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Sweet and Sticky Grilled Chicken


  • 1 1/2 cups Pomegranate juice
  • 1 cup plus 2 tablespoons packed dark-brown sugar
  • 1/2 cup soy sauce
  • 2 tablespoons finely grated fresh ginger
  • 1 garlic clove minced
  • 8 chicken breast halves or equivalent amount of assorted chicken pieces
  • Coarse salt pepper
  • olive oil to prevent sticking to grill


  1. Bring juice, sugar, soy sauce, ginger, and garlic to a boil in a saucepan. Reduce heat, and simmer until mixture has thickened to the consistency of honey, 35 to 40 minutes. Let cool.
  2. Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each piece of chicken (this will help the flavors permeate the meat). You may also use skinless chicken.
  3. Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.) Generously salt and pepper chicken and brush with olive oil. Place chicken on grill, cook for about 5 minutes. Turn chicken and begin basting side that was just grilled. Close cover, and grill 4 minutes. Flip chicken, and brush with additional sauce. Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, until cooked through, about 20 minutes total.