Low Sodium Apple Cider Vinegar Glazed Chicken

Total time50 min

Prep time10 min

Cook time40 min

Low Sodium Apple Cider Vinegar Glazed Chicken

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Ingredients

4 servings

4 bone-in, skin-on chicken thighs (about 2 lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground turmeric
¼ tsp ground ginger
1 tbsp coconut oil
4 cloves garlic, thinly sliced
1 medium yellow onion, thinly sliced

For the glaze

½ cup pomegranate juice
3 tbsp apple cider vinegar
1 tbsp honey
½ cup chicken bone broth
2 sprigs fresh thyme
1 sprig fresh rosemary

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pat the chicken thighs completely dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger, then rub the mixture evenly over all sides of the chicken.
2
Heat the coconut oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.

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