Pomegranate and Balsamic Glazed Chicken

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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring the pomegranate juice, balsamic vinegar and honey to a boil.
  • Turn to medium low heat and simmer until mixture becomes like a thick glaze.
  • Reserve the other half to use for glazing during grilling.
  • Heat grill to about 400 degrees, and begin to cook the poussin.
  • Start by grilling the birds skin-side down for about 7 minutes.
  • Brush with reserved glaze, then turn the pieces over.
  • Glaze the tops and grill for 3 more minutes.
  • Turn over again, glaze the tops and continue grilling until done.
  • Serve.
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