Pomegranate Honey Chicken ~ A sweet marinade from pomegranate honey is transformed into sweet, sticky, and savory glaze and gravy for chicken which has been quickly pan-fried in a skillet and finished in the oven.This post is sponsored by Cox Honeyland and Gifts. As part of my on-going relationship with them, I received Pomegranate Honey to create a recipe with, however all thoughts and opinions, glowing, gushing, or otherwise are 100% my own. It’s no secret that I am a fan of both sweet and savory. Desserts aren’t something I eat a lot of anymore, which is why there are so few here. But I still enjoy sweet, I now just enjoy it on my savory foods.
Cox Honeyland and Gifts have an array of all-natural honey flavors. Last time I used their orange honey to make some fantastic beef short ribs. This time, being the New Year and the time we should all eat a bit healthier (or we delude ourselves into thinking we will all eat healthier), I opted to use America’s favorite meat, chicken.
It’s a good thing raw chicken is bad for you or I would have been picking at the chicken the entire time it was cooking. That sauce/marinade was too good to not want to keep ‘taste-testing’ it. But thankfully I left the chicken well enough alone, long enough anyway to take its glamour shots. The second I put the lens cap on after reviewing the photos, I torn into a drumstick. I didn’t care much that I had just taken the photos outside in 34° weather and they were near icy cold. The microwave was too far away and I was beyond impatient. Plus, I have a penchant for cold chicken.Heaven. It wasn’t dinner time when I took pictures so I covered them in foil and tossed them in the still barely warm oven until Elizabeth came home. I just reheated them on low when it was time to eat. As I served Elizabeth, I put her sauce on the side of the rice because lately she has wanted her rice ‘dry’. I handed her the plate and she saw the sauce and demanded I remove it from her plate. She can be a bit feisty when she wants to be. Normally I would make her try it, but I wasn’t going to force her, that just meant more for me.
- 1/2 cup Pomegranate honey
- 2 tbsp soy sauce
- 1 lime; juiced (about 2 tbsp)
- 1 clove garlic; minced/grated
- 1/2 tsp dried or 3 tsp fresh chopped parsley; plus more for garnish
- 2 lbs chicken (thighs and drumsticks)
- 1/2 cup flour
- Salt/pepper to taste
- 3 tbsp high heat oil
- 3 tbsp flour
- 1-15 oz can chicken broth
- Reserved marinade
- Mix honey, soy sauce, parsley, lime juice, and garlic together.
- Place in a sealable container or a zip seal bag-I used a bag and sucked all the air out with a straw.
- Add the chicken and seal, shake well.
- 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.
- Remove chicken from the marinade and pat dry. Try to save as much marinade as possible and set it aside.
- Mix the salt and pepper into the flour.
- Dredge the chicken in the seasoned flour, shaking off the excess.
- Over medium high heat, add the oil to a skillet.
- Once the oil is hot, cook the chicken on all sides until it develops a nice brown color. 3-5 minutes
- Drizzle 2 tbsp of the marinade over the chicken and then place in a pre-heated 350° oven and cook for 30 minutes or until the chicken is thoroughly cooked and registering 160° on a thermometer.
- Remove chicken from the skillet, cover to keep warm.
- Place the skillet on the stove and heat to over medium high. Remove any rendered chicken fat.
- Add the broth, and scrape up any stuck on bits.
- Once the broth is warm, quickly whisk in small amount of the flour into the warm broth, taking care to break up any clumps.
- After the flour has fully been incorporated into the broth, add the reserved marinade.
- Cook until it forms a gravy and is fully cooked through.
- Spoon the sauce over the chicken and garnish with freshly chopped parsley.