Description
Tender, juicy boneless chicken thighs marinated in a tangy-sweet pomegranate molasses mixture, then oven baked to perfection. This easy recipe balances fruity, savory, and garlicky flavors for a vibrant main dish that is perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 1.5 lbs boneless skinless chicken thighs, trimmed
Marinade
- 1/2 cup pomegranate molasses
- 1 tbsp honey
- 4 cloves fresh garlic, minced
- 2 tbsp olive oil
- 2 tbsp low-sodium soy sauce
Instructions
- Prep: Start by trimming any excess fat from the chicken thighs to ensure even cooking and better texture.
- Preheat Oven: Set your oven to 400°F (200°C) and prepare a baking dish by spraying it lightly with nonstick spray to prevent the chicken from sticking.
- Mix Marinade: In a bowl, whisk together pomegranate molasses, minced garlic, olive oil, honey, and low-sodium soy sauce until the mixture is smooth and well combined.
- Marinate Chicken: Place the chicken thighs in a resealable bag along with half of the marinade. Seal the bag and refrigerate for at least 30 minutes to allow the flavors to infuse into the meat.
- Bake Chicken: Transfer the marinated chicken to the prepared baking dish. Drizzle the remaining marinade over the top. Bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (74°C) ensuring the chicken is fully cooked and juicy.
- Finish: Five minutes before the chicken is done, brush it with any extra marinade to deepen the flavor and glaze the surface. Once baked, rest the chicken for 5 minutes before serving to let the juices redistribute.
Notes
- Marinating the chicken longer (up to 2 hours) will intensify the flavor.
- Use a meat thermometer to check for doneness and avoid overcooking.
- Serve with rice, roasted vegetables, or a fresh salad for a complete meal.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently to maintain moisture.
