Pomegranate Balsamic Chicken

1. 1

   In a small bowl, whisk together molasses, vinegar, honey and sugar; season with salt and pepper.

2. 2

   Coat chicken in marinade; marinate at least 30 minutes at room temperature, or up to overnight in the fridge.

3. 3

   Remove chicken from marinade; reserve for later use.

4. 4

   Pat chicken dry and season generously with salt and pepper.

5. 5

   Allow chicken to come to room temperature for 30-60 minutes.

6. 6

   In the meantime, transfer reserved marinade to a small sauce pan.

7. 7

   Bring to a boil, reduce to a rapid simmer and cook until thickened and syrupy, about 10-12 minutes.

8. 8

   Taste for seasoning and keep warm.

9. 9

   While marinade reduces, preheat oven to 425 degrees F. Place chicken on a sheet tray and lightly coat in oil.

10. 10

    Bake in the center rack of the oven for 10 minutes; brush with glaze.

11. 11

    Continue to cook another 5 minutes; brush with another layer of glaze.

12. 12

    Cook 5-10 more minutes or until chicken registers 165 degrees F. Brush with any remaining glaze, if desired.

13. 13

    Rest 5-8 minutes before serving.

14. 14

    Garnish with pomegranate seeds and mint leaves.

15. 15

    Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.