2 cups pomegranate juice
1 tablespoon Dijon mustard
1 1/2 teaspoon red wine vinegar
1 teaspoon Sriracha or hot sauce
2 medium cloves garlic, peeled and smashed
8 chicken pieces (about 2 lb.)
Kosher salt and freshly ground black pepper
1 medium scallion, thinly sliced
Position a rack in the center of the oven and heat the oven to 450°F.
In a 12-inch skillet, combine the pomegranate juice, mustard, vinegar, Sriracha, and garlic. Bring to a boil over high heat, stirring occasionally, and cook until the liquid reduces to a thick glaze, 10 to 12 minutes. Remove and discard the garlic.
While the sauce is cooking, pat chicken dry with paper towels and season all over with salt and pepper. Arrange on a rack set over a large, foil-lined rimmed baking sheet in a single layer and roast for 10 minutes. Brush the glaze all over the chicken and flip. Roast until cooked through (170°F), about 10 – 15 minutes more. Remove from the oven and turn the broiler on high. Brush the chicken with half of the remaining glaze and broil to crisp the skin, about 1minute. Flip, brush with the rest of the glaze, and broil until the other side is crisp, about 1minute more. Transfer to a platter and sprinkle with the scallion before serving.
The sauce never thickened. It tasted fine but it was not at all sticky like the recipe claimed…
The sauce needs high heat and lots of whisking to thicken. You can also, add in a teaspoon of cornstarch, mixed with 1 teaspoon cold water, mixed together until smooth, then add that to the sauce and it will help quicken the thickening time.