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Hi there,

You may remember last fall I was fortunate to attend the New York Times Food Festival. One of my favorite chefs, Michael Solomonov, had a tasting booth, and he was sharing drool worthy chicken wings.

I don’t think there are too many people who don’t like chicken wings, but if you have any type of lipid problem, it isn’t the best idea to eat chicken wings on a regular basis. So I decided to take Michael’s recipe and make it a “smidge healthier”.

The first change I made to the recipe was to change the chicken from wings to skinless chicken thighs. I figured the moist flavor of the bone-in thighs would make up for the lack of crispy skin.

Also, using chicken thighs enabled the recipe to change from a snack to a dinner. I skipped the original wet brine and used the rub as a dry brine. I dry-brined the chicken for about 3 hours.

I then baked the thighs as directed but at 375 for 30 minutes. I then applied the glaze to the chicken thighs and placed them under the broiler until they became nicely browned.

I slathered the serving platter with the Tehina Dip and served the chicken over the dip.

I served the chicken with sweet potato fries and cole slaw. It was a delicious, smidge healthier dinner. I think it would make a perfect entree for a football party.


Recipe by Bernadette a la Michael Solomon
Course: DinnerCuisine: MediterraneanDifficulty: Easy


Cooking time



Ingredients for the Rub:

  • 2 teaspoons 2 cumin, garlic powder, onion powder, smoked sweet paprika

  • 1 teaspoon 1 hot smoked paprika

  • 1 teaspoon 1 aleppo pepper

  • Ingredients for the Pomegranate-Harissa Glaze
  • 1 1/2 cups 1 1/2 pomegranate molasses

  • 3/4 cup 3/4 harissa

  • 1/4 cup 1/4 honey

  • 2 tablespoons 2 water

  • Ingredients for the Tehina Ranch Dip
  • 2 cups 2 quick Tehina Sauce, Basic Tahini Sauce – NYT Cooking

  • 2 cloves 2 garlic, grated

  • 1 1 shallot, grated

  • 1 bunch 1 dill, chopped

  • 2 teaspoons each 2 garlic powder, onion powder, aleppo pepper

  • Ingredient
  • 6 things 6 bone in, skinless chicken thighs


  • Combine all the ingredients for the rub and toss the chicken in the rub. Put uncovered in the refrigerator for 3 hours.
  • Bake the chicken thighs at 375 degrees for 30 minutes.
  • Apply the glaze to the chicken thighs and increase the heat to broil. Broil the thighs until nicely browned.
  • Prepare the Dip and slather on a serving platter. Top the dip with the chicken thighs and scatter with cilantro.


  • This might be a fun and different dinner for Easter this year🐣


  1. Awakening Wonders – Everyday life is filled with wondrous things and embraceable moments, but only if we allow ourselves to be fully awakened. I invite you to join me as I share passionate life adventures and ramblings that awaken my spirit. I look forward to awakening your senses to the simple, joyous wonders that are all around us. I feel that we are destined to become soulful adventurers!
    Awakening Wonders says:

    Pomegranate molasses – where could I purchase this ingredient?

    • Angie@Angie's Recipes – Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!
      Angie@Angie’s Recipes says:

      I bought it from a Turkish store, but you can order it from amazon.

      • V.M.Sang – UK – I was born and educated in the north west of England. I trained as a teacher in Manchester and taught in Salford, Lancashire, Hampshire and Croydon. I write fantasy novels currently. I also make cards, knit, crochet, tat, do cross stitch and paint. I enjoy walking on the Downs, cycling and kayaking. I do not enjoy housework, but like cooking.
        V.M.Sang says:

        As most things, if in doubt, look on Amazon.

  2. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    This looks really delightful Bernie! I love your little twists on the recipe, and that tahini sauce sounds really versatile! Yummy!

  3. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    Jenna says:

    Skinless chicken thighs are my favorite, so much better than boneless breasts! Your recipe sounds wonderful!

  4. Angie@Angie's Recipes – Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!
    Angie@Angie’s Recipes says:

    Cumin and smoky paprika…I love them both, and who could resist tahini dressing. I can DRINK it

  5. Angela – New England-born, Pennsylvania raised, fervent Italian-American, I'm a reader/writer/editor and lover of family, travel, food, and wine, and Enzo, our slightly oversized but otherwise textbook Maltese. My husband's a concrete sequential Leo and I’m a daydreaming Pisces, which makes daily life just a bit more interesting.
    Angela says:

    Sounds fabulous!

  6. Sounds lovely… and I have all those ingredients in the pantry… Happy Easter.

  7. I remember your trip to the food festival because I was so jealous! 😉 Love what you have done here, Bernadette. There’s no good reason to kick a recipe to the curb just because it no longer suits your wellness needs. Much better to change it up with a “smidge healthier” approach, and you’ve certainly done it here. I love love love the idea of pomegranate-harissa glaze. Mmmm.

  8. I would need to order ingredients fro Amazon as well! You had me at glaze and it sounds delciious.

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