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Spectacular Pomegranite Marinade for Grilled Chicken

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Spectacular Pomegranite Marinade for Grilled Chicken

Miss Claudy | May 2, 2006 04:35 PM

Here is the MOST delisious marinade I've ever used. The skin caramelizes and looks gorgeous. My friends are screaming in delight. The recipe is by Joyce Goldstein. I used double the amount of all herbs and spices.

Grilled Chicken in a Pomegranite and Wine Marinade

2 pound boneless chicken breasts or thighs, or combination of the two, WITH SKIN ON or meat will dry out.
1 small onion, grated
2 large cloves garlic, minced
1/2 cup pomegranate syrup or molasses (Pomegranate syrup can be found in specialty food stores. Do not substitute grenadine syrup, which is much sweeter.)
1/4 cup dry red wine
1-1/2 teaspoon ground coriander
1-1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
Pinch cayenne
1/2 teaspoon salt
3 tablespoons chopped cilantro
Put the chicken in a non-reactive container, such as a glass or ceramic baking dish. Combine all of the marinade ingredients and pour over the chicken. Cover and marinate in the refrigerator for 6 hours, or overnight.

Make a charcoal fire or preheat broiler. Broil or grill chicken for about 5 minutes on each side for breasts, a little longer for thighs at a medium broil. Too hot will burn up the sugars in the syrup and wine. The skin gets all caramelized. My religion dictates that Caramelization is next to Godliness! Wanna join my religion?

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