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Exploring the delightful intersection of sweet and savory, this Tangy Pomegranate BBQ Chicken recipe brings a unique twist to your grilling repertoire. With the vibrant flavors of pomegranate juice balanced by soy sauce, honey, and aromatic spices, this dish promises to excite your taste buds and impress your guests. Whether you’re hosting a weekend barbecue or planning a cozy family dinner, this recipe is straightforward yet sophisticated, making it a perfect choice for any occasion.

Tangy Pomegranate BBQ Chicken

Elevate your grilling game with this Tangy Pomegranate BBQ Chicken recipe that perfectly balances sweet and savory flavors. Marinated in vibrant pomegranate juice, soy sauce, and a hint of honey, this dish not only excites your taste buds but also offers numerous health benefits. Ideal for gatherings or family dinners, this simple yet sophisticated recipe guarantees juicy, flavorful chicken that will impress everyone at the table. Discover how easy it is to create this unforgettable BBQ delight!
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

1 cup pomegranate juice (freshly squeezed or store-bought)

1/4 cup soy sauce (low-sodium recommended)

1/4 cup honey (preferably raw)

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 freshly ground black pepper

1/4 teaspoon salt

Fresh pomegranate seeds (for garnish)

Chopped fresh cilantro or parsley (for garnish)

Optional: Lemon wedges (for serving)

Instructions
 

Marinate the Chicken: In a medium mixing 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 ingredients together until well blended. Set aside 1/4 cup of this marinade for basting later. Add the chicken thighs to the bowl, ensuring they are completely coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours; for enhanced flavor, marinate overnight.

    Preheat the Grill: Prepare your grill by preheating it to medium-high heat, ideally between 375-400°F (190-200°C). If you're using a charcoal grill, arrange the coals to achieve an even heat distribution.

      Prepare the Chicken for Grilling: Take the marinated chicken thighs out of the refrigerator. Allow any excess marinade to drip off, then discard the used marinade. Place the chicken thighs skin-side down on the preheated grill. Cover the grill lid and cook for approximately 6-8 minutes.

        Flip and Baste: Carefully turn the chicken thighs over using tongs. Baste the skin with the reserved marinade. Continue grilling for an additional 6-8 minutes or until the internal temperature of the chicken reaches 165°F (75°C) and the skin becomes crispy and caramelized.

          Rest the Chicken: Once the chicken is fully cooked, remove it from the grill and place it on a clean plate. Let the chicken rest for about 5 minutes, allowing the juices to redistribute within the meat, ensuring every bite is flavorful.

            Serve: To serve, arrange the grilled chicken thighs on a serving platter. Garnish with fresh pomegranate seeds and sprinkle with chopped cilantro or parsley for a vibrant touch. If desired, offer lemon wedges on the side for an added citrus burst. This dish pairs beautifully with grilled vegetables or a refreshing light salad to complete your meal.

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