Pomegranate Glazed Chicken

I have always wanted to try making glazed chicken and so I finally did using some of my favorite fruit: pomegranate and orange.

What you’ll need:

– 6 chicken breasts, on the bone

– 2 cups pomegranate juice (although pictured with pomegranate seeds, I suggest using pre-squeezed juice)

– 1 cup orange juice (hand-squeezed is doable!)

– splash of red wine

– salt, pepper, olive oil and fresh garlic

– 1 tablespoon vinegar


First, gather your ingredients! I used Pom pomegranate seeds but, as mentioned above, I suggest buying pomegranate juice. It was fun to juice the seeds but more work than necessary. Pom makes a delicious 100% pomegranate juice that would be great for this recipe. Squeezing oranges is easy though and gives this dish an extremely fresh taste that is well worth the effort! Remember to rinse and clean your chicken before cooking for optimum flavor. Before starting, heat oven to 425˚ F.


Season your chicken with salt and pepper and place in the oven for 15 minutes. While the chicken is cooking, prepare the glaze.


Squeeze orange juice – you’ll need about a cup – and pour 2 cups of pomegranate juice or squeeze enough seeds for the same amount worth




To get juice from pomegranate seeds, I placed the seeds in a large bowl and used a potato masher but a fork or spoon would work as well. Strain seeds and combine the orange and pomegranate juice together in one bowl



In a small to medium saucepan, cook some garlic (about 2 cloves) in olive oil or butter with salt and pepper


Once the garlic is a little browned, pour the juice blend and a splash of red wine in the saucepan and turn on high heat. You’ll want the mixture to boil!


While the mixture is boiling, use a pan-friendly spatula/wooden spoon to continuously stir concoction and keep sides from burning. Keep doing this until mixture reduces to about 1 cup. Once done, place back into bowl and add 1 tablespoon of vinegar and blend.

Did you forget about your chicken in the oven? Make sure to take it out after 15 minutes!

Next, using a cooking brush or spoon, coat the chicken with the first layer of glaze. Cook chicken for another 5 minutes then put a second layer of glaze. Repeat this step every 5 minutes until chicken is cooked through completely. The skin should be browned and crispy and glaze should be visible on the top of the chicken. Save any extra glaze to top over any side dishes, like brocoli, rice, quinoa or roasted potatoes.


Serve (with sides like rice, roasted potatoes and sauteed veggies) and enjoy!




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