Pomegranate and Balsamic Glazed Chicken

1. 1

   Bring the pomegranate juice, balsamic vinegar and honey to a boil.

2. 2

   Turn to medium low heat and simmer until mixture becomes like a thick glaze.

3. 3

   Reserve the other half to use for glazing during grilling.

4. 4

   Heat grill to about 400 degrees, and begin to cook the poussin.

5. 5

   Start by grilling the birds skin-side down for about 7 minutes.

6. 6

   Brush with reserved glaze, then turn the pieces over.

7. 7

   Glaze the tops and grill for 3 more minutes.

8. 8

   Turn over again, glaze the tops and continue grilling until done.

9. 9

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.