Pomegranate Grilled Chicken

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.