Grilled Chicken Legs with Pomegranate Molasses
Savor the vibrant flavors of the Middle East with these Grilled Chicken Legs with Pomegranate Molasses—a bold and irresistible recipe perfect for summer cookouts or weeknight grilling. Juicy chicken legs are marinated in a tantalizing blend of tangy pomegranate molasses, zesty lemon juice, and aromatic spices like cumin, coriander, and paprika, creating layers of sweet, smoky, and tangy flavors. The chicken is grilled to perfection, caramelizing the molasses into a rich, glossy finish while keeping the meat tender and succulent. Garnished with fresh parsley and served alongside lemon wedges, this dish is as visually stunning as it is delicious. Easy to prepare and perfect for entertaining, these grilled chicken legs are sure to be the star of your next barbecue.
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Recipe Information
Ingredients
- 8 pieces Chicken legs
- 0.25 cup Pomegranate molasses
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red chili flakes (optional)
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
In a large bowl, prepare the marinade by whisking together pomegranate molasses, olive oil, minced garlic, paprika, ground cumin, ground coriander, salt, black pepper, red chili flakes (if using), and fresh lemon juice.
Pat the chicken legs dry with paper towels. Place them in the bowl with the marinade and toss until each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
Preheat your grill to medium heat (around 375°F or 190°C). Lightly oil the grill grates to prevent sticking.
Remove the chicken legs from the marinade, allowing any excess marinade to drip off. Reserve the remaining marinade for basting.
Place the chicken legs on the grill and cook for 25–30 minutes, turning every 5–7 minutes and basting with the reserved marinade. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Once cooked through, remove the chicken legs from the grill and let them rest for 5 minutes to retain their juices.
Transfer the grilled chicken legs to a serving platter. Garnish with chopped parsley and serve with lemon wedges on the side. Enjoy!
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 11.5 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
