Author Notes
This exotic sweet-and-sour chicken recipe is a surefire way to wow, plus it's super simple. Homemade pomegranate molasses (easier than you think) makes an addictive finger-licking sauce. —Feed Me Dearly
Ingredients
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2
bone-in chicken breasts
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For the spice rub:
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1 tablespoon
cinnamon
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1 tablespoon
cayenne
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1 tablespoon
onion powder
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1 tablespoon
garlic powder
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3/4 tablespoon
kosher salt
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For the sauce:
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1/2 cup
sour orange juice
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1/2 cup
blood orange juice
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1/4 cup
pomegranate molasses
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1/4 cup
brown sugar
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1 tablespoon
butter
Directions
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Preheat the oven to 450 degrees.
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Combine the rub ingredients in a small bowl.
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Place a heatproof bakers’ cooling rack on a 9×12” sheet pan, and top with the chicken breasts.
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Rub each breast with the spice mixture.
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Place the chicken into the oven and bake for 30 minutes, flipping once during the cooking process.
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While chicken is cooking, make the glaze or sauce.
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Combine all ingredients (except butter) in a medium saucepan over high heat, stirring occasionally.
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When the sauce is thick enough to coat the back of a spoon, add butter and stir to combine.
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When the chicken reaches an internal temperature of 160°F, remove from the oven, and glaze each breast with the sauce.
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Return the chicken to the oven for another 5 minutes until the glaze has thickened slightly and the chicken is starting to look charred.
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Remove the chicken from the oven and let it rest for 5 minutes, allowing the glaze to set and the juices to redistribute.
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