Grilled Pomegranate-Glazed Chicken With Tomato Salad Recipe (2024)

Also, after removing chicken from grill, placed breasts directly on a serving dish full of fresh baby spinach. Brushed chicken with the pomegranate molasses and allowed it to rest for 5 minutes on spinach bed before cutting chicken into smaller sections and serving. Spinach wilts a bit with the chicken's heat, and the spinach & juices together is delicious.

Grams, you can make molasses at home from pomegranate juice. Alton Brown has a recipe that combines 4 cups of pomegranate juice, 1/2 cup sugar and 1 T. fresh lemon juice over medium heat in a saucepan. Once the sugar is dissolved, reduce heat to medium-low and cook until reduced to 1 cup (about 70 minutes). Let cool for 30 minutes before transferring to a glass jar to store in the fridge. It should keep for 6 months.

Used the marinade for roasting a whole chicken in the oven, and it worked perfectly. Simply rubbed the spices all over and in the chicken, and brushed the freshly roasted bird with the pomegranate molasses prior to carving. Seriously delicious. I use Mark Bittman's cast-iron skillet roasting method; works every time.

Delicious! I baked the thighs @400° for 25 min., then brushed them with the molasses and they were perfect. Next time I will remove the skin on my chicken as Step #1. Hubby loves the skin so his can stay. I will also be more generous with the molasses, now that we know what to expect. And I’ll likely cut the tomatoes in half to make them easier to eat. We cleaned our plates. 5 stars.

Don't know what happened to my original note but maybe it was so early that it was still in Beta mode. However, I will say again that I really like this recipe but whenever I grill chicken parts, I always use the indirect method- chicken in the middle, over a drip pan and a heap of coal on either side. Ten minutes per side is insufficient unless the thighs are microscopic. 15- 20 minutes per side is more like it. the parts are crispy on the outside and perfect on the inside.

I used the full amount of marinade on boneless skinless chicken thighs--about 1.7 lb. and it was delicious.

Used boneless chicken breasts. Added marinade ingredients directly into a zip lock bag and then "massaged into" breasts to mix ingredients together and cover chicken evenly.

I opted for bone-in, skin-on chicken breasts, which are fairly hard to come by in our rural area (my spouse is no fan of dark meat). I used the dish, in part, to get more comfortable grilling, as my Rubicon in the past involved under-done chicken. I followed the recipe for the first time, but in the future, I'd cut up the cherry tomatoes before tossing into the dressing, which was intensely good. I paired this with hazelnut roasted carrots, and the blending of flavours was terrific.

where can you find pomegranate molasses?

Replaced cumin and allspice with cardamom/fennel seeds/black mustard seeds (or punch puran if available), mashed garlic instead of chopping. panfried on both sides until browned, added a bit of tangerine juice to deglaze pan. Brushed chicken thighs with pomegranate molasses, sprinkled with oregano/thyme/mint and finished in oven preheated to 350 degrees until done.

Made last night (didn't have allspice). Used skinless, bone in-filleted the meat away from bone for more uniform cooking (left bone in though). So delicious!

Marinading chicken in plastic bag would be easier. Great recipe. Tomato salad with it is perfect.

All of the authentic pomegranate molasseses I've tried have tasted like old, stale, watered down fruits. You're best off just buying a bottle of fresh PomWonderful and boiling it down to make your own molasses.

Does anybody see a problem with adding yoghurt to this marinade? I love how yoghurt makes chicken tender and juicy. But I wonder if it would be harder to slather the pomegranate molasses on afterward or whether the yeast of the molasses would not go with the yoghurt.

This was AMAZING. I took the advice of mheissner and served the chicken on a bed of spinach. I also grilled some large mushrooms and spring onions and had lime rice on the side. I cannot recommend this recipe enough. It's easy and delicious.

Seasoned and kept overnight. Needed to cook much longer. With heat under the grates--not the indirect method cited. Used meat thermometer to gauge doneness. Don't forget the molasses before serving. Very tasty and moist. Tomatoes in the sauce were yummy. A;so grilled veggies to go with it.

Really good!!

Pan seared in cast iron. Rubbed marinade for a half an hour before. Used skin on bone in chicken breasts

Followed the chicken prep/grilling/glaze except we used a spatchco*cked whole chicken. Only other change was using chopped heirloom summer tomatoes instead of the Sungold. This is a great recipe (naturally, it's the awesome Melissa Clark!); full of flavor but not at all overbearing. Would definitely make this for guests.

I was really looking forward to this recipe based on the reviews. It was fine but not stellar. The short amount of time with the spice rub leads to flavor on the skin yet very little in the meat itself. The pomegranate syrup adds a nice sweetness yet also makes the crispy skin flabby. Not a horrible recipe, but not one that I would repeat without significant changes.

Excellent and very easy. Used boneless chicken breasts and it turned out great. With regard to the pomegranate molasses, the only recommendation I have is when making the pomegranate molasses, is to make sure it comes to a boil first before you turn the heat down to a low simmer. I followed Alton Brown recipe and the sugar will still melt even if you don't bring it to a boil, but you need to have it boil first to thicken up. At least that is what happened to me the first time I made it.

This was devoured. Make extra next time. Also good with breasts.

The chicken (skin-on, bone-in thighs--standard from the supermarket, cooked over charcoal) was the best we have ever made on a grill. Following notes below, 3.5 pounds of thighs (7 of them) took 30+ minutes over indirect heat. I followed another suggestion and marinated in a ziplock plastic bag. I would not hesitate to serve this chicken to guests. The tomato relish, with some of our avalanche of yellow, red and grape tomatoes, was ok, but the chicken starred.

pomegranate molasses is such an awesome ingredient! I gave the chicken a healthy glug (and not just a quick brush) and also served it with roasted delicata squash, which is always great with pomegranate molasses. and the longer you let the chicken to marinate with the spices and herbs, the better.

Great on babybacks too!

We followed the directions exactly--24 hour marinade. Chicken was my favorite ever, and nice for a casual dinner party where the only thing served hot was the chicken. It is sooooo hot outside right now and we have no air conditioning in kitchen. My tomatoes were underwhelming, but I could not find the right little sweet ones. I would cut them up into quarters next time. Paired beautifully with a crisp pale rose wine.

Excellent. Added a bit of Aleppo pepper for interest. Was even better served cold the next day -- sticky, sweet, tart and spicy. Finger licking good.