Pomegranate Glazed Chicken Thighs (Print)

Chicken thighs glazed in sweet-tangy pomegranate sauce, finished with fresh herbs for a vibrant entrée.

# Components:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil

→ Pomegranate Glaze

05 - 1 cup pomegranate juice
06 - 2 tablespoons honey
07 - 1 tablespoon balsamic vinegar
08 - 2 teaspoons gluten-free soy sauce
09 - 2 cloves garlic, minced
10 - 0.5 teaspoon ground cumin
11 - 0.25 teaspoon crushed red pepper flakes

→ Garnish

12 - 0.25 cup pomegranate seeds
13 - 2 tablespoons chopped fresh parsley

# Method:

01 - Preheat your oven to 400°F (200°C). Pat the chicken thighs thoroughly dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
02 - Heat the olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs, skin-side down, into the hot skillet. Sear for 4–5 minutes until the skin is golden brown and crisp. Flip the chicken and cook for an additional 2 minutes. Remove the chicken from the skillet and set aside on a plate.
03 - Carefully discard any excess fat from the skillet, leaving behind browned bits. Add the pomegranate juice, honey, balsamic vinegar, gluten-free soy sauce, minced garlic, ground cumin, and crushed red pepper flakes. Stir to combine and bring the mixture to a simmer. Allow it to cook for 3–4 minutes, scraping the bottom of the skillet to incorporate the browned bits into the sauce.
04 - Return the seared chicken thighs to the skillet, arranging them skin-side up. Spoon a generous amount of the prepared glaze over each chicken thigh.
05 - Transfer the skillet to the preheated oven. Roast for 25–30 minutes. During the roasting time, baste the chicken with the glaze once or twice to ensure it is evenly coated. The chicken is cooked through when its internal temperature reaches 165°F (74°C).
06 - Remove the skillet from the oven. Allow the chicken to rest for 5 minutes before serving. Garnish generously with fresh pomegranate seeds and chopped parsley.

# Expert Advice:

01 -
  • Easy enough for weeknights with only fifteen minutes of prep
  • Naturally gluten free when you choose the right soy sauce
  • Blends savory and sweet for a complex glaze that is anything but ordinary
  • Showstopper appearance thanks to a glossy sauce and fresh pomegranate seeds
02 -
  • Full of protein and naturally gluten free when you select the right soy sauce
  • Great for meal prep because the glaze can be made ahead
  • Surprisingly forgiving even if you slightly overcook or undercook the glaze
03 -
  • Always dry the chicken thoroughly before searing for the crispiest skin and most dramatic color
  • Use a cast iron skillet if you have one for best even heat and a beautiful presentation
  • Taste your glaze before it goes onto the chicken and adjust seasoning or sweetness if needed
  • You truly can make the glaze and even marinate the chicken with it hours ahead which means less work and more flavor later

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