Rating: 3.5 stars
18 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2

Pomegranate juice makes an excellent marinade for chicken. Its sweet, tart flavor works really well, especially with Middle Eastern spices.

Recipe Summary

45 mins
12 hrs
12 hrs 55 mins
10 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix the cumin, coriander, herbes de Provence, black pepper, cinnamon, and cayenne pepper together in a small bowl. Place the chicken and garlic in a bowl; sprinkle about 2/3 of the spice mixture over the chicken and toss to coat. Transfer the chicken to a resealable plastic bag. Pour in the pomegranate juice. Seal and refrigerate at least 12 hours. Remove the chicken from the bag, reserving the marinade.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Pat chicken dry with a paper towel. Season with the remaining spice mixture and salt. Coat with olive oil, then arrange the chicken in a large baking dish in one layer.

  • Bake the drumsticks until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

  • While the chicken is baking, bring the reserved marinade to a boil in a saucepan over high heat. Reduce heat to medium-low, and continue simmering until reduced by 2/3. Stir often. Pour over chicken before serving.

Nutrition Facts

429 calories; protein 39.2g; carbohydrates 18g; fat 21.5g; cholesterol 128mg; sodium 717.8mg. Full Nutrition