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Glazed Pomegranate Chicken Recipe

This simple pomegranate chicken recipe is perfect for any holiday table. Glazed and beautiful, it is super simple to make and tastes luscious!

Let’s face it. We aren’t in the Middle East where you find fresh pomegranate juice on every corner.

And man-it is good.

The first time I drank pomegranate juice was in Jerusalem in the Old City in 2012, as I was coming down from the Dome of the Rock.

A little man was selling fresh squeezed juice that he squeezed directly into the glass. You sat. You drank. You returned the glass. And man, was it refreshing!

Pomegranates are said to have lots of health benefits, but honestly, I just eat them because they are good.

This pomegranate chicken recipe seems so perfect for the holiday season.

You know I love good chicken recipes and this one is no exception, plus it looks so good on the table when garnished with the red arils and some fresh green herbs and lime zest.

At this time of year, well, any time of year, I love food that is easily prepared and tastes good.

pomegranate chicken recip in white platter with silver fork

This version of roast chicken meets those requirements.

Marinated overnight, it is ready to roast the next day.

Made with a smaller chicken-yes, they are hard to find, this chicken, because the backbone is removed, cooks fast.

A 4 lb chicken can be on the table in less than an hour, with the actual cook time only taking about 30 minutes. Yes, it pays to spatchcock.

Utilizing both pomegranate molasses and pomegranate juice, plus the pomegranate arils, makes this a colorful holiday meal.

What is pomegranate molasses?

This simple ingredient is found in Middle East markets or can be ordered online.

Pomegranate molasses is boiled down pomegranate juice.

This creates a great sticky, thick glaze that can be brushed on many things or used in a marinade, such as in this recipe.

Compare this to a thick balsamic vinegar glaze and you’ve got the idea.

We also use it in cocktails!

You can make your own pomegranate molasses by boiling a lot of pomegranate juice until it thickens.

Frankly, I prefer to buy it because it takes a lot of juice to make a thick glaze!

What does pomegranate molasses taste like?

It has sweet fruity undertones highlighted by sour, rich overtones. Hope that helps!

Pomegranate molasses is also known as pomegranate paste.

pomegranate chicken recipe on white platter

Ready to cook?

How to Make this Glazed Pomegranate Chicken Recipe:

I love using a whole chicken because this way I satisfy dark and white meat lovers.

But if you prefer, use chicken breasts or other chicken pieces, such as boneless chicken thighs, to suit your needs.

In a large ziplock bag, begin the marinade by combining 4 grated garlic cloves with yogurt, pomegranate molasses, honey and salt.

Mix well and add your spatchcocked chicken.

I use kitchen shears to easily cut up each side of the backbone to remove it.

Press out any air and then refrigerate for at least 12 hours.

When you are ready to cook this simple dish, remove the chicken from the fridge so it comes to room temperature before baking.

Place the oven rack in the second to the closest top position.

Stir together the remaining pomegranate molasses and honey.

In a cast iron skillet or another large oven-proof skillet, drizzle enough olive oil to barely coat the bottom of the pan.

Pomegranate chicken recipe

Remove the chicken from the bag and let the excess marinade drip back into bag.

Place chicken in skillet, skin side up. Pat dry with paper towel and brush the pomegranate honey mixture evenly over the skin.

Sprinkle with salt, black pepper or aleppo or urfa chili flakes.

Place the skillet into a 450 degree preheated oven.

Roast until the skin looks shiny and laquered with a dark mahogany color, and the juice runs clear when thigh meat is pierced with a knife.

Meanwhile, melt the butter in a small skillet and cook the pine nuts until golden and the mixture smells nutty. Set aside.

Zest the lime before squeezing it.

Mix the pomegranate juice with the lime juice and season with salt.

Pour the juice onto a large bowl-like serving dish and place the chicken on top.

Garnish with the pine nut butter mixture and some fresh pomegranate seeds and the zest of the lime.

Add some other fresh green herbs to make the platter festive!

This juicy chicken with tangy flavors is luxurious with its sticky glaze on top.

