Pomegranate Balsamic Glazed Chicken



  • 4 bone-in, skin-on chicken thighs (about 1 ½ lbs)
  • ¼ C  molasses
  • ¼ C Bella Gusta Pomegranate balsamic vinegar
  • 2T honey
  • 1T light brown sugar
  • 1T Bella Gusta extra virgin olive oil, plus more for coating chicken
  • Kosher salt and fresh cracked pepper
  • Pomegranate seeds, for garnish
  • Small mint leaves, for garnish


In a small bowl, whisk together molasses, balsamic vinegar, honey and sugar; season with salt and pepper. Coat chicken in marinade; marinate at least 30 minutes at room temperature, or up to overnight in the fridge.

Remove chicken from marinade; reserve for later use. Pat chicken dry and season generously with salt and pepper. Allow chicken to come to room temperature for 30-60 minutes. In the meantime, transfer reserved marinade to a small sauce pan. Bring to a boil, reduce to a rapid simmer and cook until thickened and syrupy, about 10-12 minutes. Taste for seasoning and keep warm.

While marinade reduces, preheat oven to 425°F. Place chicken on a sheet tray and lightly coat in oil. Bake in the center rack of the oven for 10 minutes; brush with glaze. Continue to cook another 5 minutes; brush with another layer of glaze. Cook 5-10 more minutes or until chicken registers 165°F. Brush with any remaining glaze, if desired. Rest 5-8 minutes before serving. Garnish with pomegranate seeds and mint leaves.

Bon Appetito