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Pomegranate BBQ Chicken

By Tim Davis, executive sous chef at The Inn at Virginia Tech
By Tim Davis, Executive Sous Chef
  • ½ cup Pomegranate Molasses
  • 1 cup Pomegranate Juice
  • ½ cup Brown Sugar
  • 1 tblsp Minced Garlic
  • 1 tsp Crushed Red Ppper
  • 1 tsp Liquid Smoke
  • 4 Ea 6-8 Oz Chicken Breasts
  1. Place all ingredients in a saucepan over medium high heat, whisking to combine.
  2. Once mixture begins to boil, reduce heat to low and simmer until liquid is reduced by half and will coat the back of a spoon.
  3. While sauce is reducing, season chicken with salt and pepper, and begin to grill, about four to five minutes per side.
  4. For the last two to three minutes, move chicken to cooler side of grill, and brush with BBQ sauce, turning and saucing often to get a good glaze.