Chile-Pomegranate Chicken Thighs

Kitchen Tested
  • Yield 6 servings

Ancho chili powder and pomegranate molasses make a spicy glaze for chicken.

Mark Boughton Photography / styling by Teresa Blackburn


2 tablespoons ancho chili powder
1/2 cup pomegranate molasses
2 tablespoons honey
1/2 teaspoon salt
Freshly ground black pepper
6 bone-in chicken thighs
3 tablespoons pomegranate seeds


  1. Preheat oven to 400F.
  2. Combine chili powder, molasses, honey, salt and pepper in a small bowl to form a paste. Rub paste on chicken thighs and place in a roasting pan.
  3. Roast chicken 30 to 40 minutes, until juices run clear when pierced with a fork.
  4. Serve chicken with pomegranate seeds.




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