8 Servings
1 Hour, 45 Minutes
Allergens
Submitted by Molly Hagler
This year was the first year that I hosted people on Rosh Hashana. Something so fun about cooking for Rosh Hashana is trying to incorporate the simanim into as many dishes as possible. I love this because the sweetness of the honey pairs so nicely with the tartness and fruitiness of the pomegranate juice. While the flavor after 30 minutes of marinating is delicious, it tastes even better if the chicken marinates overnight.
Mix together the pomegranate juice, balsamic vinegar, honey and garlic. Marinate the chicken in the sauce for 30 minutes to overnight.
Cook the chicken at 375 uncovered for 1 hour and then broil on high for 3-5 minutes until the tops are browned.
Skin or no skin? Can I remove the skin before marinating? Thanks
You can certainly remove the skin, though the chicken may be slightly dryer than if they left the skin on. Molly recommends cooking it covered the whole time and then broiling for 3-4 minutes at the end to get that dark stickiness.
Pomegranate chicken Do I bake it with the marinade? Or do I take the chicken out of the marinade and then bake it?