Chile-Pomegranate Chicken Thighs

Chile-Pomegranate Chicken Thighs

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

Serves: 6 Save

Ingredients (7)

  • 2 T Ancho Chili Powder
  • ½ cup Pomegranate Molasses
  • 2 T Honey
  • ½ tsp Salt
  • 1 tsp Freshly Ground Black Pepper
  • 6 Bone In, Skinless Chicken Thighs
  • 3 T Pomegranate Arils


  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.