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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. ~ The Complete Savorist by Michelle De La Cerda

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.