Besides making a great hoilday meal, it also is a simple weeknight dinner.

Perfect with rice of any sort, though saffron rice pilaf would be amazing with this, this chicken dish with minimal ingredients would also be great with farro, couscous, or many other grains.

Serve with this beautiful holiday salad and you have not only a healthy dinner, but a festive one.

This is the time of year that pomegranates are easily found at the grocery store.

pomegranate chicke nrecipe in white platter with silver fork

How to choose a pomegranate?

A ripe whole pomegranate is heavy, which means it is nice and juicy.

Don’t know how to open a pomegranate? Check this out! It is so simple.

Use one section at a time and store the rest in the fridge to use as needed.

They keep a long time in a plastic container or a ziplock bag.


I’m always on the lookout for pomegranate recipes.

Would you rather have a pomegranate sauce than just using juice?

I use this one on duck breasts, but this is also a perfect combination for this cooked chicken.

Even on busy weeknights, you can throw together this simple meal.

This pomegranate glazed chicken is a perfect easy dinners. And a great way to a festive dinner!

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pomegranate chicken recipe on white platter with silver fork

Glazed Pomegranate Chicken Recipe

  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 60 Minutes
  • Yield: 4 - 6 Servings 1x
  • Category: Main Course
  • Method: Bake
  • Cuisine: American


This simple pomegranate chicken recipe is perfect for any holiday table. Glazed and beautiful, it is super simple to make and tastes luscious!


Units Scale

4 garlic cloves, grated

1/4 c plain whole milk yogurt

1/3 c plus 2 T pomegranate molasses

4 T honey (divided)

3.5 t Morton’s kosher salt

Black pepper to taste but I used a sprinkle of Aleppo and Urfa chiles

4 lb whole chicken with backbone removed

Olive oil for skillet

2 T unsalted butter

1/4 c pine nuts or slivered almonds

1.5 c pomegranate juice

1 lime, zested and squeezed for juice

Pomegranate arils for garnish


Combine garlic, yogurt, 1/3 cup pomegranate molasses, 2 T honey and 3.5 t Morton’s kosher salt in a large ziplock bag. Combine well. Place spatchcocked chicken in bag and seal and place in fridge for at least 12 hours or longer.

Before roasting remove chicken from the fridge about an hour before cooking and bring it to room temperature.

Place rack in second to the top position in oven and preheat to 450 degrees. Stir remaining 2 T pomegranate molasses and honey in a small bowl.

Drizzle enough oil into a large heavy skillet such as a cast iron to barely coat the bottom.

Remove chicken from marinade and let excess drip into bag. Place in skillet skin side up. Dry chicken with a paper towel and then brush with the pomegranate honey glaze. Sprinkle with the salt and pepper.

Roast chicken until it is dark and laquered over most of its surfaces and the juice runs clear when the thigh is poked with a sharp skewer. Small chickens mau not take as long and bigger chickens may take longer. For a 4 lb chicken it took me about 30 minutes. Transfer to a cutting board and let rest for 15 minutes.

Meanwhile melt butter over medium-low heat. Cook pine nuts, tossing often until golden and they smell nutty-about 3 minutes.

Zest the lime and squeeze the lime juice and set aside.

Before serving pour room temperature pomegranate juice onto a shallow serving platter. Place cut chicken on top. Spoon over the buttery pine nuts. Garnish with lime zest and pomegranate arils. Sprinkle with flaky salt.


Thanks Andy Baraghani for this great recipe.

Keywords: pomegranate chicken, andy baraghani, chicken with pomegranate molasses, chicken with pomegranate sauce, pomegranate marinade for chicken, pomegranate chicken recipe,

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Tuesday 20th of December 2022

Hi, this looks and sounds delicious! I noticed the molasses wasn’t listen in the ingredients. Just to be sure, would the amount I’d need be 1/3 + 2 T separately? Thanks for sharing.


Wednesday 21st of December 2022

Toni, thanks so much for catching this! And yes, you are right! Enjoy!