Paleo Sweet Pomegranate Chicken

I love a good chicken recipe. While chicken might not be the most alluring meat, it is arguably one of the most versatile. With a simple glaze or marinade you can take chicken from spicy to sweet to savory. This recipe shines by being a little bit of everything. The initial sweetness is paired with a hint of spice from the chili oil. I could have gone for a little more heat, but I am pretty sure I am missing some of my tastebuds from my love of hot sauce. Everyone else thought the heat was spot on. I dare you to add another 1/2 tsp of chili oil if you are feeling brave! Serves 4.

Ingredients

4 lbs chicken drumsticks

1/2 cup olive oil

Glaze

1 cup rice wine vinegar

10 garlic cloves, minced 

2 in fresh ginger, peeled and minced 

1 tsp chili oil

1/4 cup honey

1/3 cup coconut sugar

2/3 cup 100% pomegranate juice

2 tbls coconut aminos

2 limes, juiced

1/4 tsp sea salt

1/8 tsp pepper

parsley, to garnish

pomegranate seeds, to garnish

Directions

In a large mixing bowl, combine all glaze ingredients. Heat two tablespoons of olive oil in two large flat bottom skillets over high heat. Sear chicken drumsticks on all sides and remove to plate. Using two skillets helps save time and prepares for the next step. Reduce heat to medium and pour equal parts glaze in each skillet. Stir for 1-2 minutes as the sauce simmers. Return chicken to pans (approximately 6 drumsticks per skillet) and coat with sauce. Place in oven and cook for 20 minutes. Flip chicken and cook for another 20-25 minutes, or until the internal temperature reaches 165 degrees. Let set for 10 minutes, sprinkle with torn parsley and then dig in! 

Recipe adapted from How Sweet It Is here. 

Enjoy!

x vanessa