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Honey-Pomegranate Roasted Chicken Thighs

Becky Luigart-Stayner; Cindy Barr
Yield 8 servings (serving size: 2 thighs)
You can find pomegranate molasses in Middle Eastern and specialty stores. Serve warm or at room temperature.

Ingredients

  • 3/4 cup honey
  • 1/3 cup finely chopped shallots
  • 1/4 cup fresh lemon juice (about 3 small lemons)
  • 1 tablespoon grated lemon rind
  • 2 tablespoons pomegranate molasses
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 6 garlic cloves, minced
  • 16 chicken thighs (about 4 pounds), skinned
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Cooking spray
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 378
  • caloriesfromfat 31 %
  • fat 13.1 g
  • satfat 3.7 g
  • monofat 5 g
  • polyfat 3 g
  • protein 31.7 g
  • carbohydrate 33.8 g
  • fiber 0.3 g
  • cholesterol 114 mg
  • iron 2.6 mg
  • sodium 416 mg
  • calcium 36 mg

How to Make It

  1. Combine first 9 ingredients in a large bowl; marinate in refrigerator 2 hours, stirring occasionally.

  2. Preheat oven to 425°.

  3. Remove chicken from bowl, reserving marinade. Combine cornstarch and water in a small bowl. Place the reserved marinade in a small saucepan; bring to a boil. Stir in cornstarch mixture, and cook for 3 minutes or until thickened, stirring frequently. Remove from heat. Place chicken on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 30 minutes or until chicken is done, basting with reserved marinade every 10 minutes.