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Chile-Pomegranate Chicken Thighs
Ancho chili powder and pomegranate molasses make a spicy glaze for chicken.
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
- Preheat oven to 400F.
- 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.
- Roast chicken 30 to 40 minutes, until juices run clear when pierced with a fork.
- Serve chicken with pomegranate seeds.