Pomegranate Glazed Chicken
From keni 13 years ago
- 2 1/2 hours to make
- Serves 6
Pomegranate juice gives a subtle bite and sweetness to this easy roasted chicken. You can keep the skin on, if you want, as I did... the glaze will blacken, as in the photo, but it doesn't taste burnt. :) You can certainly use skinless pieces, though, and it won't get so dark.
Ingredients
- 6lbs bone in chicken pieces(I used thighs) skin on, or off(if using boneless pieces, cut the amount and the baking time) shopping list
- 1 cup honey shopping list
- 2 shallots or 1/2 a small onion, grated(can sub a couple T dry minced onion, if desired) shopping list
- 1/2-2t red pepper flakes shopping list
- 6-8 cloves garlic, minced shopping list
- 1T dry mustard shopping list
- 1/4 cup pure pomegranate juice(check the produce section POM is one brand) shopping list
- juice from 2 large lemons shopping list
- zest from 1 large lemon shopping list
- 1T worcestershire sauce shopping list
- 1t oyster sauce(optional) shopping list
- 1-3t hot sauce shopping list
- kosher or sea salt and fresh ground black pepper shopping list
How to make it
- Combine all ingredients other than chicken in large bowl.
- Whisk or stir to combine, well. See Photo
- Add chicken and marinate about 2 hours. See Photo
- Bake chicken in roasting pan or similar for about 30 minutes, until juices run clear and temperature reaches 165.
- Meanwhile, pour remaining marinade in small sauce pan and heat to boiling, and immediately reduce temperature to simmer and simmer while chicken is baking. This should reduce the sauce by about 1/2.
- Serve sauce with chicken.
The Rating
Reviewed by 1 people-
Flavorful, succulent and got rave reviews from my family and friends. I don't see the temp in your directions, just a heads up. Thanks for another lovely recipe!
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