Grilled Chicken Legs With Pomegranate Molasses

From: UmmBinat

On Oct 25, 2009

This is a good marinade which I exchanged the red wine vinegar for much less cider vinegar with the mother in it. I used local honey and sweet paprika though maybe hot paprika would be good in this. I would like to try this on a whole chicken as legs are not my favorite part. I may try this again as stated.

From: atlfitgirl

On Aug 15, 2007

We really liked the tanginess of the pomegranate molasses... I let the chicken marinate in a food storage bag in the sink (with some ice cubes around it since it is soooo hot here) for about 3 hours. I will definitely marinate it overnight next time to intensify the flavor. I grilled them on my gas grill for about 10 minutes on each side. I had to check on the chicken often b/c I had a few flare-ups that charred some of the legs, but they were still tasty. I was a little confused by the ingredient list as it listed 1/2 c of olive oil PLUS 3 Tbs... There was no mention in the directions as to where that 3 Tbs of oil was to be used... maybe to oil the grill??? Otherwise, a very tasty and tangy chicken... served it with Easy Garlic Rice and some steamed broccoli. Thanks for posting!!!

From: Kasha

On Aug 5, 2004

Both Evelyn and Jan S--thanks. This was a perfect starter recipe for pomegranate molasses. I also baked the chicken, as we have no grill. This was fast and easy and DH loved it. You definitely need that little pomegranate taste at the end. I have never eaten anything quite like this before!

From: JustJanS

On May 14, 2004

Evelyn, this was wonderful. It was simple to assemble, and tasted great. It's almost winter here now, so no cooking outdoors for us. I used bone in thighs only, and baked them in the oven with excellent results. The pomegranate molasses drizzed over at the end really makes the dish. I can't wait to eat the left overs, and then make this again.