Pomegranate and Lime Chicken Thighs

Pomegranate and lime glazed chicken thighs in a green baking dish

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

Pomegranate and lime glazed chicken thighs in a green baking dish with pomegranate seeds and fresh lime wedges

omg you have to make this pomegranate and lime 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 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.

Pomegranate and lime glazed chicken thighs in a green baking dish

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.

My only frustration was that we didn’t have leftovers!

a pan of pomegranate and lime glazed chicken thighs with pomegranate seeds

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 glazed chicken thighs in a green baking dish
Pomegranate and lime glazed chicken thighs in a green baking dish
4 from 37 votes

Pomegranate and Lime Chicken Thighs

Course dinner
Cuisine American
Cook Time 40 minutes
marinate 2 hours
Total Time 2 hours 40 minutes
Yield 4 servings
Calories 517kcal
Author Sue Moran


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


  • Set the oven to 400F
  • 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.
  • 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.
  • 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.
  • 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.

Cook’s notes

Recipe slightly adapted from The New Southwest


Calories: 517kcal | Carbohydrates: 51g | Protein: 24g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 208mg | Potassium: 579mg | Fiber: 1g | Sugar: 49g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    November 19, 2020 at 12:35 pm

    5 stars
    So yummy! I could hardly stop eating spoonfuls of that sauce. By the way, the sauce works very well spooned over chocolate cheesecake : )

  • Reply
    October 12, 2020 at 9:33 am

    Is it possible to give nutrition information with your recipes? I would find that very hepful

  • Reply
    Shanoo Bhatia
    July 12, 2018 at 7:00 am

    Hi Sue,
    This sounds delish! However my husband has been advised no sugars or honey and I’m wondering if I can do the glaze any differently or if we need it at all?


    • Reply
      July 12, 2018 at 7:56 am

      If you can find pomegranate molasses you could make a glaze with that and the lime juice. I’m not sure if your husband can have that, it’s sweet but naturally sweet, just made from reduced pomegranate juice. You can make it yourself, too, I have a recipe HERE..

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

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

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

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

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