Pomegranate and Lime Chicken Thighs
User Reviews
4
Pomegranate and Lime Chicken Thighs
Description
This recipe uses a marinade combining Greek yogurt, pomegranate juice, garlic powder, and salt, which tenderizes the chicken thighs and infuses them with fruity and savory notes. Marinating for at least two hours or overnight enhances flavor and moisture. The glaze is prepared by boiling down pomegranate juice, sugar, lime juice, honey, and Dijon mustard until thickened, creating a vibrant, tangy-sweet coating.
Cooking begins by grilling the chicken over high heat to develop grill marks and some charring, then transferring to the oven to finish cooking through while retaining juiciness. The glaze is spooned over the chicken before serving, adding shiny, rich flavor and slight stickiness. The dish offers a combination of tart pomegranate, citrus lime brightness, and a subtle heat from garlic and mustard.
Serving suggestions include garnishing with pomegranate seeds for texture and freshness. This recipe is adapted slightly from The New Southwest and offers a balanced profile suitable for grilled chicken dishes with fruit-based glazes.
Ingredients
for the chicken
- 1 cup Greek yogurt I used 1/2 cup
- 1/2 cup pomegranate juice
- 1 tsp salt
- 1 tsp garlic powder
- 4 chicken thighs bone-in, skin-on
- pomegranate seeds optional, for garnish
for the glaze
- 2 cups pomegranate juice I used 1 1/2 cups
- 1/2 cup white sugar
- 1/4 cup lime juice I used the juice of 2 limes, freshly squeezed
- 2 Tbsp honey
- 2 Tbsp Dijon mustard
Instructions
- Set the oven to 400F
- To marinate the chicken, put the yogurt, pomegranate juice, salt, garlic and chicken in a large zip lock baggie. Massage everything until well combined. Put in the fridge to marinate for at least 2 hours or overnight. I turned the bag over once or twice.
- To make the glaze, put all the glaze ingredients in a saucepan and whisk to combine. Bring to a boil, then turn down the heat and boil for about 20-25 minutes until reduced and thickened. Set aside.
- Preheat a grill pan over medium high heat until screaming hot. Take the chicken out of the marinade, and let the excess liquid drip off before setting the chicken, skin side down, on the grill. Don't move it for a minute or so until it gets nice dark grill marks.
- Flip the chicken over, and then transfer to a baking pan that has been lightly brushed with olive oil. Bake the chicken for about 30-40 minutes, or until done through. Spoon a generous amount of glaze over the chicken, and garnish with the pomegranate seeds and lime wedges. Serve right away.
Notes
- Marinate chicken for at least 2 hours or overnight for best flavor and tenderness.
- The glaze should be reduced until thickened, about 20-25 minutes, to properly coat the chicken.
- After grilling, finish cooking the chicken in the oven to ensure it is done through without drying out.
- Garnish with pomegranate seeds to add fresh texture and contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 51g | 17% |
| Protein | 24g | 48% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Sodium | 208mg | 9% |
| Potassium | 579mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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