Pomegranate-Glazed Chicken Thighs
A crowd-pleasing main course that can be prepared in under 30 minutes, this chicken entrée gets a boost of flavor from POM Wonderful® Pomegranate Glaze, available exclusively at Williams Sonoma. For a Mediterranean-inspired fall feast, we like to serve this pomegranate-glazed chicken with herbed couscous and roasted acorn squash, plus pomegranate seeds for garnish.
Ingredients
- 1 1/2 lb. (750 g) bone-in, skin-on chicken thighs
- 1 Tbs. vegetable oil or oil of choice
- Kosher salt and freshly ground pepper
- 1 jar POM Wonderful® Pomegranate Glaze
- Cooked rice or couscous for serving (optional)
- Roasted acorn squash for serving (optional)
- Chopped herbs for garnish (optional)
- Pomegranate seeds for garnish (optional)
Directions
Pat the chicken thighs dry with a paper towel. Transfer to a plate and let the chicken rest until it comes to room temperature.
Heat a cast-iron grill pan over medium heat. Lightly brush the chicken with oil, then season with salt and pepper, as desired. Once the pan is hot, dip a paper towel in oil and carefully wipe it across the surface of the pan. Add the chicken skin-side down and cook until golden brown and grill marks appear, 4 to 5 minutes.
Brush the uncooked sides of the chicken with sauce. Flip and grill for an additional 4 to 5 minutes. Brush the chicken with sauce and flip one last time. Using a clean brush, brush the chicken with more sauce and cook until it reaches an internal temperature of 160 to 165°F (71 to 74°C).
Top with more sauce, if desired. Garnish with chopped herbs and pomegranate seeds, if desired. Serve with your favorite vegetable and couscous, rice or your go-to grain. Serves 2 to 4.