If you are looking to elevate your usual grilled chicken, this recipe with a pomegranate molasses glaze is just what you need. The glaze adds a beautiful balance of tanginess, sweetness and depth to the smoky flavour of grilled meat. Pomegranate molasses is a rich syrup made by reducing pomegranate juice and it brings both brightness and complexity to the dish. When used as a glaze, it sticks to the chicken beautifully and gives it a glossy, caramelised finish that tastes as good as it looks.
This recipe is surprisingly easy and needs only a few ingredients. The chicken is first marinated to ensure it stays juicy and flavourful, then grilled until golden and slightly charred. The glaze is brushed on towards the end to avoid burning the sugars, resulting in a shiny and sticky coating that clings to every bite.
You can serve this dish with couscous, roasted vegetables, herbed rice or even a crisp salad. It works for weekday dinners as well as weekend get togethers. With a little prep and a short cook time, this main course is sure to make a bold impression. Let us get started in five simple steps.
Step 1: Prepare the marinade and chicken
Start with four boneless chicken thighs or breasts depending on your preference. In a bowl, mix one tablespoon of olive oil, one teaspoon of garlic paste, half a teaspoon of paprika or red chilli powder, a pinch of salt and some black pepper. Add the chicken pieces and coat them well. Let the chicken marinate for at least thirty minutes or up to overnight in the refrigerator. This step helps keep the chicken moist and infuses it with flavour.
Step 2: Make the pomegranate glaze
While the chicken marinates, prepare the glaze. In a small saucepan, add three tablespoons of pomegranate molasses, one teaspoon of honey, half a teaspoon of crushed garlic, a small pinch of cumin powder and a few drops of lemon juice. Stir and simmer the mixture over low heat for about five minutes until it thickens slightly. Turn off the heat and let it cool. The glaze should be sticky but still pourable.
Step 3: Grill the chicken until golden
Heat a grill pan or regular pan over medium high heat. Lightly grease it with oil. Place the marinated chicken pieces on the pan and cook for about four to five minutes on each side depending on thickness. You want the chicken to be well cooked, golden and slightly charred at the edges for that perfect grilled texture. Do not overcrowd the pan to ensure even cooking.
Step 4: Brush with glaze and finish cooking
Once the chicken is almost cooked through, reduce the heat to low and brush a generous layer of the pomegranate glaze over each piece. Flip and repeat on the other side. Let the glaze cook for another two to three minutes, turning the chicken as needed so the glaze caramelises slightly but does not burn. This step gives the chicken a deep colour and sticky finish that is full of flavour.
Step 5: Garnish and serve warm
Transfer the glazed chicken to a serving plate. Sprinkle some fresh pomegranate seeds over the top for a burst of freshness and colour. You can also garnish with chopped parsley or coriander. Serve immediately with your choice of sides such as rice, flatbread, couscous or a fresh salad. The rich glaze balances beautifully with crisp textures and neutral flavours.
Grilled chicken with pomegranate molasses glaze is a dish that transforms everyday ingredients into something vibrant and special. The smoky meat and sticky glaze come together with a perfect balance of sweet and tangy, making it a standout main course. It is easy to prepare yet sophisticated enough for a special dinner. With a few basic ingredients and just a little effort, you get a beautifully grilled dish that tastes as good as it looks.