Exotic Pomegranate Chicken

12 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    12 h 55 m
Chef John
Recipe by  Chef John

“Pomegranate juice makes an excellent marinade for chicken. Its sweet, tart flavor works really well, especially with Middle Eastern spices.”

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Adjust Servings

Original recipe yields 6 servings



  1. Mix the cumin, coriander, herbes de Provence, black pepper, cinnamon, and cayenne pepper together in a small bowl. Place the chicken and garlic in a bowl; sprinkle about 2/3 of the spice mixture over the chicken and toss to coat. Transfer the chicken to a resealable plastic bag. Pour in the pomegranate juice. Seal and refrigerate at least 12 hours. Remove the chicken from the bag, reserving the marinade.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Pat chicken dry with a paper towel. Season with the remaining spice mixture and salt. Coat with olive oil, then arrange the chicken in a large baking dish in one layer.
  4. Bake the drumsticks until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
  5. While the chicken is baking, bring the reserved marinade to a boil in a saucepan over high heat. Reduce heat to medium-low, and continue simmering until reduced by 2/3. Stir often. Pour over chicken before serving.

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Reviews (12)

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Kevin "Chef Kev" Kane

Kevin "Chef Kev" Kane

I give this a word rating good, because it can be improved in my opinion by not limiting the chicken to legs, and by thickening the sauce with corn starch and garnishing with pom seeds sprinkled onto it. If doing so, using the extra juice would be good in the marinade but test for sweetness and tartness.



The blend of spices worked so well together with the pomegranate juice. The little bite from the peppers and sweetness from the juice left for an amazing after taste. Served it with rice and broccoli. Only change I think I'll make is a little more juice so I have more to top it with and maybe save only 1/4 instead of 1/3 of the blend for the second part. Already made a blend of the dry herbs and put it aside for the next time I make it.



This looks very good. I would rather not use legs if serving to company - maybe thighs but would definitely leave the skin on to prevent drying out. If it needs sweetening I think honey would be nice which would improve the glazing, too. Would rather not give a rating now but can't post without one.

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Amount Per Serving (6 total)

  • Calories
  • 429 cal
  • 21%
  • Fat
  • 21.5 g
  • 33%
  • Carbs
  • 18 g
  • 6%
  • Protein
  • 39.2 g
  • 78%
  • Cholesterol
  • 128 mg
  • 43%
  • Sodium
  • 718 mg
  • 29%

Based on a 2,000 calorie diet



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Foiled BBQ Chicken with Corn on the Cob and Pinto Beans


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Parmesan Chicken II