Dinner

Sticky Pomegranate Chicken Recipe

ByHarper Ellington February 27, 2026February 27, 2026

Introduction

Sticky Pomegranate Chicken is a flavorful and vibrant dish perfect for a weeknight dinner or special occasion. The combination of sweet pomegranate juice and savory soy sauce creates a delicious glaze that beautifully coats tender chicken thighs or breasts.

The image shows four grilled chicken thighs placed closely on a white plate, each piece covered with a dark, glossy sauce that has a sticky texture. Bright red pomegranate seeds are scattered generously over the chicken, adding a pop of color, while fresh green cilantro leaves are sprinkled on top as a garnish. The chicken has a slightly charred surface with a rich brown color that contrasts well with the vibrant red and green toppings. The background has a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken thighs (or breasts)
Salt and pepper (to taste)
2 tablespoons olive oil
1/2 cup pomegranate juice
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
2 cloves garlic (minced)
1 teaspoon fresh ginger (grated)
1 tablespoon cornstarch (mixed with 2 tablespoons water)
Pomegranate seeds (for garnish)
Fresh parsley (chopped, for garnish)

Instructions

Step 1: Season the chicken thighs or breasts with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat.
Step 2: Add the chicken to the skillet and cook for 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 3: In the same skillet, combine pomegranate juice, honey, soy sauce, apple cider vinegar, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat.
Step 4: Stir in the cornstarch mixture and cook for 2-3 minutes, until the sauce thickens.
Step 5: Return the cooked chicken to the skillet, coating it well with the sticky pomegranate sauce. Cook for another 2-3 minutes to heat through.
Step 6: Remove from heat, garnish with pomegranate seeds and chopped fresh parsley. Serve warm with rice or your preferred side dish.

Tips & Variations

For a spicier kick, add a pinch of red pepper flakes to the sauce.
Use chicken breasts for a leaner option, but adjust cooking time to avoid drying out the meat.
Try substituting pomegranate seeds with chopped walnuts or pistachios for added texture.
If pomegranate juice is unavailable, cranberry or cherry juice can be a good substitute.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the chicken. This dish is best enjoyed fresh but keeps well for quick meals later.