Pomegranate Balsamic Chicken

• 1/4 cups Pomegranate Molasses
• 1/4 cups Balsamic Vinegar
• 2 Tablespoons Honey
• 1 Tablespoon Light Brown Sugar
• 4 whole Bone-in, Skin-on Chicken Thighs (about 1 1/2 Lbs)
• 1 Tablespoon Extra Virgin Olive Oil, Plus More For Coating Chicken
• 2 Tablespoons Pomegranate Seeds, For Garnish
• 2 Tablespoons Small Mint Leaves, For Garnish

1. In a small bowl, whisk together molasses, vinegar, honey and sugar; season with salt and pepper.
2. Coat chicken in marinade; marinate at least 30 minutes at room temperature, or up to overnight in the fridge.
3. Remove chicken from marinade; reserve for later use.
4. Pat chicken dry and season generously with salt and pepper.
5. Allow chicken to come to room temperature for 30-60 minutes.
6. In the meantime, transfer reserved marinade to a small sauce pan.
7. Bring to a boil, reduce to a rapid simmer and cook until thickened and syrupy, about 10-12 minutes.
8. Taste for seasoning and keep warm.
9. While marinade reduces, preheat oven to 425 degrees F. Place chicken on a sheet tray and lightly coat in oil.
10. Bake in the center rack of the oven for 10 minutes; brush with glaze.
11. Continue to cook another 5 minutes; brush with another layer of glaze.
12. Cook 5-10 more minutes or until chicken registers 165 degrees F. Brush with any remaining glaze, if desired.
13. Rest 5-8 minutes before serving.
14. Garnish with pomegranate seeds and mint leaves.
15. Enjoy.

pomegranate molasses, balsamic vinegar, honey, light brown sugar, chicken, olive oil, pomegranate seeds, mint leaves

Taken from tastykitchen.com/recipes/main-courses/pomegranate-balsamic-chicken/ (may not work)