These Pomegranate Glazed Chicken Lollipops are the perfect party food! They’re also the perfect healthy dinner recipe. Oh, and they’re also the perfect dish to impress company! Basically, they’re just perfect!
Pomegranate Glazed Chicken Lollipops
Take your chicken drumsticks to next level with this recipe that is one of my new favorites!
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Ingredients
- 8-12 chicken drumsticks
- 1 TB garlic powder
- 1 TB onion powder
- 1/2 cup chicken broth
- 6 cups pomegranate juice
- Salt & peper
Directions to make Pomegranate Glazed Chicken Drumsticks
STEP ONE: Using a serrated knife, cut to the bone below the meaty portion of the drumstick. Cut in a circle around the bone to separate the meaty portion from the lower half of the drumstick which is mostly tendons and skin.
STEP TWO: Pull the bottom half of the drumstick off the bone. Use a small knife to scrape off any remaining tendon/skin from the lower half of the drumstick.
STEP THREE: Marinate for 2 hours in a mixture 3 cups pomegranate juice, 1/2 cup chicken broth, 1 TB garlic powder, and 1 TB onion powder. (If you’re pressed for time you can omit this step and go straight to the oven).
STEP FOUR: Remove from marinade and place in a baking dish or foil-lined roasting pan with bottom of the drumstick (bone) propped on the side of the pan and the meaty part resting on the bottom of the pan.
STEP FIVE: Bake at 400°F for 1 hour. Skin should be golden brown and crispy.
How to Make the Pomegranate Glaze:
Combine 3 cups pomegranate juice and 1/2 cup chicken broth in a small saucepan. Reduce over low heat for 20-25 minutes or until liquid is about half of the starting volume.
Drizzle warm over your hot-out-of-the-oven chicken lollipops and serve.
Here’s a printable version of this Chicken Lollipop recipe:
Chicken Lollipops with Pomegranate Glaze
Ingredients
- 8-12 chicken drumsticks
- 1 TB garlic powder
- 1 TB onion powder
- 1/2 cup chicken broth
- 6 cups pomegranate juice
- Salt & peper
Instructions
- Using a serrated knife, cut to the bone below the meaty portion of the drumstick. Cut in a circle around the bone to separate the meaty portion from the lower half of the drumstick which is mostly tendons and skin.
- Pull the bottom half of the drumstick off the bone. Use a small knife to scrape off any remaining tendon/skin from the lower half of the drumstick.
- Marinate for 2 hours in a mixture 3 cups pomegranate juice, 1/2 cup chicken broth, 1 TB garlic powder, and 1 TB onion powder. (If you're pressed for time you can omit this step and go straight to the oven).
- Remove from marinade and place in a baking dish or foil-lined hotel pan with bottom of the drumstick (bone) propped on the side of the pan and the meaty part resting on the bottom of the pan.
- Bake at 400°F for 1 hour. Skin should be golden brown and crispy.
- (Pomegranate Glaze instructions in full post)
Nutrition
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More of our favorite chicken recipes:
Garlic Braised Georgian Chicken (Shkmeruli)
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