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Sweet and Sticky Pomegranate Chicken

5 from 1 vote
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  • 2 pounds chicken wings or legs
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup sweet chili sauce
  • 1/3 cup pomegranate juice
  • 1/4 cup rice wine vinegar
  • 3 tablespoons brown sugar
  • 1/2 tablespoon soy sauce
  • 1 lime, juiced
  • 3 garlic cloves, minced or pressed
  • pomegranate arils for garnish
  • freshly chopped parsley for garnish


  • Preheat oven to 375 degrees F. IN a large measuring cup or bowl, mix together chili sauce, pom juice, soy sauce, vinegar, lime juice, brown sugar and garlic.
  • Heat a large oven-safe skillet over medium-high heat and add olive oil. Season chicken with salt and pepper, then place in the skillet and sear on each side until deeply golden and brown, about 2 minutes per side. Remove chicken and place on a plate, turning heat in the skillet down to medium-low. Pour in pomegranate juice mix and whisk, allowing the sauce to bubble and simmer for 1-2 minutes. Place chicken back in the skillet and turn and toss to coat. Bake for 20-25 minutes. Remove chicken and serve with chopped parsley and pomegranate arils.



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