Honey and Pomegranate Boneless Chicken Thighs – Gluten-free version

👨‍🍳 Method

1. 1
   Pat the chicken dry with paper towels. Mix the oil, garlic, paprika, honey, pomegranate juice, gluten-free soy sauce, cinnamon, salt and black pepper and rub the mixture into the chicken.

   💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2. 2
   Marinate the chicken in the mixture at least 20 minutes, or up to a few hours in the fridge.
3. 3
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4. 4
   Arrange the chicken in the pan in a single layer, with space between the pieces.

   Baking pan
5. 5
   Bake uncovered 35–40 minutes, until the chicken is browned and cooked. While baking, baste the chicken with the pan juices every 10 minutes.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 6
   Sprinkle the pomegranate seeds over the top.
7. 7
   Serve hot.