Best 5 Grilled Chicken Legs With Pomegranate Molasses Recipes

Indulge in the tantalizing fusion of Middle Eastern and Mediterranean flavors with Grilled Chicken Legs with Pomegranate Molasses, a culinary masterpiece that promises an explosion of taste. This delectable dish features tender and succulent chicken legs marinated in a vibrant blend of pomegranate molasses, aromatic spices, and fresh herbs, then grilled to perfection, resulting in a crispy exterior and a juicy, flavorful interior. Accompanying the chicken are three tantalizing accompaniments: a refreshing Pomegranate Salsa brimming with tangy pomegranate seeds, crisp red onions, and zesty cilantro; a flavorful Roasted Eggplant Dip bursting with the smoky essence of roasted eggplant, tahini, and garlic; and a simple yet satisfying Cucumber Salad adorned with fresh dill and a drizzle of olive oil. Prepare to embark on a culinary journey that will captivate your senses and leave you craving for more.

Here are our top 5 tried and tested recipes!

STICKY GRILLED CHICKEN

Sticky Grilled Chicken image

There will never be too many ways to barbecue chicken. In this recipe, molasses and apricot jam lend a sweet and sticky glaze.

Provided by Maggie Ruggiero

Categories Chicken Grill/Barbecue Molasses Apricot Summer Gourmet Ginger

Number Of Ingredients 11

Ingredients

10 garlic cloves, forced through a garlic press or minced
1 Tbsp grated peeled ginger
2 tsp paprika
1 1/2 tsp ground coriander
3/4 tsp ground cumin
Rounded 1/4 tsp cayenne
1 1/2 Tbsp olive oil or vegetable oil
2 cups bottled unsweetened pomegranate juice
1 cup apricot jam (12 oz.), forced through a sieve if chunky
2 Tbsp molasses (not robust or blackstrap)
2 whole chickens (about 3 1/2 lb each), cut into 10 serving pieces (see cook's note below)

Steps:

Cook garlic, ginger, spices, and 1 tsp. kosher salt in oil in a small saucepan over medium heat, stirring, until fragrant, about 1 minute. Add pomegranate juice and boil until reduced to 1 cup, 12 to 19 minutes. Remove from heat, and then add jam and molasses and stir until jam has melted. Cool (it will thicken slightly). Transfer 3/4 cup sauce to a bowl and reserve for serving.
Prepare grill for indirect heat cooking over medium hot charcoal (medium heat for gas).
Pat chicken dry and season all over with 4 tsp. kosher salt. Oil grill rack, then grill chicken (in batches if necessary) skin side down first, directly over coals (covered only if using gas grill), turning once, until browned, 4 to 5 minutes. Move to area with no coals underneath (or over turned off burner for gas) and brush with some of sauce. Continue to grill, partially covered for charcoal (covered for gas), turning and brushing with sauce occasionally, until cooked through and well-glazed, 7 to 8 minutes for breasts, 15 to 20 minutes for dark meat.

GRILLED POMEGRANATE-GLAZED CHICKEN WITH TOMATO SALAD

Grilled Pomegranate-Glazed Chicken With Tomato Salad image

Of all the condiments in my overstuffed pantry, pomegranate molasses ranks among the most intense. A staple in countries across the Middle East, it is made from pomegranate juice simmered until nearly as thick and dark as espresso, but with even more punch. Both pickle-sour and syrupy sweet, it's as pungent as chile paste but with the vivid bristle of tart red fruit instead of capsicum heat. In Middle Eastern cuisines, pomegranate molasses is usually tossed into salads, stirred into stews and sprinkled on vegetables and fish. In my kitchen, I especially adore it as a way to perk up mild meats like chicken. A small drizzle after you're done grilling the meat can add just the right note of sweet-tart complexity to make everything shine.

Provided by Melissa Clark

Categories dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 teaspoons ground cumin
Kosher salt
1 teaspoon sweet paprika
1/2 teaspoon ground allspice
Black pepper
Large pinch cayenne
3 pounds bone-in, skin-on chicken thighs (about 8)
4 tablespoons extra virgin olive oil
10 thyme branches
7 large garlic cloves, finely chopped
2 tablespoons, plus 2 teaspoons pomegranate molasses
1 pint Sungold cherry tomatoes
10 fresh basil leaves, torn into pieces if large

Steps:

In a small bowl, combine cumin, 1 1/2 teaspoons kosher salt, paprika, allspice, 1/2 teaspoon black pepper and cayenne. Place chicken in a large bowl and toss with spice mixture, 2 tablespoons extra virgin olive oil, thyme, and 6 of the chopped garlic cloves. Let rest for 30 minutes to an hour at room temperature or as long as overnight in the refrigerator. Bring to room temperature before grilling.
Prepare the grill for indirect heat. For a gas grill, set one side to high. For a charcoal grill, mound coals on one side, leaving the other side empty. Brush off garlic and herbs and put chicken pieces on the unlighted or empty portion of the grill. Close cover and cook until chicken is cooked through, about 10 minutes a side. Transfer to a plate and brush generously with 2 tablespoons pomegranate molasses.
Mash remaining garlic with a pinch of salt until it forms a paste. Toss the tomatoes with garlic paste, remaining 2 tablespoons extra virgin olive oil, 2 teaspoons pomegranate molasses and basil leaves. Season with additional salt, to taste. Serve alongside chicken.

