Pomegranate-Glazed Grilled Caribbean Chicken with
Epicurious Editor
Be prepared for rave reviews from your family and guests when you serve this chicken dish. It’s great for beginning home cooks or serious home chefs --- satisfying everyone’s flavor demands. This entrée is quick and simple, yet wonderful to serve --- again and again!
ingredients
- Marinade:
- 1 peeled yellow onion, coarsely chopped
- 2 cloves garlic, peeled
- 1 tbsp. freshly grated ginger
- 2 tbsps. vegetable oil
- 1/3 c. soy sauce
- 1 cored habanero pepper, coarsely chopped
- 2 tbsps. dried thyme leaves
- 2 tsps. ground nutmeg
- 1 tsp. Chinese five spice powder
- 1 tsp. sea salt
- Chicken:
- 4 chicken thigh quarters (or use your favorite chicken pieces)
- Glaze:
- 1 c. pomegranate tangerine juice
- 1 tsp. pumpkin pie spice
- 1/2 c. honey
- 2 limes, juiced
- 1/3 c. dark rum (optional)
- Salsa:
- 1 medium mango, peeled, seeded and coarsely chopped
- 1/4 c. freshly chopped cilantro
- 2 c. fresh red papaya, peeled and coarsely chopped
- 3 mini sweet peppers, diced (red, orange and yellow)
- 1 medium red onion, peeled and chopped
- 1/2 tsp. sea salt or kosher salt
- 1/2 tsp. ground white pepper
- 1/2 tsp. ground cumin
- 1 lime, juiced
- 1 tbsp. pure vanilla extract
- 1 tbsp. apple cider vinegar
- 2 tbsps. honey
- 3 scallions, chopped on diagonal (use green parts too)
- Garnishment: (optional)
- Fresh cilantro sprigs
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