Sticky Pomegranate Chicken


For the Pomegranate Glaze:

  • 1 whole orange, zested and juiced
  • 1/4 cup avocado oil (or walnut oil or olive oil)
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons pomegranate molasses
  • 2 cloves garlic, crushed

For the Chicken:

  • 4 Chicken Maryland pieces (thigh and drumstick)
  • Extra marinade from above

For the Carrot and Fennel Salad:

  • 2 carrots, julienned
  • 2-3 large radishes, thinly sliced
  • 1 large fennel bulb, thinly sliced
  • 1/3 cup golden sultanas
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground fennel
  • 1/4 cup whole pistachios
  • Fresh mint leaves, for garnish
  • Fresh coriander leaves, for garnish

For the Dressing:

  • 1 tablespoon seeded mustard
  • 2 tablespoons honey
  • 2 tablespoons white wine vinegar
  • Juice of half a lemon
  • 2 tablespoons extra virgin olive oil


1. Prepare the Pomegranate Glaze:

  • In a mixing bowl, combine the orange zest, orange juice, avocado oil, dried thyme, salt, black pepper, pomegranate molasses, and crushed garlic.
  • Stir the ingredients together to create the glaze.

2. Marinate the Chicken:

  • Score the Chicken Maryland pieces with a few cuts on the thigh and drumstick to allow the marinade to penetrate.
  • Place the chicken in a shallow dish and pour the pomegranate glaze over the chicken.
  • Make sure to coat the chicken pieces evenly with the marinade.
  • Cover the dish and allow the chicken to marinate for at least 30 minutes (or longer for better flavor).

3. Cook the Chicken on the Barbecue:

  • Preheat your barbecue to a high heat.
  • Place the marinated chicken pieces skin side down on the grill.
  • Cook for about 20 minutes, turning occasionally and basting with the remaining marinade to achieve a caramelized, sticky glaze.
  • Ensure the chicken is fully cooked through, and the skin is crispy.
  • Remove the chicken from the grill and let it rest for a few minutes.

4. Prepare the Carrot and Fennel Salad:

  • In a large mixing bowl, combine the julienned carrots, sliced radishes, thinly sliced fennel, and golden sultanas.
  • Sprinkle ground cumin and fennel over the salad.

5. Make the Dressing:

  • In a small bowl, whisk together the seeded mustard, honey, white wine vinegar, lemon juice, and extra virgin olive oil until well combined.

6. Assemble the Salad:

  • Pour the dressing over the carrot and fennel mixture and toss to coat the salad evenly.

7. Garnish and Serve:

  • Sprinkle whole pistachios over the salad.
  • Tear fresh mint and coriander leaves with your hands and scatter them on top.
  • Serve the Pomegranate Glazed Chicken alongside the Carrot and Fennel Salad, Moroccan style.

Enjoy this simple and flavorful meal, perfect for any occasion, including weekend barbecues!

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