Grilled Pomegranate Chicken


2 whole chickens – no larger than 1kg, 1 dl pomegranate molasses, ½ dl olive oil, 1 tbsp. honey, 2 tbsp. sumac, 1 tbsp. paprika, 20 cloves of garlic with skin, 1 lemon, salt and pepper, pomegranate seeds and roasted pine nuts for serving.

In the kitchen

  • Half the chickens and season the meat on both sides with salt and pepper.
  • On the belly side, place the whole cloves of garlic and cover with thin slices of lemon, so the cloves won’t fall out during grilling.
  • Next, place it all in a large fish turner for easy grilling.
  • Mix the pomegranate molasses, olive oil and spices into a marinade.

On the grill

  • Prepare the grill and use the 50/50 cooking method.
  • Start by grilling the chicken (always in the fish turner) on direct heat for 3-4 minutes on each side.
  • Next, use a tong to move the chicken (skin side up) over onto indirect heat at app. 180-200°C and leave here, with the lid on.
  • Cooking time can vary depending on the size of the chicken and the grill’s temperature, but grill it approx. 30-35 minutes.
  • Every 5-10 minutes, brush the chicken with the marinade. Don’t leave the lid off for too long.
  • Once cooked, let the chicken rest for approx. 10 minutes, before carving.
  • Sprinkle with roasted pine nuts, pomegranate seeds and sea salt, and serve with the grilled lemon slices and cloves of garlic on the side.


Recommend equipment: Weber fish turner, large