Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 1 cup of pomegranate juice, 2 tablespoons of honey, 1 tablespoon of apple cider vinegar, 1 teaspoon of Dijon mustard, 0.5 teaspoon of garlic powder, 0.5 teaspoon of onion powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, mixing well to create the pomegranate glaze.

2. 2

   Pat dry 2.5 pounds of chicken thighs and drumsticks thoroughly with paper towels, then sprinkle all pieces evenly with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

3. 3

   In a small bowl, mix together 1 tablespoon of dried oregano, 1 tablespoon of dried thyme, 1 teaspoon of paprika, 0.5 teaspoon of garlic powder, and 0.5 teaspoon of onion powder to form the herb crust blend.

4. 4

   Generously coat the seasoned chicken pieces with the herb crust blend, ensuring an even layer over all surfaces.

5. 5

   Preheat your tandoor oven to a medium-high heat, approximately 400 degrees Fahrenheit, then carefully skewer the herb-crusted chicken and place it inside the tandoor to bake for 20 minutes, rotating periodically.

6. 6

   Remove the chicken from the tandoor, brush generously with half of the prepared pomegranate glaze, and return to the tandoor to bake for an additional 10-15 minutes, until the internal temperature reaches 165 degrees Fahrenheit and the chicken is deeply golden and tender.

7. 7

   While the chicken bakes, rub 4 ears of corn on the cob with 1 tablespoon of melted butter, sprinkle with 0.5 teaspoon of salt, and place them directly on the hot grates or side of the tandoor to char for 5-7 minutes, turning occasionally until slightly blackened.

8. 8

   Garnish the finished chicken with 0.25 cup of fresh pomegranate arils and 2 tablespoons of chopped fresh parsley before serving alongside the charred corn.