Nutrition Facts : @context http, Calories 947, UnsaturatedFat 47 grams, Carbohydrate 18 grams, Fat 71 grams, Fiber 3 grams, Protein 58 grams, SaturatedFat 17 grams, Sodium 1098 milligrams, Sugar 10 grams, TransFat 0 grams

GRILLED LEG OF LAMB WITH POMEGRANATE MOLASSES

Grilled Leg of Lamb with Pomegranate Molasses image

Provided by Alton Brown

Categories main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

4 to 5-pound boneless leg of lamb, rolled and tied
1/2 cup pomegranate molasses, plus extra for serving, store-bought or recipe follows
Kosher salt and freshly ground black pepper to taste
4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice

Steps:

Preheat the grill to 375 degrees F.
Unroll the lamb and brush on all sides with the molasses. Season on all sides with salt and pepper. Roll the lamb up and secure with butchers' twine. Place the lamb over indirect heat and cook for 15 minutes, brush with the molasses again. Turn 1/4 turn and cook for another 15 minutes. Complete the brushing and turning procedure 2 more times for a total cooking time of approximately 1 hour or until the lamb reaches an internal temperature of 130 degrees F. Remove from the heat and allow to rest 10 minutes before slicing and serving. Serve with additional molasses if desired.
For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
Yield: 1 1/2 cups syrup or 1 cup molasses
Prep Time: 5 minutes
Cook Time: 50 to 70 minutes
Inactive Prep Time: 30 minutes

ROASTED CHICKEN WITH POMEGRANATE MOLASSES

Roasted Chicken with Pomegranate Molasses image

Provided by Claire Robinson

Time 50m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 whole organic chicken, rinsed and pat dry
Salt and freshly ground black pepper
2 to 4 tablespoons olive oil
3/4 cup chicken stock
1/4 cup pomegranate molasses
2 fresh thyme sprigs, leaves removed

Steps:

Preheat the oven to 400 degrees F.
Season chicken with salt and pepper, to taste. In a large stove to oven pan, heat the olive oil and brown the chicken on all sides. Put it in the oven and roast until the juices run clear, about 20 minutes. Remove the pan from oven and transfer the chicken to a cutting board. Tent with foil to keep warm. Put the pan on the stovetop over medium-high heat. Add the chicken stock and scrape up brown bits while bringing it to a boil. Whisk in the pomegranate molasses and thyme leaves and cook until desired thickness is reached, about 5 minutes. Taste for seasoning and adjust if necessary. Quarter the chicken and arrange it on a serving platter. Pour the sauce over the chicken and serve.

GRILLED FIGS WITH POMEGRANATE MOLASSES

Grilled Figs With Pomegranate Molasses image

These are wonderful. First you toss them in a mix of balsamic vinegar and olive oil, then you grill them on both sides just until they soften and grill marks appear (at which point they are warm all the way through and just beginning to become jammy), then you remove from the grill and brush with pomegranate molasses. It's a match made in heaven. Serve while the figs are still warm, as a first course with goat cheese, or as a dessert with ricotta or yogurt.

Provided by Martha Rose Shulman

Categories dinner, quick, appetizer, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 6

Ingredients

12 large or 18 medium-size ripe but firm fresh figs (1 pound)
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon pomegranate molasses (available at Middle Eastern markets)
12 1/2-inch thick slices goat cheese from a log, about 6 ounces (see variations that follow)
Fresh mint leaves for garnish

Steps:

Prepare a hot or medium-hot grill or heat a grill pan to medium-hot. Cut figs in half.
In a large bowl, whisk together balsamic vinegar and olive oil. Add figs to the bowl and gently toss until they are thoroughly coated.
Place on grill or grill pan flat side down. Grill for 2 to 3 minutes (depending on the heat), until grill marks appear. Turn over using tongs or a spatula and grill for another 2 to 3 minutes on the other side.
Remove to a platter or sheet pan and brush each fig on the cut side with pomegranate molasses (you don't need much).
Arrange 2 slices of goat cheese and 2 to 3 whole figs (4 to 6 halves, to taste) on each of 6 serving plates, garnish with mint leaves, and serve.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 263 milligrams, Sugar 15 grams

Tips:

Choose the right chicken legs: Look for chicken legs that are plump and have a good amount of meat on them. Avoid any legs that are bruised or have any signs of damage.
Marinate the chicken legs for at least 30 minutes: This will help the chicken legs to absorb the flavors of the marinade and make them more tender. If you don't have time to marinate the chicken legs for 30 minutes, you can still cook them, but they won't be as flavorful.
Use a hot grill: This will help to sear the chicken legs and give them a nice crispy skin. If your grill is not hot enough, the chicken legs will cook slowly and they won't be as flavorful.
Cook the chicken legs over indirect heat: This will help to prevent the chicken legs from burning. If you cook the chicken legs over direct heat, they will cook too quickly and they won't be as tender.
Use a meat thermometer to check the internal temperature of the chicken legs: The chicken legs are done cooking when they reach an internal temperature of 165 degrees Fahrenheit. If you don't have a meat thermometer, you can also check the chicken legs by cutting into them. The chicken legs are done cooking when the juices run clear.

Conclusion:

Grilled chicken legs with pomegranate molasses is a delicious and easy-to-make dish that is perfect for a summer cookout. The chicken legs are marinated in a flavorful mixture of pomegranate molasses, olive oil, lemon juice, garlic, and spices, then grilled to perfection. The pomegranate molasses gives the chicken legs a sweet and tangy flavor that is sure to please everyone at your next gathering.