Sticky Asian Pomegranate Chicken

• total time: 2 hours 22 minutes

Ingredients

1 whole chicken (about 4–5 lbs), cut into 8 pieces

¼ cup soy sauce

3 tbsp extra virgin olive oil

3 tbsp pomegranate molasses

3 tbsp honey

1 tbsp toasted sesame oil

1 tbsp rice vinegar

1 tbsp freshly grated ginger

6 garlic cloves, minced

¼ cup fresh mint, finely chopped

Salt + freshly ground black pepper

2 tbsp toasted sesame seeds (for garnish)Fresh pomegranate arils (for garnish)

Directions

Place chicken pieces in a large roasting dish.

In a bowl, whisk together soy sauce, olive oil, pomegranate molasses, honey, sesame oil, rice vinegar, ginger, garlic, mint, salt, and pepper.

Pour marinade over chicken, tossing to coat. Cover and marinate at least 1 hour (or overnight).

Preheat oven to 375°F. Roast chicken uncovered for 50–60 minutes, basting with pan juices every 15–20 minutes.

For the final 10 minutes, raise oven to 425°F so the sugars caramelize and the chicken turns glossy and sticky.

Transfer to a platter, spoon over pan juices, and finish with toasted sesame seeds, fresh mint and fresh pomegranate arils.