Pomegranate Honey Chicken

Pomegranate Honey Chicken ~ A sweet pomegranate honey marinade is transformed into sweet, sticky, and savory glaze/gravy for chicken pan-fried in a skillet and finished in the oven.

This post is sponsored by Cox Honeyland and Gifts. As part of my on-going relationship with them, I received Pomegranate Honey  to create a recipe with, however all thoughts and opinions, glowing, gushing, or otherwise are 100% my own. 

It’s no secret that I am a fan of both sweet and savory. Desserts aren’t something I eat a lot of anymore, which is why there are so few here. But I still enjoy sweet, I now just enjoy it on my savory foods.

Cox Honeyland and Gifts have an array of all-natural honey flavors. Last time I used their orange honey to make some fantastic beef short ribs. Since it’s the New Year I opted to be a bit healthier and chose America’s favorite meat, chicken.

It’s a good thing raw chicken is bad for you or I would have been picking at the chicken the entire time it was cooking. That sauce/marinade was too good to not want to keep ‘taste-testing’ it.

But thankfully I left the chicken well enough alone, long enough anyway to take its glamour shots. The second I put the lens cap on after reviewing the photos, I tore into a drumstick. I didn’t care much that I had just taken the photos outside in 34° weather and they were near icy cold. The microwave was too far away and I was beyond impatient. Plus, I have a penchant for cold chicken.

Heaven. It wasn’t dinner time when I took pictures so I covered them in foil and tossed them in the still barely warm oven until Elizabeth came home. I just reheated them on low when it was time to eat.

As I served Elizabeth, I put her sauce on the side of the rice because lately she has wanted her rice ‘dry’. I handed her the plate and she saw the sauce and demanded I remove it from her plate. She can be a bit feisty when she wants to be. Normally I would make her try it, but I wasn’t going to force her, that just meant more for me.

But then once she started eating the Pomegranate Honey Chicken, she changed her mind and asked for sauce and wasn’t happy until her white rice was brown. She is my kid after all and I am a saucy one.

Side Dish Recipe

Citrus Spice Balsamic Roasted Sweet Potatoes

Garlic Parmesan Roasted Broccoli

Spiced Roasted Potatoes

Spiced Grilled Zucchini

Sautéed Spinach

Quinoa with Pomegranate and Brussels Sprouts

Pomegranate Honey Chicken

Course: Main Course

Cuisine: American

Keyword: Chicken, Honey, pomegranate

Author: Michelle De La Cerda

A sweet pomegranate honey marinade is transformed into sweet, sticky, and savory glaze/gravy for chicken pan-fried in a skillet and finished in the oven.

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Ingredients

Pomegranate Honey Marinade

• 1/2 cup Pomegranate honey
• 2 tbsp soy sauce
• 1/2 tsp dried or 3 tsp fresh chopped parsley; plus more for garnish
• 1 lime; juiced (about 2 tbsp)
• 1 clove garlic; minced/grated

Chicken

• 2 lbs chicken (thighs and drumsticks)
• 1/2 cup flour
• Salt/pepper to taste
• 3 tbsp high heat oil

Sauce

• 3 tbsp flour
• 1-15 oz can chicken broth
• Reserved marinade

Instructions

Marinade

1. Mix honey, soy sauce, parsley, lime juice, and garlic together.
2. Place in a sealable container or a zip seal bag-I used a bag and sucked all the air out with a straw.
3. Add the chicken and seal, shake well.
4. Place in the refrigerator for at least 2 hour, up to 4. Shake or flip often to make sure the marinade fully coats the chicken, as settling does occur.

Chicken

1. Preheat oven to 350°F.

2. Remove chicken from the marinade and pat dry. Try to save as much marinade as possible and set it aside.
3. Mix the salt and pepper into the flour.
4. Dredge the chicken in the seasoned flour, shaking off the excess.
5. Over medium high heat, add the oil to a skillet.
6. Once the oil is hot, cook the chicken on all sides until it develops a nice brown color. 3-5 minutes

7. Drizzle 2 tbsp of the marinade over the chicken and then place in oven and cook for 30 minutes or until the chicken is thoroughly cooked and registering 160° on a thermometer.

8. Remove chicken from the skillet, cover to keep warm.

Sauce

1. Place the skillet on the stove and heat to over medium high. Remove any rendered chicken fat.
2. Add the broth, and scrape up any stuck on bits.
3. Once the broth is warm, quickly whisk in small amount of the flour into the warm broth, taking care to break up any clumps.
4. After the flour has fully been incorporated into the broth, add the reserved marinade.
5. Cook until it forms a gravy and is fully cooked through.
6. Spoon the sauce over the chicken and garnish with freshly chopped parsley.

Thank you for sharing!