These pomegranate glazed chicken thighs are one of those dishes I turn to when I want something that feels elegant but doesn’t take hours in the kitchen. With a blend of warm spices, a tangy-sweet glaze, and a fresh topping of pomegranate seeds and herbs, this recipe delivers on flavor, texture, and presentation all at once.

Why You’ll Love This Recipe

I love this recipe because it’s both comforting and vibrant. The pan-seared chicken comes out juicy with perfectly crisp skin, while the pomegranate glaze adds a tart-sweet depth that makes every bite crave-worthy. The fresh pomegranate seed and herb topping brings a pop of brightness and crunch, making the dish feel balanced. It’s simple enough for a weeknight dinner but impressive enough to serve to guests at a dinner party.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken and glaze:

• 2 lb bone-in, skin-on chicken thighs (about 6 pieces)

• 1 teaspoon salt

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon smoked paprika

• 1/4 teaspoon cayenne pepper

• 1 tablespoon olive oil

• 1/2 cup pomegranate molasses

• 1/2 cup pomegranate juice

• 3 cloves garlic, grated or minced

• 2 teaspoons cornstarch

For the topping:

• 2/3 cup fresh pomegranate seeds (from about 1 medium pomegranate)

• 1/3 cup chopped fresh parsley

• 1 clove garlic, grated or minced

• juice of 1/2 lemon

• salt and pepper, to taste

Directions

1. Heat the oven to 400°F.

2. Place the chicken thighs in a large bowl. Combine the salt, cumin, coriander, paprika, and cayenne, then rub this spice mixture all over the chicken, including under the skin.

3. Heat an oven-safe skillet over medium-high heat and add olive oil. Place the chicken skin-side down and sear for about 5 minutes, until the skin is golden and crisp. Flip and sear the other side for 2–3 minutes.

4. In a bowl, whisk together the pomegranate molasses, pomegranate juice, garlic, and cornstarch. Pour the mixture into the skillet and spoon or brush over the chicken.

5. Transfer the skillet to the oven and roast for 10 minutes. Brush the thickened glaze over the chicken again and bake for another 5–10 minutes, until the chicken reaches an internal temperature of 165°F.

6. While the chicken bakes, toss the topping ingredients in a bowl.

7. Let the chicken rest for 5 minutes before spooning the topping over each piece and serving.

Servings and timing

This recipe serves 4 to 6 people. It takes about 15 minutes to prep, 25 minutes to cook, plus 5 minutes of resting time, for a total of about 45 minutes.

Variations

• I sometimes swap parsley for mint in the topping for a more refreshing flavor.

• If I want extra heat, I add more cayenne or a pinch of chili flakes.

• When pomegranates aren’t in season, I use packaged seeds from the store.

• For a lighter option, boneless skinless thighs can be used, though I miss the crispiness from the skin.

• A drizzle of honey in the glaze can make it sweeter if I’m cooking for kids.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I like to use the oven at 350°F until warmed through, which helps keep the skin a bit crisp. The microwave works in a pinch, but the skin won’t stay as crisp. The topping is best added fresh, so I keep it separate if I know I’ll have leftovers.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, I can use boneless chicken thighs, but they cook faster and don’t stay as juicy as bone-in, skin-on thighs.

What can I substitute for pomegranate molasses?

I don’t recommend using regular molasses or honey since they don’t have the same tangy flavor. If I can’t find pomegranate molasses, I reduce pomegranate juice until syrupy as a homemade substitute.

Can I make this ahead of time?

I prefer making it fresh so the skin stays crisp, but I can prepare the spice rub and topping ahead of time to save a few minutes.

What sides go well with this dish?

I like serving it with rice, roasted vegetables, or a simple green salad. The glaze pairs especially well with grains that soak up the sauce.

How do I know when the chicken is fully cooked?

I always use a meat thermometer. The chicken is ready when it reaches 165°F at the thickest part of the thigh.

Conclusion

This pomegranate glazed chicken thigh recipe is one of my favorites because it strikes the perfect balance of savory, sweet, and tangy flavors. I love how quickly it comes together while still feeling like a special dish. Whether I’m serving it on a busy weeknight or at a holiday table, it never fails to impress.

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