Honey-Pomegranate Roasted Chicken Thighs

Ingredients

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3/4 cup honey

1/3 cup finely chopped shallots

1/4 cup fresh lemon juice (about 3 small lemons)

1 tablespoon grated lemon rind

2 tablespoons pomegranate molasses

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

6 garlic cloves, minced

16 chicken thighs (about 4 pounds), skinned

1 tablespoon cornstarch

1 tablespoon water

Cooking spray

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preparation

Combine first 9 ingredients in a large bowl; marinate in refrigerator 2 hours, stirring occasionally.

Preheat oven to 425°.

Remove chicken from bowl, reserving marinade. Combine cornstarch and water in a small bowl. Place the reserved marinade in a small saucepan; bring to a boil. Stir in cornstarch mixture, and cook for 3 minutes or until thickened, stirring frequently. Remove from heat. Place chicken on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 30 minutes or until chicken is done, basting with reserved marinade every 10 minutes.

Source: cookinglight.com