- 4 boneless, skinless chicken breasts (approx. 2 lbs)
- ¾ c pomegranate juice, divided
- 2 tbsp honey
- 3 tbsp extra virgin olive oil, divided
- 1 lemon, zested
- ¼ tsp kosher salt
- ½ c shallots, thinly sliced
- ½ c red wine vinegar
- ⅓ c sugar
- 3 sprigs fresh thyme
- 2 c fresh cherries, pitted and halved
In a large resealable bag, add chicken, ½ c pomegranate juice, 2 honey, 2 tbsp olive oil, lemon zest and ¼ tsp kosher salt. Seal bag and massage to cover chicken in marinade. Allow to marinate 30 minutes and up to 6 hours.
Meanwhile prepare the sauce. In a small saucepan, heat 1 tbsp of olive oil over medium high heat. Add shallots and cook for 5 minutes or until soft and slightly translucent. Add red wine vinegar and remaining ¼ c pomegranate juice and stir to deglaze pan. Add sugar, thyme sprigs and cherries and stir to combine. Bring to a boil and then reduce heat to a simmer for 40 minutes, stirring occasionally. Remove the sprigs of thyme and discard halfway through cooking. The sauce is finished when it coats the back of a spoon. The sauce can be made in advanced and rewarmed prior to serving.
Prepare the grill for direct cooking over medium high heat. Remove chicken from marinade and allow excess oil to drip off. Grill undisturbed on one side until nicely brown, about 7 minutes. Flip and continue cooking about 5 minutes more or until no traces of pink and a meat thermometer reads 165˚F. Move to cooler part of grill if flare ups occur. Transfer chicken to cutting board and let rest 5 minutes. Slice the breasts on an angle. To serve, place slices on serving tray topped with the cherry chutney.
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