Middle Eastern · Dinner
Grilled Chicken with Pomegranate Chili Glaze
Boneless chicken thighs marinated in pomegranate molasses, garlic, and chili flakes, then grilled over direct heat until charred at the edges and glazed with a reduced pomegranate-chili syrup. Served with parsley and pomegranate seeds. Sticky, tart, and smoky with a gentle building heat.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
414Calories
41.8gProtein
18.2gFat
23.5gCarbs
18.8gSugar
1gFiber
625mgSodium
199mgChol
4.5gSat Fat
545mgPotassium
48mgCalcium
2.9mgIron
0.6mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
low-calorie
sweet-heat
thirty-min-meals
gluten-free
Instructions
1
Prep
Trim the chicken thigh of excess fat and pat dry with paper towel.
2
Marinate
Combine pomegranate molasses, olive oil, minced garlic, chili flakes, lemon juice, cumin, salt, and pepper. Coat chicken and refrigerate 30 minutes.
3
Char
Grill the chicken over medium-high heat 5 to 6 minutes per side until charred and internal temperature reaches 165°F.
4
Glaze
Brush additional pomegranate molasses over the chicken in the final 2 minutes of grilling over medium heat until glossy.
5
Rest
Transfer to a plate and rest 5 minutes until juices settle.
6
Plate
Slice the chicken diagonally, scatter with chopped parsley and pomegranate seeds, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g boneless chicken thigh
- 4 tbsp4 tbsp pomegranate molasses
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp chili flakes
- 2 tbsp2 tbsp lemon juice
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp pomegranate molasses (for glaze)
- 2 tbsp2 tbsp parsley
- 2 tbsp2 tbsp pomegranate seeds
