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Grilled Chicken in a Pomegranate Marinade
by Joyce Goldstein

The sweet and tart flavors of the pomegranate marinade make a wonderful crisp glaze on the chicken. It is best to keep the skin on the bird, otherwise the meat will toughen while cooking.

Serves 4

Ingredients:
2 pound boneless chicken breasts or thighs, or combination of the two, with skin on
1 small onion, grated
2 large cloves garlic, minced
1/2 cup pomegranate syrup or molasses (Pomegranate syrup can be found in specialty food stores. Do not substitute grenadine syrup, which is much sweeter.)
1/4 cup dry red wine
1-1/2 teaspoon ground coriander
1-1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
Pinch cayenne
1/2 teaspoon salt
3 tablespoons chopped cilantro

Directions
Put the chicken in a non-reactive container, such as a glass or ceramic baking dish. Combine all of the marinade ingredients and pour over the chicken. Cover and marinate in the refrigerator for 6 hours, or overnight.

Make a charcoal fire or preheat broiler. Broil or grill chicken for about 5 minutes on each side for breasts, a little longer for thighs.

Serve with couscous or a cracked wheat pilaf tossed with chopped cilantro, green onions and toasted walnuts. Start the meal with a salad of oranges, red onions and olives and finish with honey ice cream and date bars.

Recipe and photo courtesy of the King Estate Winery.




  


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