Pomegranate Molasses Grilled Chicken

Pomegranate Molasses Grilled Chicken

Tangy pomegranate molasses and garlic form a sticky glaze on smoky grilled chicken.

Total 2 hr Makes 4 servings Calories 365/serving

Dietary

Wheat free, Dairy free, Nut free, Halal, Kosher

Chicken thighs marinate in a tart-sweet blend of pomegranate molasses, garlic, and olive oil before hitting the grill, where the sugars caramelize into a dark, glossy crust. The result is tender, juicy meat with a tangy depth common in Middle Eastern cooking. Serve with rice or flatbread for a weeknight dinner or weekend cookout centerpiece.

Ingredients

  • 8 boneless skinless chicken thighs
  • 1/3 cup pomegranate molasses
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons pomegranate seeds

Method

  1. In a large bowl, whisk together pomegranate molasses, olive oil, garlic, cumin, cinnamon, smoked paprika, salt, pepper, and lemon juice.

  2. Add the chicken thighs to the marinade and turn to coat evenly. Cover and refrigerate for at least 1 hour, up to overnight.

  3. Remove chicken from the refrigerator and let sit at room temperature for 15 minutes while preheating the grill to medium-high heat.

  4. Shake excess marinade off the chicken thighs and place them on the grill grates.

  5. Grill the chicken, turning once, until well charred and the internal temperature reaches 165°F, about 6 to 7 minutes per side.

  6. Transfer chicken to a plate and let rest for 5 minutes to allow juices to redistribute.

  7. Sprinkle with chopped parsley and pomegranate seeds before serving.

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    Pomegranate Molasses Grilled Chicken

    Chicken thighs marinate in a tart-sweet blend of pomegranate molasses, garlic, and olive oil before hitting the grill, where the sugars caramelize into a dark, glossy crust. The result is tender, juicy meat with a tangy depth common in Middle Eastern cooking. Serve with rice or flatbread for a weeknight dinner or weekend cookout centerpiece.

    2 hr 4 servings 365 cal

    Ingredients

    • 8 boneless skinless chicken thighs
    • 1/3 cup pomegranate molasses
    • 3 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon smoked paprika
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons fresh parsley, chopped
    • 2 tablespoons pomegranate seeds

    Method

    1. 1

      In a large bowl, whisk together pomegranate molasses, olive oil, garlic, cumin, cinnamon, smoked paprika, salt, pepper, and lemon juice.

    2. 2

      Add the chicken thighs to the marinade and turn to coat evenly. Cover and refrigerate for at least 1 hour, up to overnight.

    3. 3

      Remove chicken from the refrigerator and let sit at room temperature for 15 minutes while preheating the grill to medium-high heat.

    4. 4

      Shake excess marinade off the chicken thighs and place them on the grill grates.

    5. 5

      Grill the chicken, turning once, until well charred and the internal temperature reaches 165°F, about 6 to 7 minutes per side.

    6. 6

      Transfer chicken to a plate and let rest for 5 minutes to allow juices to redistribute.

    7. 7

      Sprinkle with chopped parsley and pomegranate seeds before serving.