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Raspberry Glazed Grilled Chicken Thighs


Thanks to a vibrant vinaigrette glaze featuring O Raspberry Champagne Vinegar, fresh-squeezed citrus, and select herbs, these grilled chicken thighs deliver deliciously bright and bold flavor. Quick, easy, and appetizing. Perfect for a backyard barbeque, potluck picnic, or an effortless weeknight dinner with plenty to spare.


  • 812 skin-on chicken thighs
  • 1 cup O Raspberry Champagne Vinegar
  • 2 tbsp O California Organic Extra Virgin Olive Oil
  • ½ cup low-sodium chicken stock
  • 1 tbsp fresh-squeezed lemon juice
  • 1 tsp lemon zest, grated
  • 2 shallots, finely chopped
  • ½ tsp dried basil 
  • Sea salt and freshly ground pepper to taste
  • Optional: fresh thyme or basil sprigs for garnish


  1. Place chicken thighs in a sealable plastic bag or non-reactive mixing bowl.
  2. In a separate mixing bowl, combine O Raspberry Champagne Vinegar, O California Organic Extra Virgin Olive Oil, and remaining ingredients and mix well. Pour mixture over chicken, seal bag or cover bowl, and refrigerate for 4 hours or overnight to marinate. Turn chicken occasionally to encourage the flavors to be well absorbed.
  3. When ready to cook, ignite and prepare a grill to medium-high heat (350° F – 375° F).
  4. Remove chicken and reserve marinade.
  5. Pour reserved marinade into a small saucepan and simmer over low heat on the stovetop for 15 minutes.
  6. Baste chicken thighs with marinade and place over the hot grill.
  7. With the grill lid closed, cook the chicken on medium-high heat for 4 minutes per side or until the skin turns golden and grill marks appear. Baste with marinade between flipping sides.
  8. Turn the chicken once more, baste again, and cook for an additional 3 – 5 minutes until the chicken has cooked through or reaches 165-175° F. 
  9. Remove and top with fresh thyme or basil sprigs and more marinade if desired. Serve immediately alongside a fresh salad, vegetables, or side dish of choice.