Balsamic and Pomegranate Chicken

• Gluten free

• Meat

  • 4 Chicken thighs (about 1 1/2 lbs, bone-in skin-on

• Produce

  • 1 Mint, small leaves
  • 1 Pomegranate seeds

• Condiments

  • 1/4 cup Balsamic vinegar
  • 2 tbsp Honey
  • 1/4 cup Pomegranate molasses

• Baking & Spices

  • 1 tbsp Brown sugar, light
  • 1 Kosher salt and fresh cracked pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on honestcooking.com

Description

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1 ½ lbs)
• ¼ C pomegranate molasses
• ¼ C balsamic vinegar
• 2T honey
• 1T light brown sugar
• 1T extra virgin olive oil, plus more for coating chicken
• Kosher salt and fresh cracked pepper
• Pomegranate seeds, for garnish
• Small mint leaves, for garnish

Directions

• In a small bowl, whisk together molasses, vinegar, honey and sugar; season with salt and pepper. Coat chicken in marinade; marinate at least 30 minutes at room temperature, or up to overnight in the fridge.
• Remove chicken from marinade; reserve for later use. Pat chicken dry and season generously with salt and pepper. Allow chicken to come to room temperature for 30-60 minutes. In the meantime, transfer reserved marinade to a small sauce pan. Bring to a boil, reduce to a rapid simmer and cook until thickened and syrupy, about 10-12 minutes. Taste for seasoning and keep warm.
• While marinade reduces, preheat oven to 425°F. Place chicken on a sheet tray and lightly coat in oil. Bake in the center rack of the oven for 10 minutes; brush with glaze. Continue to cook another 5 minutes; brush with another layer of glaze. Cook 5-10 more minutes or until chicken registers 165°F. Brush with any remaining glaze, if desired. Rest 5-8 minutes before serving. Garnish with pomegranate seeds and mint leaves. Enjoy.