We have that big food day in three days, but there’s still time now—three whole days—to make something simple and delicious before the festivities begin.
My impatient inner five-year-old is already planning the feast.
Even with holiday prep on the brain, we still need to eat regular meals. Yes, you could skip dinner, but a quick, satisfying meal tonight will keep you sane between grocery runs, turkey logistics and pie-making. If you want to keep things light, go for a green breakfast or salad, but if you’ve got about 30 minutes, you can make a fully flavored dinner that feels special without being complicated.
It might not be the healthiest choice for the next few days of indulgence, but this dish is worth the time.
This recipe is a seasonal twist on a favorite sticky chicken: I adapted a sticky Thai chicken wings recipe to include pomegranate for a sweet-tart autumn flavor. Use boneless breasts, wings, drumsticks, or thighs— I used legs because they stay juicy and caramelize beautifully. The dish cooks in one oven-safe skillet, so cleanup is quick. Serve as an appetizer or over fluffy jasmine rice for a comforting main. (Yes, jasmine rice really is that lovely.)
Sweet and Sticky Pomegranate Chicken
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Ingredients
- 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
Instructions
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Preheat the oven to 375°F (190°C). In a large measuring cup or bowl, whisk together the sweet chili sauce, pomegranate juice, soy sauce, rice wine vinegar, lime juice, brown sugar and minced garlic until smooth.
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Heat a large oven-safe skillet over medium-high heat and add the olive oil. Season the chicken with salt and pepper, then sear in the hot skillet until deeply golden, about 2 minutes per side. Transfer the chicken to a plate. Reduce the skillet heat to medium-low, pour in the pomegranate mixture and whisk, letting the sauce bubble and thicken for 1–2 minutes. Return the chicken to the skillet, toss to coat in the sauce, then transfer the skillet to the oven and bake for 20–25 minutes, until the chicken is cooked through. Remove from oven and garnish with chopped parsley and pomegranate arils before serving.
Notes
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Yes, it’s a little festive—pomegranate lends a holiday feel—but it’s simply a great seasonal dinner anytime you want something bright, sticky and crowd-pleasing.