Honey-Pomegranate Roasted Chicken Thighs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You can find pomegranate molasses in Middle Eastern and specialty stores. Serve warm or at room temperature. Ingredients:
3/4 cup honey |
1/3 cup finely chopped shallots |
1/4 cup fresh lemon juice (about 3 small lemons) |
1 tablespoon grated lemon rind |
2 tablespoons pomegranate molasses |
1 teaspoon worcestershire sauce |
1 teaspoon hot sauce |
6 garlic cloves, minced |
16 chicken thighs (about 4 pounds), skinned |
1 tablespoon cornstarch |
1 tablespoon water |
cooking spray |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Combine first 9 ingredients in a large bowl; marinate in refrigerator 2 hours, stirring occasionally.
2. Preheat oven to 425°.
3. Remove chicken from bowl, reserving marinade. Combine cornstarch and water in a small bowl. Place the reserved marinade in a small saucepan; bring to a boil. Stir in cornstarch mixture, and cook for 3 minutes or until thickened, stirring frequently. Remove from heat. Place chicken on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 30 minutes or until chicken is done, basting with reserved marinade every 10 minutes.
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