Grilled Pomegranate-Glazed Chicken With Tomato Salad

By Melissa Clark

Updated June 30, 2020

Grilled Pomegranate-Glazed Chicken With Tomato Salad
Andrew Scrivani for The New York Times
Total Time
35 minutes
Rating
5(476)
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.

Featured in: Hints of Pomegranate to Perk Up Chicken

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Ingredients

Yield:4 servings
  • 2teaspoons ground cumin
  • Kosher salt
  • 1teaspoon sweet paprika
  • ½teaspoon ground allspice
  • Black pepper
  • Large pinch cayenne
  • 3pounds bone-in, skin-on chicken thighs (about 8)
  • 4tablespoons extra virgin olive oil
  • 10thyme branches
  • 7large garlic cloves, finely chopped
  • 2tablespoons, plus 2 teaspoons pomegranate molasses
  • 1pint Sungold cherry tomatoes
  • 10fresh basil leaves, torn into pieces if large
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

948 calories; 71 grams fat; 17 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 13 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 58 grams protein; 1099 milligrams sodium

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, 1½ 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.

Ratings

5 out of 5
476 user ratings
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Comments

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

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.

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.

Sheri

Another delicious recipe from Melissa Clark. Made as per the recipe except with boneless/skinless thighs and the addition of a bit of lemon juice to the marinade. Very nice. Also made the tomato salad on the side, which is a nice accompaniment. Quick and yummy.

gerim

We made this in winter and roasted it in the oven. Threw the tomatoes into the roasting pan at midpoint. Served with couscous. Amazing.

BB8

Made this with skinless boneless thighs and baked for 20 minutes at 400 Still great Try barbeque next time

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