Grilled Pomegranate-Glazed Chicken with Tomato Salad
Recipe Date:
April 1, 2023
Serving Size:
4
Cook Time:
00:35:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 2 tsps ground cumin
- kosher salt
- 1 tsp sweet paprika
- 1/2 tsp ground allspice
- black pepper
- large pinch of cayenne pepper
- 3 lbs bone-in, skin-on chicken thighs (about 8)
- 4 tbsps extra virgin olive oil
- 10 thyme branches
- 7 large garlic cloves, finely chopped
- 2 tbsps pomegranate molasses
- 1 pint cherry tomatoes
- 10 large basil leaves, torn into pieces
Directions
Tasting Notes: Pomegranate is such a fun pairing with a bright young Pinot like the Estate 777 Clone.
Serena's Tips: Skip the tomato salad and do roasted potatoes or serve over a bed of spinach instead.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1013738-grilled-pomegranate-glazed-chicken-with-tomato-salad
Recipe courtesy of Melissa Clark for the New York Times. Photo courtesy of Andrew Scrivani for the New York Times.
