My Grandmother’s Sticky Pomegranate Chicken Recipe
I make this chicken often because it is a crowd pleaser and super easy to make and make-ahead. The pomegranate jam I use has no added sugar making this a superfood dinner idea! Not to mention, once this cooks up it shines with a ruby red shimmer.
Ingredients
- 1-2 chickens, cut in 8ths or the equivalent in
- pieces)
- Marinade
- ⅓ cup mirin
- ⅓ cup light tamari
- ½ Tbs. minced ginger
- 2-3 leeks light green and white parts only, slice
- in thin half moons.
- A 10 oz jar of pomegranate jam*
- 5 cloves garlic, smashed
- ½ cup walnut halves, optional
- Garnish
- ½ cup fresh pomegranate seeds
Instructions
- 1
Mix all the marinade ingredients together in a bowl or large zip lock bag.
- 2
Toss the chicken into the marinade and let marinade overnight.
- 3
An hour before cooking take the chicken out of the fridge and transfer the chicken and its marinade into a roasting pan or cookie sheet.
- 4
Turn oven to 375˚F.
- 5
Cook the chicken for 1 one hour or until golden brown and dark in several spots. If the pan is very crowded, cook for 1 hr and 20 minutes.
- 6
Place on beautiful platter and sprinkle fresh pomegranate seeds all over. Serves 4-8 (one chicken or two) *I’ve only ever seen one brand of pomegranate jam it is by Ben Yitzhak . It has no added sugar making it a much healthier choice than using pomegranate molasses or concentrate. It also has natural sweetness and no bitterness. If you can’t find the jam you can mix together ½ cup pomegranate molasses/concentrate, ½ cup pomegranate juice and ¼ cup honey and use this mixture in place of the jam.
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make My Grandmother’s Sticky Pomegranate Chicken?
This My Grandmother’s Sticky Pomegranate Chicken recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 13 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this my grandmother’s sticky pomegranate chicken ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.