Pomegranate-Honey Glazed Chicken Thighs

By Marge Perry & David Bonom

  • Yield:

    6-8 Servings


  • 8 chicken thighs, about 3 pounds
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper
  • 2 cups pomegranate juice
  • 1/2 cup honey
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup pomegranate arils (seeds), optional garnish
  • 2 tablespoons chopped fresh parsley, optional garnish


1. Preheat the oven to 425°F.

2. Toss the chicken with the oil. Place it on a nonstick sheet pan and season on both sides with  3/4 teaspoon of the salt and the pepper.  Roast in the center of the oven until an instant read thermometer inserted into the thickest part (not touching the bone) registers 170°F.

3. Meanwhile, combine the pomegranate juice, honey, cayenne pepper and remaining 1/4 teaspoon salt in a deep 12-inch nonstick skillet over medium-high heat. Bring to a boil and cook until the mixture is thick and syrupy, about 13-14 minutes.  Reduce the heat to medium-low and add the chicken to the skillet. Turn it to coat with the glaze and cook 2 minutes. Transfer to a platter and spoon the glaze remaining in the skillet over the chicken. Garnish with the pomegranate arils and parsley if desired. 

The Perfect Glaze

Glazes are often sugary and sweet, meaning you’ll want to use a pan that can handle sticky– any pan from the Anolon Advanced Home collection will work excellently since the whole collection is nonstick inside and out.