Description
This Pomegranate Glazed Chicken recipe features tender, juicy chicken thighs coated in a vibrant, sweet, and tangy pomegranate glaze, finished with a fresh topping of pomegranate seeds and herbs. It’s an easy yet impressive dish perfect for any occasion.
Ingredients
• 2 lb bone-in, skin-on chicken thighs (about 6 pieces)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1/2 cup pomegranate molasses
• 1/2 cup pomegranate juice
• 3 cloves garlic, grated or minced
• 2 teaspoons cornstarch
• 2/3 cup fresh pomegranate seeds (from about 1 medium pomegranate)
• 1/3 cup chopped fresh parsley
• 1 clove garlic, grated or minced
• juice of 1/2 lemon
• salt and pepper, to taste
Instructions
1. Preheat oven to 400F.
2. Season chicken thighs with salt, cumin, coriander, paprika, and cayenne, rubbing the spices under the skin.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken, skin-side down, for 5 minutes until browned and crispy, then flip and sear the other side for 2-3 minutes.
4. Whisk together pomegranate molasses, pomegranate juice, garlic, and cornstarch in a bowl.
5. Pour the sauce into the skillet and coat the chicken.
6. Transfer skillet to oven and bake for 10 minutes, basting the chicken with the sauce.
7. Continue baking for another 5-10 minutes until the sauce is syrupy and chicken reaches 165F.
8. While chicken bakes, combine pomegranate seeds, parsley, minced garlic, lemon juice, salt, and pepper in a bowl.
9. Let chicken rest for 5 minutes, then top with the pomegranate mixture and serve.
Notes
For the crispiest chicken skin, ensure the skin is patted very dry before seasoning and searing. Don’t overcrowd the pan when searing, as this can steam the skin instead of crisping it.
Using an instant-read thermometer is the most reliable way to ensure your chicken is cooked to the perfect internal temperature of 165 degrees Fahrenheit. Insert it into the thickest part of the thigh, avoiding the bone.
If your glaze seems a little thin after baking, you can carefully remove the chicken to a plate, place the skillet back on the stovetop over medium heat, and simmer the sauce for a few more minutes until it reaches your desired syrupy consistency. Be sure to watch it closely so it doesn’t burn.
Don’t skip the resting period! Allowing the chicken to rest for 5 minutes after baking allows the juices to settle back into the meat, resulting in incredibly moist and tender chicken.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A