1. In a medium saucepan, add the pomegranate juice and lemon juice. Stir in the sugar. Bring to a boil for 7 minutes, and let reduce slightly. Stir in the vinegar, soy sauce and Sriracha. Simmer on low heat for 5 minutes. Let cool to room temperature.
2. Place all chicken in a large, resealable plastic bag. Pour the pomegranate sauce over the chicken, and seal the bag. Marinate in the refrigerator for at least 6 hours or overnight. When ready to cook, preheat oven to 400° F. Line a rimmed baking sheet with foil, and spray with nonstick spray. Arrange chicken in one layer on the baking sheet. Pour the sauce from the bag over the chicken. Sprinkle the chicken with salt and pepper. Cook for 40 minutes or until chicken is golden, glazed and cooked through. Baste with sauce halfway through cooking time.
3. Transfer chicken to a serving dish. Pour any remaining sauce over the top. Garnish with pomegranate arils and parsley.

Calories: 524, Fat: 32 g (10 g Saturated Fat), Cholesterol: 158 mg, Sodium: 1704 mg, Carbohydrates: 31 g, Fiber: 1 g, Protein: 29 g.