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Looking for a show-stopping but easy chicken recipe? This Baked Chicken with Pomegranate Glaze brings together the sweetness of pomegranate, the tang of molasses, and aromatic spices for a juicy, flavorful main dish. It’s a great choice for both quick weeknight meals and special gatherings!
Table of Contents
Why You’ll Love This Recipe
- Deliciously sweet, tangy, and savory flavor profile
- Minimal prep and hands-on time
- Restaurant-style results at home
- Naturally gluten-free and family-friendly
Ingredients Table
| Ingredient | Amount |
|---|---|
| Chicken thighs (bone-in, skin-on) | 2 lb (about 6 pieces) |
| Salt | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Cayenne pepper | 1/4 teaspoon |
| Olive oil | 1 tablespoon |
| Pomegranate molasses | 1/2 cup |
| Pomegranate juice | 1/2 cup |
| Garlic, grated or minced | 4 cloves (divided) |
| Cornstarch | 2 teaspoons |
| Pomegranate seeds | 2/3 cup |
| Fresh parsley, chopped | 1/3 cup |
| Lemon juice | From 1/2 lemon |
| Salt and pepper | To taste |
Step-by-Step Instructions
Prep & Season
- Preheat your oven to 400°F.
- Place chicken thighs in a large bowl.
- In a small bowl, combine salt, cumin, coriander, paprika, and cayenne. Sprinkle the blend over the chicken and massage it in, including some under the skin for more flavor.
Brown Chicken
- Using an oven-safe skillet such as these top-rated frying pans (affiliate link), heat olive oil over medium-high. Add chicken, skin-side down in a single layer.
- Cook for about 5 minutes until the skin is crisp, then flip and brown the other side (2-3 minutes).
Prepare Glaze
- In a bowl, whisk together pomegranate molasses (or reduce pomegranate juice with sugar to create your own see tips below), juice, two cloves garlic, and cornstarch.
Bake in Glaze
- Pour the glaze into the skillet and coat each piece well. Transfer the skillet to the oven.
- Bake for 10 minutes. Spoon or brush with more glaze (use these handy kitchen utensils).
- Bake another 5-10 minutes until sauce is syrupy and chicken reaches 165°F internal temp.
Make Topping & Serve
- While baking, toss together pomegranate seeds, parsley, remaining garlic, lemon juice, salt, and pepper in a bowl for a refreshing topping.
- Rest chicken for 5 minutes, top with the salad, and serve either directly from the skillet or a sturdy cutting board.
Helpful Tips
- Use a meat thermometer for perfect doneness.
- Substitute with boneless thighs or even breast, just adjust baking times.
- Don’t have pomegranate molasses? Reduce pomegranate juice with a touch of sugar until syrupy.
Suggested Equipment
- Oven
- Frying pans
- Cutting board
- Measuring cups and spoons
- Kitchen utensils
- Mixing bowls
- Meat thermometer
FAQ: Baked Chicken with Pomegranate Glaze
What is pomegranate molasses?
It’s a thick, tangy-sweet syrup made from reduced pomegranate juice, commonly found in Middle Eastern cooking.
Can I make this without bone-in chicken?
Absolutely! Boneless skinless thighs or breasts work, too, but reduce oven time to prevent overcooking.
What sides go well with this dish?
Try rice pilaf, roasted vegetables, or a simple green salad.
How do I store leftovers?
Cover and refrigerate for up to 3 days. Reheat in the oven for best texture.
Baked Chicken with Pomegranate Glaze : Easy Weeknight Dinner in 40 Minutes
Juicy chicken thighs baked in a tangy-sweet pomegranate molasses glaze and topped with fresh pomegranate seeds and parsley.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Middle Eastern
- Diet: Gluten Free
Ingredients
2 lb bone-in, skin-on chicken thighs (about 6 pieces)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/2 cup pomegranate molasses
1/2 cup pomegranate juice
3 cloves garlic, grated or minced
2 teaspoons cornstarch
2/3 cup fresh pomegranate seeds
1/3 cup chopped fresh parsley
1 clove garlic, grated or minced
juice of 1/2 lemon
salt and pepper, to taste
Instructions
1. Heat oven to 400 degrees F.
2. Place chicken thighs in a large bowl. Mix and rub with spices.
3. Heat oven-safe skillet over medium-high. Add olive oil, then chicken, skin-side down.
4. Brown skin (5 minutes), flip and brown another 2-3 minutes.
5. Whisk pomegranate molasses, juice, garlic, and cornstarch in bowl.
6. Pour sauce into skillet, coat chicken.
7. Transfer to oven, bake 10 minutes.
8. Brush with sauce, bake another 5-10 minutes until syrupy and chicken is 165°F.
9. Prepare topping by mixing pomegranate seeds, parsley, garlic, lemon, salt, pepper.
10. Let chicken rest 5 minutes, top with salad, and serve.
Notes
Use a meat thermometer for perfect doneness.
Substitute boneless thighs or breasts, reduce bake time.
To make pomegranate molasses: simmer pomegranate juice with sugar until syrupy.
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