Grilled Pomegranate-Glazed Chicken With Tomato Salad

By Melissa Clark

Updated June 29, 2020

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
35 minutes
Rating
5(506)
Comments
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Of all the condiments in my overstuffed pantry, pomegranate molasses ranks among the most intense. A staple in countries across the Middle East, it is made from pomegranate juice simmered until nearly as thick and dark as espresso, but with even more punch. Both pickle-sour and syrupy sweet, it’s as pungent as chile paste but with the vivid bristle of tart red fruit instead of capsicum heat. In Middle Eastern cuisines, pomegranate molasses is usually tossed into salads, stirred into stews and sprinkled on vegetables and fish. In my kitchen, I especially adore it as a way to perk up mild meats like chicken. A small drizzle after you’re done grilling the meat can add just the right note of sweet-tart complexity to make everything shine.

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Ingredients

Yield:4 servings

  • 2 teaspoons ground cumin

  • Kosher salt

  • 1 teaspoon sweet paprika

  • ½ teaspoon ground allspice

  • Black pepper

  • Large pinch cayenne

  • 3 pounds bone-in, skin-on chicken thighs (about 8)

  • 4 tablespoons extra virgin olive oil

  • 10 thyme branches

  • 7 large garlic cloves, finely chopped

  • 2 tablespoons, plus 2 teaspoons pomegranate molasses

  • 1 pint Sungold cherry tomatoes

  • 10 fresh basil leaves, torn into pieces if large

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

19 grams carbs; 333 milligrams cholesterol; 948 calories; 34 grams monosaturated fat; 13 grams polyunsaturated fat; 17 grams saturated fat; 71 grams fat; 3 grams fiber; 1099 milligrams sodium; 58 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, combine cumin, 1 ½ teaspoons kosher salt, paprika, allspice, ½ teaspoon black pepper and cayenne. Place chicken in a large bowl and toss with spice mixture, 2 tablespoons extra virgin olive oil, thyme, and 6 of the chopped garlic cloves. Let rest for 30 minutes to an hour at room temperature or as long as overnight in the refrigerator. Bring to room temperature before grilling.

  2. Step 2

    Prepare the grill for indirect heat. For a gas grill, set one side to high. For a charcoal grill, mound coals on one side, leaving the other side empty. Brush off garlic and herbs and put chicken pieces on the unlighted or empty portion of the grill. Close cover and cook until chicken is cooked through, about 10 minutes a side. Transfer to a plate and brush generously with 2 tablespoons pomegranate molasses.

  3. Step 3

    Mash remaining garlic with a pinch of salt until it forms a paste. Toss the tomatoes with garlic paste, remaining 2 tablespoons extra virgin olive oil, 2 teaspoons pomegranate molasses and basil leaves. Season with additional salt, to taste. Serve alongside chicken.

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Ratings

5 out of 5
506 user ratings
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Comments

Thomas

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.

mheissner

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.

Thomas Sherman

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.

David

This is an exceptional dish. We're not fans of chicken thighs, so we used chicken breast instead. The indirect grilling method produced a very juicy breast, and the pomegranate molasses was a delightful touch. Fresh cherry tomatoes were a terrific addition.

ThatGirlAnna

I made this with skinless boneless chicken (I cut the seasoning in half) and broiled it for 12 minutes. Super tasty! I made the chicken only and it stands out on it’s own. Will make again.

Meg

This is fantastic! I paired it with a pomegranate kale/spinach salad I found online - will make again!

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