Every summer, I eat fresh raspberries in Maine—bright, juicy, and just the right mix of sweet and tart. This recipe grew out of those berries and the deep red color they leave behind, which reminds me of pomegranate seeds on the Rosh Hashanah table.
Lemon juice keeps the flavors fresh, while paprika, cumin, and cinnamon add warmth and depth. The mashed raspberries soak into the chicken, keeping it moist and giving it a subtle fruitiness that surprises people in the best way. Whether you use the air fryer or oven, the skin crisps up beautifully while the inside stays juicy.
It’s also low-carb, which makes it a great main dish if you're looking for something lighter without sacrificing flavor. Serve it with roasted vegetables, cauliflower rice, or whatever makes your table feel full and festive. This is chicken that feels like you made an effort—because you did—but without the stress of a complicated recipe.
🍋🍗 Lemon Raspberry Marinated Chicken Thighs
(Paprika, Cumin, Cinnamon – Air Fryer or Oven)
🛒 Ingredients:
6–8 bone-in, skin-on chicken thighs
1 tbsp olive oil
1 shallot, thinly sliced
2 cloves garlic, minced
Juice of 1 lemon
1/2 cup fresh or frozen raspberries (smashed)
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp salt (or to taste)
1/4 tsp black pepper
🕑 Marinating Time:
Marinate the chicken for 3 hours (or longer for deeper flavor).
🥣 Instructions:
Prepare the marinade:
In a bowl, mash the raspberries with a fork or potato masher until they release their juices.
Add the olive oil, garlic, shallot, lemon juice, paprika, cumin, cinnamon, salt, and pepper. Stir until combined.
Coat the chicken thighs in the marinade, making sure they are well covered.
Seal the container or bag and refrigerate for 3 hours (or longer if desired).
Air-fryer method:
Preheat your air fryer to 400°F (200°C).
Lightly spray the air fryer basket with olive oil.
Place the marinated chicken thighs in the airfryer, ensuring they are not overcrowded.
Air fry for 25–30 minutes, flipping halfway through, until golden brown and crispy, and the internal temperature reaches 165°F (74°C).
Oven method:
Preheat the oven to 400°F (200°C).
Place the marinated chicken thighs on a baking sheet lined with parchment paper.
Roast for 35–40 minutes, or until golden brown and cooked through (internal temp of 165°F/74°C). You can broil for the last 3–5 minutes to crisp up the skin.
Serve:
Serve hot with roasted veggies, cauliflower rice, or another low-carb side. Delicious cold too!
Notes:
Since you mashed the raspberries, you might have a bit of extra juice from the marinade—just make sure to shake off the excess before cooking to avoid sogginess on the chicken skin.
The raspberry bits and juice will add extra moisture and flavor to the chicken, making it juicy and aromatic.
Tips:
Air fryer note: Cooking times can vary slightly depending on your air fryer model, so check the chicken after 20 minutes to ensure it doesn't overcook.
Oven note: If you’re using bone-in, skin-on thighs, make sure they are spread out on the pan for even cooking.
It’s only July, so there’s still plenty of time to enjoy this dish while fresh raspberries are in season. But the good news is, frozen raspberries work just as well—so you can bring this vibrant, flavorful chicken to your table any time of year. Whether you’re testing it out ahead of the holidays or serving it as a new Rosh Hashanah favorite, this recipe is bright, warm, with a touch of sweetness—just like we hope the new year will be!
To our health & inspiration
Kenden
Gorgeous - Making this today. I have thighs and raspberries all ready to suit up. Thanks for posting.