Best Pomegranate Marinated Chicken Recipes

POMEGRANATE-GLAZED CHICKEN

Pomegranate-Glazed Chicken image

Sweet and tangy pomegranate juice gives the chicken a gorgeous garnet-hued glaze. Dress up the quinoa pilaf by adding a sprinkle of crumbled feta cheese for a pop of salty flavor.

Provided by Marianne Williams

Time 20m

Yield Serves 4 (serving size: 1 thigh, 2/3 cup quinoa, and 2 tbsp. sauce)

Number Of Ingredients 15

Ingredients

1 cup refrigerated pomegranate juice
1 tablespoon light brown sugar
2 tablespoons water
1 teaspoon cornstarch
1 tablespoon grainy mustard
1 tablespoon unsalted butter
4 (4-oz.) boneless, skinless chicken thighs
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
2 tablespoons olive oil, divided
3 cups cooked quinoa
1/4 cup unsalted roasted pistachios
1/4 cup pomegranate arils
1 tablespoon chopped fresh mint
Fresh mint leaves

Steps:

Bring pomegranate juice and sugar to a boil in a small saucepan over high, and cook, whisking occasionally, until reduced by half, about 16 minutes. Whisk together 2 tablespoons water and cornstarch in a small bowl; add to pomegranate mixture. Boil, whisking constantly, until thickened, about 1 minute. Remove from heat; whisk in mustard and butter until smooth.
Meanwhile, heat a grill pan over medium-high. Season chicken with 3/4 teaspoon salt and 3/4 teaspoon pepper. Brush 1 tablespoon oil on pan. Cook chicken until browned, about 6 minutes. Turn and cook until a thermometer inserted in thickest portion registers 165°F, about 6 minutes, turning if necessary to prevent burning. Remove from pan; cover to keep warm.
Place quinoa, pistachios, pomegranate arils, chopped mint, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl; stir until combined. Divide quinoa mixture and chicken among 4 plates. Spoon 2 tablespoons pomegranate sauce over each serving; garnish with mint leaves.

Nutrition Facts : Calories 496, Carbohydrate 48 g, Fat 21 g, Fiber 5 g, Protein 30 g, SaturatedFat 5 g, Sodium 656 mg, Sugar 14 g, UnsaturatedFat 14 g

POMEGRANATE CHICKEN

Pomegranate Chicken image

Basting a chicken with a sweet pomegranate reduction makes a lovely dish for Seder.

Provided by SandyG

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h40m

Yield 4

Number Of Ingredients 12

Ingredients

2 cups pomegranate juice
¼ cup packed brown sugar
1 tablespoon cider vinegar
2 cloves garlic, peeled and smashed
1 tablespoon lime juice
1 lime
1 (4 pound) whole chicken
½ small onion
1 ¼ teaspoons salt, divided
1 bay leaf
½ teaspoon black pepper
½ teaspoon dried rosemary

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Stir pomegranate juice, brown sugar, vinegar, and garlic together in a saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until mixture is reduced to 3/4 cup, about 10 minutes. Remove from heat and discard garlic, then stir in lime juice and let cool 5 minutes. Set aside 6 tablespoons pomegranate syrup.
Poke several holes in lime with a fork and insert into chicken cavity along with onion, 1/2 teaspoon salt, bay leaf, pepper, and rosemary. Tie legs together with kitchen string, sprinkle skin with remaining 3/4 teaspoon salt, then transfer chicken, breast side up, to a roasting pan.
Roast chicken, basting with pomegranate syrup every 20 minutes, until an instant-read thermometer inserted into thickest parts of all pieces registers 165 degrees F, about 1 hour total. Let chicken rest 10 minutes before carving. Serve drizzled with reserved pomegranate syrup.

Nutrition Facts : Calories 571.5 calories, Carbohydrate 37 g, Cholesterol 191.4 mg, Fat 17 g, Fiber 0.8 g, Protein 64.2 g, SaturatedFat 4.6 g, Sodium 928.3 mg, Sugar 30.9 g

GRILLED POMEGRANATE-GLAZED CHICKEN WITH TOMATO SALAD

Grilled Pomegranate-Glazed Chicken With Tomato Salad image

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.

Provided by Melissa Clark

Categories dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 teaspoons ground cumin
Kosher salt
1 teaspoon sweet paprika
1/2 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

Steps:

In a small bowl, combine cumin, 1 1/2 teaspoons kosher salt, paprika, allspice, 1/2 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.
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.
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.

Nutrition Facts : @context http, Calories 947, UnsaturatedFat 47 grams, Carbohydrate 18 grams, Fat 71 grams, Fiber 3 grams, Protein 58 grams, SaturatedFat 17 grams, Sodium 1098 milligrams, Sugar 10 grams, TransFat 0 grams

POMEGRANATE-MARINATED CHICKEN

Pomegranate-Marinated Chicken image

An adopted recipe, one that I enjoy very much, I love pomegranate molasses! If you haven't tried it, please do - it does make a DIFFERENT CHICKEN DISH. I love the dressing on a bowl of salad greens too.

Provided by Elly in Canada

Categories Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons pomegranate molasses
1 tablespoon olive oil
1 lemon, zest of, grated
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
4 skinless chicken breast halves, on the bone
1 garlic clove, peeled and very finely minced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons lemon juice
1 tablespoon honey
4 tablespoons pomegranate molasses
1/3 cup olive oil
2 tablespoons coarsely chopped mint

Steps:

To marinate chicken: Stir together pomegranate molasses, olive oil, lemon zest, salt and pepper.
Remove skin and trim bones from the side of each breast.
Place chicken in a glass baking dish.
Pour marinade over chicken, cover and refrigerate overnight, turning once.
To prepare pomegranate dressing: Combine garlic, salt, pepper, lemon juice, honey and pomegranate molasses in a bowl, whisking well.
Whisk in olive oil slowly, blending well.
Stir in mint.
Cover and refrigerate until ready to use.
Preheat oven to 350 degrees.
Heat a 10-to-12-inch nonstick skillet over medium-high heat.
Remove the chicken from the marinade.
When the pan is hot, place chicken skin-side down and brown well.
Transfer to a rack set in a roasting pan.
Spoon a little marinade over the top and roast about 35 to 40 minutes, or until chicken tests done in the thickest part.
(Discard unused marinade.) Transfer chicken to plates and Drizzle with pomegranate dressing and serve.