Honey-Pomegranate Roasted Chicken Thighs

(from Tri Chef’s recipe box)

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

Source: Cooking Light

Prep time: 15 minutes
Cook time: 30 minutes
Serves 8 people

Categories: Dinner-Chicken

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

Directions

  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.

  4. Yield: 8 servings (serving size: 2 thighs)

  5. NUTRITION PER SERVING

  6. LORIES 378(31% from fat); FAT 13.1g (sat 3.7g,mono 5g,poly 3g); PROTEIN 31.7g; CHOLESTEROL 114mg; CALCIUM 36mg; SODIUM 416mg; FIBER 0.3g; IRON 2.6mg; CARBOHYDRATE 33.8g

  7. http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=833364

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