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Barbecue chicken is a classic dish that has won hearts and taste buds across the world. Whether it's a family gathering, a summer barbecue, or a special occasion, the smoky, juicy goodness of BBQ chicken is always a crowd-pleaser. This beloved dish serves as a canvas for countless flavor profiles, but today, we're diving into a unique twist that elevates this staple to new heights: Tangy Pomegranate BBQ Chicken.

Tangy Pomegranate BBQ Chicken

Discover a mouthwatering twist on a classic favorite with Tangy Pomegranate BBQ Chicken. This vibrant dish combines smoky, juicy chicken thighs with a sweet and tangy pomegranate marinade, offering a delightful flavor profile that's perfect for any occasion. Packed with health benefits from pomegranates, it's a nutritious option that's sure to impress your guests. Ideal for gatherings or family dinners, this recipe is a must-try for BBQ enthusiasts!
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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, chopped (for garnish)

Optional: Lemon wedges (for serving)

Instructions
 

Marinate the Chicken: In a medium bowl, combine the pomegranate juice, soy sauce, honey, apple cider vinegar, Dijon mustard, minced garlic, smoked paprika, ground cumin, black pepper, and salt. Whisk the mixture until well blended. Reserve 1/4 cup of this marinade for later use when basting. Place the chicken thighs in the bowl, ensuring they are thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight to enhance the flavors.

    Preheat the Grill: Prepare your grill for cooking by preheating it to medium-high heat, which is roughly 375-400°F (190-200°C). For charcoal grills, light the coals and allow them to reach an even, glowing state.

      Prepare the Chicken: Once marinated, remove the chicken thighs from the bowl, and let any excess marinade drip off. Discard the used marinade as it is no longer safe to use. Place the chicken thighs on the grill with the skin-side facing down. Close the grill lid and let them cook for approximately 6-8 minutes, achieving a nice sear.

        Flip and Baste: Carefully turn the chicken thighs over, then use the reserved marinade to baste the top of the chicken. Continue grilling for an additional 6-8 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin has become crispy and caramelized.

          Rest the Chicken: After cooking, remove the thighs from the grill and allow them to rest on a plate for about 5 minutes. This resting period is crucial as it allows the juices to distribute evenly, ensuring each bite is flavorful and juicy.

            Serve: To serve, arrange the chicken thighs on a platter and generously garnish with fresh pomegranate seeds and a sprinkle of chopped cilantro or parsley. For an extra touch of freshness, include lemon wedges on the side for squeezing over the chicken. Pair with grilled vegetables or a refreshing salad for a complete meal.

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