Pomegranate and Lime Chicken Thighs
Description
his chicken dish will certainly impress anyone lucky enough to eat it. The pomegranate flavor gets infused in the chicken and more juice cooks down to make a rich, tangy, glaze. It's a mouthwatering, flavorful chicken dish that is so beautiful, you can ma
Ingredients
Chicken:
1/2- 1 c. Greek yogurt
1/2 c. pomegranate juice
1 t. salt
1/2 t. pepper
1 t. garlic powder
4 bone-in skin-on chicken thighs
Glaze:
1 1/2 c. pomegranate juice
1/2 c. white sugar
freshly squeezed juice from 2 limes
2 T. honey
2 T. Dijon mustard
pomegranate seeds for garnish, optional
Directions
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Preheat oven to 400 degrees.
Wash chicken and pat dry with paper towels.
Marinate chicken:
Put yogurt, pomegranate juice, salt, pepper, garlic and chicken in a large zip lock bag. Massage until well combined. Marinate in refrigerator for at least 2 hours or overnight, turning the bag over several times.
Glaze:
Put all glaze ingredients in a saucepan; whisk to combine. Bring to a boil; turn down heat; boil for 20-25 minutes until reduced and thickened. Set aside.
Preheat a grill pan over medium high heat until screaming hot. Remove chicken from marinade, and let the excess liquid drip off before placing the chicken, skin side down, on the grill. Don't move it for a minute or so until it gets dark grill marks.
Turn the chicken over, let it cook for a minute or so again until it gets dark grill marks. Transfer to a baking dish that has been lightly brushed or sprayed with olive oil.
Bake 30-40 minutes, or until cooked through.
Spoon glaze over the chicken. Garnish with the pomegranate seeds and lime wedges. Serve immediately.
2 servings.