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: PaulaG

On May 22, 2006

This recipe was made using boneless chicken breasts. They were put in the marinade early in the morning and then were sprinkled with seasoning salt. The pomegranate molases drizzled over the chicken made it extra special. The chicken is well seasoned and moist.