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oven baked chicken thighs recipe
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Diet: General
Description
This oven baked chicken thighs recipe features a Pomegranate-Harissa Glaze for a sweet, spicy, and savory flavor. The high-protein, family-friendly dish results in deeply golden, caramelized skin and tender meat.
Ingredients
- 2.6 lbs bone-in, skin-on chicken thighs
- 0.25 cup pomegranate molasses
- 2 tablespoons harissa paste
- 2 tablespoons date syrup
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon fine sea salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh cilantro leaves, chopped
Instructions
- Prepare Chicken and Glaze: Pat the chicken thighs thoroughly dry with paper towels; season generously with fine sea salt and freshly ground black pepper. In a medium bowl, whisk together all glaze ingredients (pomegranate molasses, harissa, date syrup, olive oil, minced garlic, grated ginger, cumin, coriander, salt, and pepper) until smooth.
- Marinate Chicken: Place the seasoned chicken thighs in a large bowl or resealable bag. Pour the prepared glaze over the chicken, ensuring each piece is fully coated. Marinate for at least 30 minutes at room temperature, or for 2-4 hours (up to overnight) in the refrigerator for deeper flavor infusion. If refrigerating, bring chicken to room temperature for 15-20 minutes before baking.
- Preheat Oven and Position Chicken: Preheat oven to 400°F (200°C). Line a large baking sheet with foil for easy cleanup, then place a wire rack on top. Arrange the marinated chicken thighs skin-side up on the wire rack, making sure there is space between each piece for even cooking. Reserve any excess glaze in the bowl to use for brushing later.
- Bake and Glaze Again: Bake the chicken for 20 minutes initially. Remove the baking sheet from the oven and carefully brush the chicken with some of the reserved glaze. Return to the oven and continue baking for another 10-15 minutes, or until the skin is deeply golden, crisp, and caramelized.
- Check Doneness and Rest: Use an instant-read thermometer to check doneness; insert it into the thickest part of the thigh (avoiding the bone) to ensure it registers 165°F (74°C). Remove the chicken from the oven and let it rest on the wire rack for 5 minutes to allow the juices to redistribute. Serve immediately, garnished with fresh cilantro.
Notes
Patting the chicken dry is essential for crisp skin. Marinate for at least 30 minutes for deeper flavor infusion. If the glaze looks like it’s burning on the edges during baking, lower the heat slightly or cover the edges with foil for the remaining time. For extra crispness, try a quick broil at the end (watch carefully to avoid burning).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 460 calories
- Sugar: 20 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 120 mg