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Ingredients
½
cup
pomegranate syrup
(or jelly)
1
sprig
rosemary
4
pieces
chicken breasts or thighs
Instructions
Preheat grill.
In a small saucepan heat pomegranate syrup and rosemary sprig, simmer at least 5 minutes with the grill is preheating.
If using chicken breasts, pound flat to ensure even cooking.
Put chicken on the grill, cook for 4-5 minutes.
Turn over and spread about a tablespoon of pomegranate syrup on the cooked side. Cook 4-5 minutes.
Flip over again, turning at a 45 degree angle to make hash marks. Spread syrup on the top. Cook 1-2 minutes only!
Flip over turning at a 45 degree angle and cook again for 1-2 minutes.
Drizzle additional syrup over the top when serving if desired.