Honey-Pomegranate Roasted Chicken Thighs

Honey-Pomegranate Roasted Chicken Thighs Recipe
Becky Luigart-Stayner; Cindy Barr
You can find pomegranate molasses in Middle Eastern and specialty stores. Serve warm or at room temperature.


8 servings (serving size: 2 thighs)

Recipe from

Cooking Light

Nutritional 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


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


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

Preheat oven to 425°.

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.

David Bonom,

Cooking Light

December 2004
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