Chicken with Pomegranate BBQ Sauce

By Leith Devine
August 11, 2015
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Author Notes: I developed this recipe after I tried chicken with an unusual BBQ sauce in a Florida restaurant. The chef told me he added pomegranate molasses to his homemade BBQ sauce. I added the marinating process, and have been making chicken and pork ribs like this ever since. It's delicious...sticky, tart, sweet, tangy and spicy all at the same time. I've had success making this in the oven and on the BBQ.Leith Devine

Serves: 6-8

  • 3-4 pounds chicken thighs, bone-in, skin-on optional
  • 12 ounces pomegranate juice
  • 1/2 cup chili sauce
  • 1 cup ketchup
  • 1/4 cup brown sugar
  • 1/2 cup pomegranate molasses
  • 1/4 cup cider or rice vinegar
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons dry mustard
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon salt
  1. Trim chicken thighs of excess skin and fat. Put pomegranate juice into a plastic zip top bag and add chicken. Marinate for 4-6 hours.
  2. Make the BBQ sauce: Mix dry spices together in a small bowl and combine thoroughly. In a large pot, mix together chili sauce, ketchup, brown sugar, pomegranate molasses, vinegar, worcestershire sauce and the dry spice mixture. Heat on low until sauce simmers.
  3. Remove chicken from the marinade and pat dry. If cooking in the oven, set temperature to 350 degrees. Bake chicken on a foil lined baking pan for 30 minutes skin side up. Remove from oven and apply BBQ sauce. Cook for another 30-40 minutes, or until internal temperature reaches 165 degrees.
  4. If using a BBQ, put chicken on indirect heat for 30 minutes, then apply BBQ sauce and BBQ as usual until internal temperature reaches 165.
  5. A thermometer is essential to test for the internal 165 degree temperature, because the chicken will look pink inside due to the pomegranate juice marinade.

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