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To create the perfect Tangy Pomegranate BBQ Chicken, it’s essential to understand the role of each ingredient in the recipe. The main components are straightforward yet impactful, each contributing to the overall flavor and texture of the dish.

Tangy Pomegranate BBQ Chicken

Elevate your grilling with Tangy Pomegranate BBQ Chicken, a unique fusion that combines the sweet-tart essence of pomegranate with traditional BBQ flavors. Perfect for summer gatherings or weeknight dinners, this dish delights with its vibrant color and mouthwatering taste. Learn how to marinate chicken to keep it juicy and flavorful, while the combination of simple ingredients creates a deliciously memorable meal. Get ready to impress family and friends with this quick and easy recipe!

Ingredients
  

4 chicken thighs (bone-in, skin-on for added flavor and juiciness)

1 cup pomegranate juice (freshly squeezed or bottled)

1/2 cup ketchup (for a sweet and tangy base)

1/4 cup apple cider vinegar (adds acidity)

1/4 cup brown sugar (for sweetness)

2 tablespoons soy sauce (brings umami depth)

1 tablespoon Worcestershire sauce (for additional complexity)

2 cloves garlic, minced (for aroma)

1 teaspoon smoked paprika (adds a smoky flavor)

1/2 teaspoon cayenne pepper (adjust to taste for spice)

Salt and pepper to taste

Fresh pomegranate seeds for garnish (adds color and crunch)

Fresh cilantro or parsley, chopped (optional for garnish)

Instructions
 

Marinate the Chicken:

    - In a large mixing bowl, whisk together the pomegranate juice, ketchup, apple cider vinegar, brown sugar, soy sauce, Worcestershire sauce, minced garlic, smoked paprika, cayenne pepper, and a pinch of salt and pepper until the sugar has completely dissolved and the mixture is well combined.

      - Add the chicken thighs to the marinade, making sure each piece is thoroughly coated. For best results, cover the bowl with plastic wrap or transfer everything into a resealable plastic bag. Refrigerate for at least 1 hour, but overnight is recommended to fully absorb the flavors.

        Preheat the Grill:

          - About 20 minutes before you are ready to cook, preheat your grill to medium-high heat (approximately 375°F or 190°C). If using a charcoal grill, allow the coals to burn until they are covered with a layer of white ash.

            Prepare the BBQ Sauce:

              - While the grill is heating, pour the leftover marinade into a small saucepan. Bring it to a boil over medium heat, then lower the heat and let it simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly and becomes rich in flavor. This will serve as your BBQ sauce for the chicken.

                Grill the Chicken:

                  - Remove the marinated chicken from the refrigerator and allow any excess marinade to drip off. Place the chicken thighs skin side down on the preheated grill. Cook for approximately 6-8 minutes, or until the skin is crispy and a lovely golden brown.

                    - Carefully flip the chicken thighs over, and generously brush the cooked side with the prepared BBQ sauce. Continue grilling for another 6-8 minutes, brushing more sauce on the chicken in intervals. Cook until the chicken is fully done and has reached an internal temperature of 165°F (74°C).

                      Serve:

                        - Once the chicken is cooked to perfection, remove it from the grill and let it rest for about 5 minutes to lock in the juices. Serve hot, garnished with vibrant fresh pomegranate seeds and a sprinkle of chopped cilantro or parsley if you wish. This dish pairs beautifully with grilled vegetables, rice, or a refreshing coleslaw.

                          Prep Time, Total Time, Servings: 15 minutes | 1 hour 30 minutes (including marination) | 4 servings