One skillet is all that’s needed to get some of these Honey Pomegranate Balsamic Glazed Chicken Thighs on your table. Everyone will say wow when they see this center table, and the taste is just phenomenal. Serve with some cauliflower rice to get those veg in and keep it low carb, or steam some veg and serve some brown rice on the side.
Balsamic chicken has long been a favorite of mine, especially when you use that amazing thick syrupy aged balsamic goodness (it will be on the top shelf of the grocery shelves and will cost a bit more but is totally and completely worth it). Once you discover the good stuff you will not go back! If you can’t find it at the store then try this one.
If you don’t have a high-speed blender then you are going to want to put the sauce through a sieve. I have tried it both ways, and honestly, I did not strain with either. Mainly because it was just me and the kids, and if there is some pomegranate involved they are going to eat it regardless.
Gritty or not.
For guests (or my husband) I would definitely take the extra 2 seconds that it takes to strain.
How Do I Serve Honey Pomegranate Balsamic Glazed Chicken Thighs?
I served my honey glazed chicken thighs with cauliflower rice, and they go surprisingly well together. So well in fact, that everyone went back for more cauliflower rice and pomegranate once the balsamic chicken had been polished off! If you aren’t a fan of cauliflower rice (what?!?!) then some brown rice and steamed veg would be just perfect.
Want to make your own cauliflower rice? Then use this tutorial and just sub the broccoli with cauliflower: What is Riced Broccoli: How to Prepare and Use it.
Ok, What About Some More One Skillet Dishes?
Need some more? Well here ya go:
Happy Eating xx
One skillet is all that's needed to get some of these One Skillet Honey Pomegranate Balsamic Glazed Chicken Thighs on your table. Everyone will say wow when they see this center table, and the taste is just phenomenal. Serve with some cauliflower rice to get those veg in and keep it low carb, or steam some veg and serve some brown rice on the side.
- 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).
If your blender isn't strong enough and you end up with some gritty bits from the pomegranate arils, you may need to put the sauce through a sieve.
To serve: serve on a bed of cauliflower rice, brown rice or wild rice.