Pomegranate Marinated Chicken
Elevate your dinner game with this Pomegranate Marinated Chicken, a bold and vibrant dish that’s as visually stunning as it is flavorful. Tender bone-in, skin-on chicken thighs are infused with the tart sweetness of unsweetened pomegranate juice, balanced by honey, fragrant garlic, and a medley of warm spices like cumin, coriander, and smoked paprika. Marinated to perfection and oven-roasted with a glossy reduction of the marinade, the chicken develops a golden, crispy skin and juicy, deeply flavored interior. Garnished with jewel-like pomegranate seeds and fresh parsley, this dish is perfect for impressing guests or treating yourself to a restaurant-quality meal at home. Ready in under an hour (excluding marination time) and ideal for four servings, this recipe combines ease and elegance for a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin on)
- 1 cup Pomegranate juice (unsweetened)
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Honey
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Pomegranate seeds (optional for garnish)
- 2 tablespoons Chopped parsley (optional for garnish)
Instructions
In a large mixing bowl, whisk together the pomegranate juice, olive oil, minced garlic, honey, ground cumin, ground coriander, smoked paprika, fresh thyme, salt, and black pepper to create the marinade.
Add the chicken thighs to the bowl and ensure they are evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight for maximum flavor.
Preheat the oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat. Remove the chicken thighs from the marinade (reserve the marinade) and place them in the skillet, skin side down. Sear for 3-4 minutes until the skin is golden brown.
Flip the chicken thighs and sear the other side for an additional 2 minutes. Remove the chicken from the skillet and set aside.
Pour the reserved marinade into the skillet and let it simmer for 2-3 minutes, reducing slightly.
Return the chicken thighs to the skillet, skin side up, and spoon some of the reduced marinade over them.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish with pomegranate seeds and chopped parsley if desired. Serve hot and enjoy your flavorful Pomegranate Marinated Chicken!
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 2802 mg | 122% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 69.6 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 171 mg | 13% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2158 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
