Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup pomegranate juice
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons grated ginger
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large skillet or grill pan
- Meat thermometer
Step-by-Step Instructions:
1. In a small bowl, whisk together the pomegranate juice, honey, soy sauce, ginger, garlic, and black pepper.
2. Place the chicken breasts in a large resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes, or up to 4 hours.
3. Preheat a large skillet or grill pan over medium-high heat.
4. Remove the chicken from the marinade and discard the marinade.
5. Cook the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
6. Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
7. Garnish with chopped parsley before serving.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 15-20 minutes
Temperature:
Cooking temperature: Medium-high heat
Internal temperature of chicken: 165°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 300
Fat: 4g
Carbohydrates: 32g
Protein: 35g
Sodium: 800mg
Sugar: 28g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add sliced onions and bell peppers to the skillet or grill pan with the chicken for a complete meal.
- Use the marinade as a sauce by simmering it in a small saucepan until thickened.
- Substitute the pomegranate juice with cranberry juice for a different flavor.
Tips and Tricks:
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
- Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
- Double the marinade recipe and reserve half for a dipping sauce.
Storage Instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the chicken in the microwave or in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve the sliced chicken on a bed of rice or quinoa with steamed vegetables on the side.
Garnishes:
Garnish with chopped fresh parsley or pomegranate arils.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested Side Dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Garlic mashed potatoes
Troubleshooting Advice:
- If the chicken is sticking to the skillet or grill pan, add a little oil to the pan before cooking.
- If the chicken is not cooking evenly, pound the chicken breasts to an even thickness before marinating.
Food Safety Advice:
- Always wash your hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
- Discard any leftover marinade that has come into contact with raw chicken.
Food History:
Pomegranates have been cultivated for thousands of years and are native to the Middle East. They are known for their juicy, tart seeds and are often used in Middle Eastern and Mediterranean cuisine.
Flavor Profiles:
This recipe has a sweet and tangy flavor from the pomegranate juice and honey, with a hint of spice from the ginger and garlic.
Serving Suggestions:
Serve with a side of rice or quinoa and steamed vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A