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Pomegranate Glazed Chicken Thighs – Sweet, Tangy, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup pomegranate juice (100% juice)
  • 3 tablespoons pomegranate molasses (see variation if you don’t have it)
  • 2 tablespoons honey (or maple syrup)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 2 teaspoons apple cider vinegar (or red wine vinegar)
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon cornstarch mixed with 1 teaspoon water (optional, for a thicker glaze)
  • To finish: Fresh pomegranate arils, chopped fresh parsley or mint, lemon wedges

Method
 

  1. Preheat and prep: Heat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels. Season both sides with the salt and pepper.
  2. Sear the chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook without moving them for 6–8 minutes, until the skin is deeply golden and crisp. Flip and cook the other side for 2 minutes.
  3. Start the glaze: While the chicken sears, whisk together pomegranate juice, pomegranate molasses, honey, soy sauce, vinegar, garlic, cumin, and cinnamon in a small bowl.
  4. Roast: Pour off any excess fat from the skillet, leaving about 1 tablespoon. Arrange the chicken skin-side up. Pour about half of the glaze around the chicken (not on the skin yet). Transfer the skillet to the oven and roast for 12 minutes.
  5. Baste and reduce: Carefully remove the skillet and spoon some of the pan juices over the chicken, then brush a thin layer of glaze directly on the skin. Return to the oven for another 8–10 minutes, until the internal temperature reaches 175°F at the thickest part.
  6. Thicken the glaze (optional): Set the chicken on a plate to rest. Place the skillet back on the stovetop over medium heat. Add the remaining glaze and simmer 2–4 minutes to reduce. If you like it thicker, stir in the cornstarch slurry and simmer 30–60 seconds until glossy.
  7. Finish and serve: Spoon the glaze over the chicken. Top with pomegranate arils and herbs. Serve with lemon wedges and your favorite sides.