- May 7, 2009 at 8:09 pm #273193
4 skinless boneless chicken thigh cutlets
2 skinless boneless chicken breast halves, split lengthwise
One bottle buttermilk ranch dressing
Cooking spray for grill
1 tbsp butter
1 clove garlic, minced
1 peeled green apple, cored and finely chopped
1 red pear: cored and finely chopped
1/2 cup pomegranate juice
1/3 cup pomegranate jelly
1 tsp balsamic vinegar
2 tbsp tomato paste
1 tsp chicken stock paste
2 tsp chili paste
2 tsp lemon juice
Salt to taste
Black pepper to taste
Marinate chicken in buttermilk ranch dressing overnight in refrigerator. Heat a gas or charcoal grill to medium high heat. If using charcoal, build one fire higher than the other, to allow heating differences during cooking. In a saucepan over medium heat, add butter and garlic clove then saute 1 minute. Add remaining ingredients and simmer until fruit is tender. Remove from heat and adjust salt and pepper to taste. Divide sauce into 2 equal portions and set aside. Remove chicken from marinade and drain. Spray grill rack with cooking spray. Place chicken over higher mounded coals if using charcoal, or on center rack of gas grill. Sear each side of chicken, turning once, then lower gas grill to medium low, or move chicken over to lower mounded coals. Close lid and grill about 3 minutes. Lift lid, turn chicken over, baste with a small amount of sauce (reserves half of sauce to serve with finished meal). Replace lid and grill 3-4 minutes. Open lid, turn chicken over, baste chicken with sauce, and grill an additional 3-5 minutes or until internal temperature of chicken reaches 170 degrees. Heat remaining sauce if necessary, and serve with chicken.
Notes: Gives traditional barbecue a twist. It blends the tenderness of Southern fried chicken’s secret, buttermilk marinade, with the smoke and tang of barbecue sauce. Plus, the pomegranate juice and fruit gives an extra nutritious boost.
Number of Servings: 6-8
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