Saturday, June 14, 2008

Grilled Chicken in a Pomegranite and Wine Marinade

2 pound boneless chicken breasts or thighs, or combination of the two, WITH SKIN ON or meat will dry out.
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
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 at a medium broil. Too hot will burn up the sugars in the syrup and wine. The skin gets all caramelized.

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