Hengrenade Chicken Recipe
Make Hengrenade Chicken Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade
Glaze
Garnish
Method
Marinade and Prep
- 1
Prepare marinade
In a bowl, whisk together yogurt, lemon juice, minced garlic, smoked paprika, chili flakes, salt, and black pepper. Drizzle in olive oil and whisk until smooth.
- 2
Marinate chicken
Add the chicken thighs to the bowl and coat thoroughly. Cover and refrigerate for 1 to 4 hours.
- 3
Preheat cooking method
If using an oven, preheat to 425°F (220°C). If grilling, preheat grill to medium-high.
Glaze
- 4
Make glaze
In a small saucepan, combine pomegranate molasses, honey, Dijon mustard, and soy sauce. Simmer 5–7 minutes, stirring occasionally, until glossy and slightly thickened.
Cooking
- 5
Sear chicken
Remove chicken from marinade and pat dry. In an oven-safe skillet, heat a splash of oil over medium-high. Sear the chicken, skin-side down if present, 4–5 minutes until browned.
- 6
- 7
Rest
Remove from oven and let rest 5 minutes before serving.
To Serve
- 8
Scatter pomegranate arils, chopped cilantro or parsley, and lemon zest over the chicken. Serve with rice, flatbread, or roasted vegetables.
