Pomegranate and Balsamic Glazed Chicken

• 1 cup pomegranate juice
• 14 cup balsamic vinegar
• 14 cup honey
• 2 chicken breasts

1. Bring the pomegranate juice, balsamic vinegar and honey to a boil.
2. Turn to medium low heat and simmer until mixture becomes like a thick glaze.
3. Reserve the other half to use for glazing during grilling.
4. Heat grill to about 400 degrees, and begin to cook the poussin.
5. Start by grilling the birds skin-side down for about 7 minutes.
6. Brush with reserved glaze, then turn the pieces over.
7. Glaze the tops and grill for 3 more minutes.
8. Turn over again, glaze the tops and continue grilling until done.
9. Serve.

pomegranate juice, balsamic vinegar, honey, chicken breasts

Taken from www.food.com/recipe/pomegranate-and-balsamic-glazed-chicken-182872 (may not work)