Honey-Pomegranate Roasted Chicken Thighs

Becky Luigart-Stayner; Cindy Barr

You can find pomegranate molasses in Middle Eastern and specialty stores. Serve warm or at room temperature.

Yield: 8 servings (serving size: 2 thighs)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 378
  • Calories from fat: 31%
  • Fat: 13.1g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 3g
  • Protein: 31.7g
  • Carbohydrate: 33.8g
  • Fiber: 0.3g
  • Cholesterol: 114mg
  • Iron: 2.6mg
  • Sodium: 416mg
  • Calcium: 36mg


  • 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


  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.
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