12 skinless boneless chicken thighs, trimmed of excess fat
Pomegranate Molasses, Mint and pomegranate seeds, to serve
Pomegranate Molasses Marinade:
2 1/2 tablespoons olive oil
1/3 cup pomegranate molasses
juice of 1 lemon
3 large cloves garlic, finely chopped
2 1/2 tablespoons Dijon mustard
2 1/2 tablespoons sherry vinegar
2 sprigs mint, leaves picked and very finely chopped (I used basil leaves)
sea salt and freshly ground black pepper
For the marinade, place all the ingredients in a pitcher or bowl and whisk to combine. Pour into a large resealable plastic bag, add the chicken thighs, then seal and shake to combine. Marinate in the fridge for at least 6 hours ( or overnight if possible).
Heat a grill or grill pan over medium-high heat until hot. Cook the chicken thighs for 5 to 6 minutes on each side or until golden brown and cooked through.
Drizzle over some extra pomegranate molasses, then serve hot, scattered with mint and pomegranate seeds. Serves 4 to 6.