Description
A rich, smoky, and sweet chicken dish with a tangy mango-pomegranate glaze, inspired by tropical and Southern flavors. Bone-in thighs offer a crispy skin and juicy meat, while the spiced pineapple reduction delivers depth without alcohol. Perfect for festive dinners or refined weeknight meals.
Ingredients
2 lb bone-in, skin-on chicken thighs
1 cup freshly squeezed pineapple juice
1/3 cup pomegranate vinegar
2 tsp toasted ginger-garlic paste
2 Tbsp pure honey
1 tsp ground cinnamon
1/2 tsp ground cloves
Salt and black pepper
2 tsp vegetable oil (neutral, like sunflower or avocado)
1/4 cup brown sugar (packed)
Instructions
Preheat oven to 375°F (190°C)
Season chicken thighs on both sides with salt, pepper, and 1/2 tsp each of cinnamon and cloves
Heat oil in a large oven-safe skillet over high heat
Sear chicken for 5 minutes per side until golden brown, transfer thighs to plate
In same skillet, add pineapple juice, pomegranate vinegar, brown sugar, ginger-garlic paste, and remaining spices
Bring to boil, reduce heat to medium, and simmer 20 minutes until sauce thickens
Return chicken thighs to skillet and braise for 15 minutes
Brush generously with honey and roast 10-15 minutes until sticky glaze forms
Let rest 5 minutes before serving with jasmine rice
Notes
Jasmine rice pairs perfectly with the glaze’s fruitiness
For spicier version, add 1/4 tsp cayenne pepper
Pomegranate vinegar can be substituted with reduced balsamic vinegar
- Prep Time: 30
- Cook Time: 50
- Category: Dinner
- Method: Sautéing & Roasting
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 chicken thigh with glaze
- Calories: 240
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 0.3g
- Protein: 30g
- Cholesterol: 85mg