Name: Pomegranate-Glazed Chicken with Buttery Pine Nuts
Yield: 4 servings
Ingredients: 4 garlic cloves, finely grated; ¼ cup plain whole-milk yogurt (not Greek); ⅓ cup plus 2 tablespoons pomegranate molasses; 4 tablespoons honey, divided; 2 tablespoons Diamond Crystal or 3½ teaspoons Morton kosher salt, plus more; 1 3½–4-pound chicken, backbone removed, halved; Extra-virgin olive oil (for drizzling); 2 tablespoons unsalted butter; ¼ cup pine nuts or blanched slivered almonds; 1½ cups pomegranate juice, room temperature; 1 lime, halved

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Alex Lau

The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty.

Recipe notes