Pomegranate Grilled Chicken

Serves: 4

Your rating: None (6 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Sweet-tart pomegranate molasses not only adds depth of flavor and zest to grilled chicken but it helps tenderize the meat, too. Pair this dish with Fresh Apricot Pilaf for a fantastic summer meal.

Ingredients

Preparation

In a small bowl, combine pomegranate molasses, vinegar, oil, garlic, cinnamon, salt and pepper. Set aside half the marinade for serving. Place remaining marinade in a glass dish or sealable plastic bag with the chicken. Let rest in the refrigerator for 30 minutes to 1 hour.

Preheat grill to medium heat. Lightly oil grill grates.

Grill chicken until cooked through (the temperature taken with an instant-read thermometer should be 165° F), 7 to 10 minutes per side, depending on the thickness of the chicken. Serve with reserved sauce, salad and flatbread.

Each serving: 430 cal, 20g fat (5g sat), 95mg chol, 260mg sodium, 23g sugars, 30g protein

Learn more about our recipes. View guidelines »

More about: chicken, grilling

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Tried this last night

We made this dish last night. It was fun to use pomegranate molasses for our first time. We liked the marinade, but it seemed lacking in something. Upon reflection, we decided that Karam's garlic sauce would have been a nice addition (too bad we didn't have any). Full disclosure: We served the grilled chicken on top of plain white rice (in the interest of time) and with a side of tomato salad. It would be interesting to try it with the apricot pilaf, as I'm guessing that would be quite flavorful.

Delicious!

This is excellent. Despite the hesitation of the grill master (who has been burned too many times trying to grill chicken), it turned out perfectly. 10 minutes per side for today’s giant chicken breasts was just right. Skin got charred but not burnt. Marinade is delicious. Served the breasts over Seeds of Change Quinoa and Brown Rice packaged mix and a dollop of the sauce with stir fried bok choy as a side. My husband/grill master is worried that it won’t appear in regular rotation!

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login