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> One-Skillet Honey Pomegranate Chicken Thighs
These chicken thighs are covered in a delicious pomegranate and balsamic glaze and cooked in a skillet to perfection.
- 1 1/2 lbs boneless, skinless chicken thighs
- 1/4 cup pomegranate arils
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp coconut sugar
- 2 tbsp extra virgin olive oil, separated
- salt and black pepper to serve
- pomegranate arils to serve
- mint leaves to serve
- cauliflower rice, brown rice or wild rice to serve
Preheat oven to 425F
Add the pomegranate arils, balsamic vinegar, honey, coconut sugar, one tbsp of olive oil and salt and pepper to a high-speed blender and blitz until combined and arils have broken down (see notes).
Coat the chicken in marinade, and let sit at room temperature for about 30 mins. If you are prepping in advance then coat up to overnight in advance, but allow the chicken to come to room temperature for 30 mins before cooking.
Remove chicken from marinade and pop it aside for later use. Pat the chicken dry with some paper towels and then season with salt and freshly cracked black pepper.
Transfer reserved marinade to a small saucepan. Bring to a boil, reduce to a simmer and cook until the liquid becomes thick and syrupy. This should take about 10 minutes. Remove from the heat.
Place chicken in a medium-sized skillet and brush with remaining olive oil. Bake in the center rack of the oven for 10 minutes. Brush with glaze, and then bake for another 5 mins. Brush with glaze again and bake for another 5 mins or until a thermometer reads 165F.
Brush with remaining glaze, rest for 5 mins, then top with extra pomegranate arils, mint leaves, and cauliflower rice (see notes).
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