Ingredients

The following ingredients have 4 Servings
  • 1/4 cup + 3 tbsp cranberries, divided 
  • 2 cloves garlic, minced
  • 3 tbsp avocado oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp orange juice
  • 2 tsp coconut aminos
  • 1/4 cup red wine (sub broth, see notes)
  • 1 tbsp rosemary leaves 
  • 1/2 tsp black pepper (omit for AIP)
  • 3/4 tsp sea salt
  • 4 chicken thighs (about 1.5 lb)
  • Zest of one orange 

Instruction

  • Using a food processor, chop 1/3 cup of cranberries for 5-10 seconds to roughly chop. Add in the garlic, avocado oil, vinegar, orange juice, coconut aminos, red wine, salt, pepper and rosemary and blend to combine.
  • Pat down the chicken thighs until dry and add to a bag. Pour the cranberry mixture over the chicken and transfer to the fridge. Allow to marinate for at least 90 minutes, or overnight if desired.
  • Preheat the oven to 400 F. Add the chicken to a large baking dish and top with the additional fresh cranberries.
  • Bake in the preheated oven for 35-40 minutes or until the chicken is baked through at 165 F and the skin is crispy.
  • Remove from the oven and top with orange zest before serving.