POMEGRANATE AND LIME CHICKEN THIGHS (SATURDAY)

Servings: makes 8 servings Preparation time: 15 minutes; marinating time: 2 hours to overnight

Cooking time: For chicken: 30 to 40 minutes; For glaze: 20 to 25 minutes FOR THE CHICKEN:

2 cups plain Greek yogurt

1 cup pomegranate juice 1 teaspoon coarse salt 2 teaspoons garlic powder 8 bone-in skin-on chicken

thighs Pomegranate arils (seeds) for

garnish (optional)

FOR THE GLAZE:

4 cups pomegranate juice 1 cup sugar

1/2 cup freshly squeezed lime

juice

1/4 cup honey

1/4 cup Dijon mustard

To marinate chicken, combine

the yogurt, 1 cup pomegranate juice, salt and garlic powder in a large bowl. Add the chicken; turn to coat. Cover; refrigerate 2 hours to overnight, turning several times.

To prepare the glaze: Whisk together 4 cups pomegranate juice, sugar, lime juice, honey and mustard in a medium saucepan; bring to a boil. Reduce to a simmer and cook 20 to 25 minutes or until thickened. Remove glaze from heat and set aside.

Heat oven to 400 degrees. Heat a nonstick stovetop grill pan on medium-high. Coat pan with cooking spray just before placing chicken on it. Remove chicken from the marinade; let the excess liquid drip off before setting 4 thighs, skin-side down, on the pan; discard marinade. Leave chicken in place for 1 minute to allow the skin to sear and create dark grill marks. Turn chicken; cook 1 minute more; transfer to a large, parchmentlined rimmed baking pan. Repeat with remaining thighs. Bake the chicken about 30-40 minutes, or until internal temperature reaches 165 degrees. Spoon a generous amount of glaze over the chicken and garnish with pomegranate seeds, if desired. Serve immediately.

Per serving: 368 calories, 18 grams protein, 12 grams fat (28 percent calories from fat), 3.1 grams saturated fat, 48 grams carbohydrate, 101 milligrams cholesterol, 481 milligrams sodium, no fiber. Carb count: 3.