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Best Sticky Pomegranate Chicken Thighs Recipe (Easy!)

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This Sticky Pomegranate Molasses Glazed Chicken Thighs recipe is more than just a dinner—it’s an experience. The combination of crispy, juicy chicken with that tangy, sweet, and savory glaze is simply unforgettable.

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs (about 2.5 lbs)
  • 1/2 cup pomegranate molasses
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4–5 sprigs fresh thyme
  • Optional garnish: fresh pomegranate arils, chopped fresh parsley, flaky sea salt

Instructions

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels. Season them generously on all sides with salt and pepper.
  2. In a small bowl, whisk together the pomegranate molasses, olive oil, minced garlic, cumin, cinnamon, and smoked paprika. Set aside about 2 tablespoons of this mixture for basting later.
  3. Heat your large oven-safe skillet over medium-high heat. Add a drizzle of olive oil. Once the oil is shimmering, carefully place the chicken thighs skin-side down in a single layer. Let them sear undisturbed for 5-7 minutes, until the skin is deep golden brown and crispy.
  4. Using tongs, flip the chicken thighs over. Pour the remaining pomegranate molasses mixture (not the reserved 2 tablespoons) over the chicken. Toss in the fresh thyme sprigs. Let it cook for 1 minute.
  5. Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C).
  6. In the last 5 minutes of baking, carefully remove the skillet from the oven. Use a basting brush or spoon to brush the reserved 2 tablespoons of glaze over the chicken thighs. Return to the oven for the remaining time.
  7. Remove the skillet from the oven. Let the chicken rest in the pan for 5 minutes. Discard the thyme sprigs. Garnish with fresh pomegranate arils and chopped parsley, and a sprinkle of flaky sea salt if desired.

Notes

For extra crispy skin, pat the chicken dry and season 30 minutes before cooking. Don’t overcrowd the pan when searing. Let the chicken rest for 5 minutes before serving. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: sticky pomegranate chicken, pomegranate molasses chicken, glazed chicken thighs, easy chicken dinner, weeknight chicken, crispy chicken thighs, sweet and savory chicken

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