Pomegranate Citrus Chicken and Father’s Day
Serves: 15 drumsticks
Sweet, spicy and slightly sticky chicken drumsticks marinated with citrus juices and pomegranate molasses.
  • 15 chicken drumsticks, with skin
  • ¼ cup orange juice
  • 1 lemon, juiced
  • 1 lime, juiced
  • ¼ cup pomegranate molasses
  • 2 teaspoons garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric
  • ½ teaspoon red chilli/cayenne powder
  • 1 tablespoon sugar
  • salt and pepper to taste
  • olive oil or coconut oil for drizzling
  1. Mix everything but the chicken and oil together in a bowl.
  2. Taste to check for salt, sugar and spice.
  3. The marinade should be sweet and spicy.
  4. Place the chicken drumsticks in a single layer in a large baking dish.
  5. Pour over the marinade turning the chicken to coat all around.
  6. Place in the fridge and marinate for at least 4 hours or overnight.
  7. When ready to cook, fire up the grill or preheat the oven to 425℉/220℃
  8. If using the oven, line a baking sheet with foil and place the drumsticks.
  9. Drizzle over the oil and bake for about 30-45 minutes until the chicken is crispy and golden brown.
  10. If you desire, half way through, brush some more pomegranate molasses on the chicken to form a sweet sticky glaze.
  11. On the grill, toss the chicken with the oil and place on a medium hot grill and cook until golden brown.
  12. Brush pomegranate molasses a couple of times to form a sticky glaze.
For the picnic I did not glaze the chicken and I did not grill it. To make my life easier and to avoid too much stickiness up in the mountains, I did not glaze the chicken. The marinade can also be reduced to a thick glaze and used to brush on while the chicken is cooking. Season the marinade to your taste. You can adjust the sweetness and the spiciness according to what you like.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/pomegranate-citrus-chicken-and-fathers-day/