Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, whisk together 0.5 cup pomegranate juice, 2 tablespoons olive oil, 1 tablespoon honey, 2 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 0.5 teaspoon cayenne pepper, 1 teaspoon salt, and 0.5 teaspoon black pepper.

2. 2

   Place 4 chicken thighs in a shallow dish and pour the prepared marinade over them, ensuring all chicken pieces are well coated on all sides.

3. 3

   Cover the dish tightly and refrigerate for at least 2 hours, or preferably overnight, to allow the chicken to absorb the rich flavors of the marinade.

4. 4

   Preheat your grill to medium-high heat, aiming for a temperature of about 375-400°F (190-200°C), and lightly oil the grates to prevent any sticking.

5. 5

   Remove the chicken from the marinade, shaking off any excess liquid, and carefully place the chicken thighs directly onto the preheated grill grates.

6. 6

   Grill the chicken for approximately 6-8 minutes per side, turning once, until the internal temperature reaches 165°F (74°C) and the skin is beautifully charred and caramelized.

7. 7

   Transfer the grilled African Pomegranate Grilled Chicken to a clean plate, tent it loosely with aluminum foil, and let it rest for 5 minutes before serving to retain its juiciness.

8. 8

   Garnish the cooked chicken with 0.25 cup fresh pomegranate seeds and 0.25 cup chopped fresh mint or cilantro just before serving to add a burst of freshness.