Pomegranate and Lime Chicken Thighs

Pomegranate and Lime Chicken Thighs ~ moist and juicy chicken thighs roasted with a delicious pomegranate lime glaze.  This is a quick, healthy, and stunning dish!

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OMG you have to make this chicken.  It’s absolutely fabulous.  What flavors!  What colors!  Can you tell I’m enthusiastic about this dish?  Today marks #2 in a three week series celebrating the release of Meagan Micozzi’s, (aka blogger Scarletta Bakes) cookbook The New Southwest.  Last week I made Mushroom and Leek Migas, which set the stage for a really exciting series.  When it came time to choose my second recipe, this chicken caught my eye right away.  I know how powerfully delicious pomegranate juice is when it’s reduced down to a glaze or a syrup, my Mini Lamb Koftas with Pomegranate Wine Sauce taught me that much.  But I wasn’t prepared for the explosion of flavor in this chicken .  Be sure to save it, it’s a winner.

Grilled Pomegranate and Lime Chicken | The View from Great Island 3

The pomegranate flavor gets infused into this chicken in two ways.  First the thighs marinate for a couple of hours in a shocking pink mix of yogurt and pomegranate juice.  More pomegranate juice cooks down into an incredibly tangy rich glaze.  Pomegranate seeds garnish the finished chicken as a visual cue to what’s in the dish.  You can actually buy ready packed pomegranate seeds at stores these days, but I prefer to do it the old fashioned way, from the whole fruit.

pomegranate seeds
The easiest way to do that is to cut open a pomegranate, pry it apart into quarters, and then fill a bowl or sink with water and pull the sections open underwater.  The seeds sink to the bottom and the pith floats to the top.  No mess.

How to de-seed a pomegranate | The View from Great Island

I’m always impressed with a recipe that is easy to put together, and also gives me vivid, new flavors.   From the flamboyant pink marinade, to the smokey grill marks on the thighs, to the blood red glaze punctuated by tart green lime, this chicken is a sensual feast.

Grilled Pomegranate and Lime Chicken | The View from Great Island 4

My only frustration was that we didn’t have leftovers

grilled chicken
I made a couple of minor changes to the recipe.   I reduced the amount of pomegranate juice so that the dish could be made with one 16 oz bottle of Pom.  Pomegranate juice is very expensive, and my adjustment didn’t seem to make a difference in flavor.  And, since I don’t have a grill, I adjusted the recipe to char the meat on a stove top grill pan, and then finish cooking the chicken in the oven.  It worked perfectly, the bone-in thighs stay moist and juicy and you don’t have to stand over the meat as it cooks.

Pomegranate and Lime Chicken Thighs

Yield: serves 2

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 bone-in skin-on chicken thighs
  • pomegranate seeds for garnish (optional)
    for the glaze
  • 2 cups pomegranate juice (I used 1 1/2 cups)
  • 1/2 cup white sugar
  • 1/4 cup freshly squeezed lime juice (I used the juice of 2 limes)
  • 2 Tbsp honey
  • 2 Tbsp Dijon mustard

Instructions

  1. Set the oven to 400F
  2. 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.
  3. 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.
  4. 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.
  5. 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

Recipe slightly adapted from The New Southwest

http://theviewfromgreatisland.com/pomegranate-and-lime-chicken-thighs-thenewsouthwest/

Pomegranate and Lime Grilled Chicken | The View from Great Island

 

 

19 Comments

  • Reply
    Cassie Halls
    April 17, 2015 at 3:26 pm

    Hi Sue,
    What vegetables or sides could you serve with this dish?

    • Reply
      Sue
      April 17, 2015 at 3:34 pm

      Hey Cassie – I usually don’t get too creative with my sides when I make a special entree. I would serve a salad and a veggie, maybe green beans, roasted Brussels sprouts, or grilled corn.

  • Reply
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  • Reply
    Sam @ My Carolina Kitchen
    November 14, 2013 at 1:12 pm

    Oh my goodness, this looks amazing and I can imagine the flavor combination must be fantastic. The presentation is spectacular Sue.
    Sam

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  • Reply
    Kim
    October 29, 2013 at 10:55 am

    This chicken certainly looks mouthwatering! Your pictures are absolutely gorgeous and inviting and I’m loving those grill marks. I bet the flavor of this is extraordinary and I know the texture is terrific from the marinade. I bet this would be a good dish to entertain with.

  • Reply
    Meagan @ Scarletta Bakes
    October 25, 2013 at 9:28 am

    Woah, Sue! GORGEOUS photos and I’m SO glad this chicken was a hit. It’s a personal fave of mine and I secretly used it to convert my husband from a chicken thigh hater to a chicken thigh lover. Yes to pomegranate!

    • Reply
      Sue
      October 25, 2013 at 9:42 am

      Thanks Meagan! Your chicken was out of this world. I am loving the book, in fact I’m having a hard time deciding what to make for next week :)

  • Reply
    Deb in Hawaii
    October 24, 2013 at 11:03 pm

    A really beautiful dish–you got such great grill marks on the chicken! Pomegranate and lime is such a great combination too. ;-)

    • Reply
      Sue
      October 25, 2013 at 8:53 am

      Thanks Deb, I think the marinade helped to enhance those grill marks.

  • Reply
    Vicki Bensinger
    October 24, 2013 at 7:48 pm

    This does look delicious. From the sound of your explanation I’d better try this recipe. So far I’ve seen a couple from this book and both look fantastic. Sounds like she will have a winner and we will all get new recipes to try. Thanks for sharing.

  • Reply
    Laura (Tutti Dolci)
    October 24, 2013 at 3:46 pm

    Oh pomegranate and lime sound wonderful together, what a great chicken dish!

  • Reply
    Heather // girlichef
    October 24, 2013 at 12:56 pm

    Oh my garsh, WOWZA, this looks amazing. I love that sticky red sauce. I can almost taste it from here!

  • Reply
    Desi
    October 24, 2013 at 9:33 am

    Gorgeous! I would never think that chicken and pomegranate go together but you’ve convinced me! I’ll have to make this! ;)

    • Reply
      Sue
      October 24, 2013 at 10:27 am

      Definitely make it, you’ll love it!

  • Reply
    Dom
    October 24, 2013 at 9:32 am

    I do adore chicken thighs but have never cooked them this way, I must give this a go… love the pomegranate and the zesty lime, sounds heavenly x

  • Reply
    SallyBR
    October 24, 2013 at 9:26 am

    Absolutely amazing! I love it all..

    will be pinning this recipe right away!

  • Reply
    Mary
    October 24, 2013 at 9:06 am

    You don’t need to convince me – I’m hooked by the photo! Gorgeous dish – can’t wait to take a bite!
    Mary x

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