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When it comes to summertime grilling, few dishes can compete with the delightful combination of barbecue flavors and the sweet-tart essence of pomegranate. Tangy Pomegranate BBQ Chicken is a mouthwatering dish that elevates the traditional barbecue experience, offering a flavor profile that is both complex and refreshing. The rich, smoky notes from the grill are perfectly balanced by the bright acidity and sweetness of pomegranate, creating a memorable meal that is sure to impress family and friends.

Tangy Pomegranate BBQ Chicken

Experience the ultimate summer grilling with Tangy Pomegranate BBQ Chicken! This mouthwatering dish combines rich, smoky barbecue flavors with the bright sweetness of pomegranate, elevating your outdoor cooking to new heights. Learn about the importance of marinades, discover the health benefits of pomegranate, and get tips on grilling chicken to perfection. Delight your family and friends with this refreshing and nutritious meal that’s as impressive as it is delicious.
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

1 cup pomegranate juice (fresh or store-bought)

1/4 cup soy sauce

1/4 cup honey

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

3 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

1/4 teaspoon salt

Fresh pomegranate seeds (for garnish)

Fresh cilantro or parsley (for garnish)

Optional: Lemon wedges (for serving)

Instructions
 

Marinate the Chicken: In a medium bowl, whisk together the pomegranate juice, soy sauce, honey, apple cider vinegar, Dijon mustard, minced garlic, smoked paprika, cumin, black pepper, and salt. Reserve 1/4 cup of the marinade for basting later. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or preferably overnight for deeper flavor.

    Preheat the Grill: Preheat your grill to medium-high heat (around 375-400°F or 190-200°C). If using a charcoal grill, prepare the coals and allow them to reach an even heat.

      Prepare the Chicken: Remove the chicken from the marinade, allowing the excess to drip off. Discard the used marinade. Place the chicken thighs skin-side down on the grill. Close the lid and grill for about 6-8 minutes.

        Flip and Baste: Carefully flip the chicken thighs over and baste with the reserved marinade. Grill for another 6-8 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy and caramelized.

          Rest the Chicken: Once cooked, remove the chicken thighs from the grill and let them rest for about 5 minutes. This will help the juices redistribute throughout the meat for maximum flavor.

            Serve: To serve, plate the chicken thighs and garnish with fresh pomegranate seeds and chopped cilantro or parsley. If desired, add a wedge of lemon for a fresh citrus squeeze. Serve alongside grilled vegetables or a light salad.

              Prep Time, Total Time, Servings: 20 minutes | 2 hours 15 minutes | 4 servings