Pomegranate Balsamic Glazed Chicken Thighs – Sweet, Tangy & Easy to Make

If you’re looking for a comforting weeknight dinner that feels gourmet without the fuss, this pomegranate balsamic glazed chicken thighs recipe will quickly become a favorite. I first made this dish on a cold autumn evening when I had leftover pomegranate juice and needed something simple yet impressive. The aroma of caramelized balsamic and sweet pomegranate filled the kitchen, and the recipe has been on repeat ever since.
This easy homemade chicken dish is juicy, flavorful, and perfect for busy families or anyone who wants a beautiful meal without spending hours in the kitchen.

Ingredients

• 6 bone-in chicken thighs (skin-on for best flavor)

• 1 cup pomegranate juice

• 3 tablespoons balsamic vinegar

• 2 tablespoons honey

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon smoked paprika

• ¼ teaspoon ground cinnamon

• ½ cup fresh pomegranate seeds (for garnish)

• 1 tablespoon chopped fresh parsley (optional)

Step-by-Step Instructions

• Pat the chicken thighs dry and season both sides with salt, black pepper, smoked paprika, and cinnamon.

• Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for 6–7 minutes until golden and crisp.

• Flip the chicken and cook for another 3–4 minutes to lightly brown the other side.

• In a small bowl, whisk together the pomegranate juice, balsamic vinegar, honey, and minced garlic.

• Pour the mixture into the skillet around the chicken (not directly on top so the skin stays crispy).

• Reduce the heat to medium, then simmer for 15–20 minutes, spooning the glaze over the chicken occasionally.

• Continue cooking until the sauce thickens into a glossy glaze and the chicken reaches an internal temperature of 74°C (165°F).

• Remove from heat and let rest for 3 minutes.

• Spoon the thickened glaze over the chicken and garnish with fresh pomegranate seeds and parsley before serving.

Tips & Variations

• Swap the sweetener: You can replace honey with date syrup or maple syrup for a slightly different sweetness.

• Use boneless thighs: Reduce cooking time by about 5 minutes to prevent overcooking.

• Add a spicy kick: A pinch of chili flakes or cayenne pepper balances the sweetness beautifully.

Storing & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.

• Freezer: Freeze in a sealed container or freezer bag for up to 2 months.

• Reheat: Warm in a skillet over low heat with a splash of water or juice to revive the glaze. You can also reheat in the oven at 180°C (350°F) for 10–12 minutes. Avoid microwaving for too long so the chicken stays tender.

FAQs

Can I make it ahead?
Yes! You can sear the chicken and refrigerate it with the glaze mixture. Cook fully when ready to serve.

Can I use chicken breasts instead?
You can, but reduce cooking time and keep an eye on temperature so they don’t dry out.

Can I double the sauce?
Absolutely. Just simmer longer to achieve the same sticky, glossy texture.

Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.

Nutritional Information

(Approximate per serving – based on 6 servings)

• Calories: ~310

• Protein: ~24g

• Carbohydrates: ~16g

• Fat: ~18g

These pomegranate balsamic glazed chicken thighs are the perfect mix of sweet, tangy, and savory—ideal for weeknight dinners, holiday spreads, or meal prep. If you try this recipe, don’t forget to leave a comment below and share it with friends. And be sure to explore my other easy homemade dinner ideas for more inspiration!