Image by Jason Hedlund
Ingredients:
Marinade:
2/3 cup lemon juice
1 Tbsp olive oil
1 Tbsp chopped green olives
1/4 cup chopped fresh mint leaves
2 tsp salt
1/2 tsp cracked black pepper
Chicken:
4 boneless skinless chicken breasts (1.5 lbs)
1 pomegranate
1 scallion, roots trimmed thinly sliced
1 cup plain yogurt (we used greek)
1 1/2 tsp honey
1/2 tsp salt
1/8 tsp ground black pepper
oil for grill grate
1 Tbsp chopped fresh mint or flat-leaf parsley (optional)
Directions:
1. Put the marinade and the chicken in a zip-lock bag press out the air, seal the bag, and massage the liquid into the meat. Refrigerate for 1-3 hours. Remove from the refrigerator about 20 minutes before grilling.
2. Cut the pomegranate into quarters from stem to blossom end. Remove the seeds from the pale membranes. Put half the seeds in an airtight container and reserve for another use (they can be frozen for up to 3 months). Set aside 2 Tbsp of the remaining seeds for garnish. Put the rest of the remaining seeds in a food processor and puree until the juice and seed separate, 30 seconds to 1 minute. Strain the juice into a medium bowl (you should have 3-4 Tbsp juice). Whisk in the scallion, yogurt, honey, salt and pepper.
3. Heat the grill to medium-high (450F) direct heat.
4. Brush and oil the grill grate, then grill the chicken until no longer pink and the juices run clear (about 170F), 5-7 minutes for side. Keep covered during grilling. If the grill has a temperature gauge, it should stay around 450F. Discard the marinade.
5. Serve the chicken with the pomegranate yogurt, and garnish with the reserved pomegranate seeds and mint or parsley, if using.
Jason's Rating: 8.5/10
Beth's Rating: 7.5/10
Ryan's Rating: 8/10
Nutrition:
210 calories
6g fat (1g saturated)
100mg cholesterol
900mg sodium
13g carbohydrates
0g fiber
12g sugar
26g fat
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