side down and sear for 6–8 minutes until the skin is golden and releases easily from the pan. Flip and sear for 2 minutes more, then remove chicken to a plate.
  3. Lower the heat to medium. Toss the halved shallots and whole grapes into the rendered chicken fat and sauté for 3 minutes until the grapes begin to soften.
  4. Stir in the honey and balsamic vinegar, scraping the bottom of the pan to release the browned bits.
  5. Nestle the chicken thighs back into the pan, skin-side up, surrounding them with the grape mixture. Tuck the thyme sprigs around the meat.
  6. Slide the skillet into a preheated oven at 400°F (200°C). Roast for 15–20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  7. Remove from the oven and immediately stir in the cubed butter to the pan juices, swirling until it forms a velvety, glossy sauce. Let the meat rest for 5 minutes before serving.