Pomegranate Molasses Chicken Skewers with Cucumber-Mint Salad

Name: Pomegranate Molasses Chicken Skewers with Cucumber-Mint Salad
Cook time: 12 min
Yield: 4 servings
Ingredients: 500 ml water for soaking wooden skewers, optional if using metal skewers; 45 ml pomegranate molasses for marinade; 20 ml olive oil divided; 3 cloves garlic cloves minced; 2 g ground cumin; 2 g smoked paprika; 20 ml lemon juice divided; 4 g kosher salt divided; 0.5 g black pepper freshly ground, divided; 680 g boneless, skinless chicken thighs cut into 4 cm pieces; 8 count skewers if wooden, soaked; 10 ml olive oil divided; 10 ml lemon juice divided; 3 g kosher salt divided; 0.5 g black pepper freshly ground, divided; 300 g English cucumber halved lengthwise and sliced; 10 g fresh mint leaves thinly sliced; 30 g shallot very thinly sliced; 10 g honey for salad dressing; 1 g sumac for salad dressing

Chicken thigh pieces are quickly marinated in pomegranate molasses, garlic, cumin, and lemon, then grilled on skewers until lightly charred and cooked through. A crisp cucumber-mint salad with shallot and olive oil is mixed in the same prep window and served alongside for a fresh contrast.

By Julienne

Pomegranate Molasses Chicken Skewers with Cucumber-Mint Salad

Cook time: 12 minutes

Servings: 4

Ingredients

500 ml water for soaking wooden skewers, optional if using metal skewers
45 ml pomegranate molasses for marinade
20 ml olive oil divided
3 cloves garlic cloves minced
2 g ground cumin
2 g smoked paprika
20 ml lemon juice divided
4 g kosher salt divided
0.5 g black pepper freshly ground, divided
680 g boneless, skinless chicken thighs cut into 4 cm pieces
8 count skewers if wooden, soaked
10 ml olive oil divided
10 ml lemon juice divided
3 g kosher salt divided
0.5 g black pepper freshly ground, divided
300 g English cucumber halved lengthwise and sliced
10 g fresh mint leaves thinly sliced
30 g shallot very thinly sliced
10 g honey for salad dressing
1 g sumac for salad dressing

Instructions

If using wooden skewers, submerge them in water. In a large bowl, whisk together pomegranate molasses, 20 ml olive oil, minced garlic, cumin, smoked paprika, 20 ml lemon juice, 4 g kosher salt, and 0.5 g black pepper. Marinade is glossy and evenly combined.
Add the chicken and toss until thoroughly coated. Skewer the chicken pieces evenly, leaving a little space between pieces for faster cooking. Chicken is coated on all sides and arranged on the skewers.
Heat the grill or grill pan to medium-high, about 220 to 240 C. In a second bowl, toss cucumber, mint, shallot, remaining 10 ml olive oil, remaining 10 ml lemon juice, remaining 3 g kosher salt, remaining 0.5 g black pepper, and the optional honey and sumac if using. Grill is hot and salad is lightly dressed.
Grill the skewers for 10 to 12 minutes total, turning every 2 to 3 minutes and brushing with any marinade left in the bowl only during the first half of cooking. Cook until the exterior is charred in spots and the thickest piece reaches 74 C internally. Chicken is browned with defined grill marks and the center is no longer pink.
Rest the skewers for 2 minutes, then serve with the cucumber-mint salad on the side. Juices settle and the chicken stays juicy when cut.