Posted By Kimberly Turner on Sep 27, 2014 in American Food Recipes, BBQ Grilling, Chicken, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Ethnic Foods, Featured, Fruit, Fruit & Vegetables, Healthy, How To Cook, Main Dishes, Memorial Day, Pacific Food Recipe, Pomegranate, Poultry & Fowl, Wine Country Kitchens with Kimberly | 0 comments

If you want to introduce a new and unique way to prepare chicken, you will want to try this recipe for How to Grill Pomegranate White Balsamic Chicken.

You’ll experience the exciting experience of a truly delicious alternative to just plain chicken.

The pomegranate white balsamic vinegar marinade turns into a baste & creates a gorgeous glaze with complex flavor. It imparts a fruity pomegranate flavor with caramelized white balsamic richness, turning chicken from boring to bodacious!

The beautiful look of the chicken with its BBQ char goodness & perfect grill marks is enough to put a smile on anyone’s face.

Grilled Pomegranate White Balsamic Chicken:

I marinate the chicken quarters first to help the meat to cook more quickly, and so the chicken absorbs the tasty flavors of Napa Valley Pomegranate White Balsamic Vinegar, that has been infused with pomegranates, made by Napa Valley Vinegar Co. from Wine Country Kitchens.

This amazing vinegar is a bright ruby color, and is super sweet and more flavorful than you would expect, so you don’t need to add other flavor enhancers.

After marinating the chicken in the Napa Valley Pomegranate White Balsamic Vinegar mixture, I grill the chicken to get some pretty grill marks on the meat and then finish it off in the oven. The extra marinating mix will also be used to baste the chicken during cooking.

Type: Entrée Recipe

Prep Time: 5 min
Grill Time: 8 min
Oven Time: about 40 min
Yield: 3 – 4 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

2 chicken quarters – washed and pat dry
2 tbsp olive oil – grape seed oil or canola oil would be okay
1 1/2 tbsp pomegranate white balsamic vinegar – I used Napa Valley Pomegranate White Balsamic Vinegar.
1/4 tsp freshly ground pepper
1/4 tsp chili flakes
sea salt – I used Drogheria Red Hawaiian Sea Salt.
minced fresh parsley
1/2 tsp ground mustard

Instructions:

Preheat your grill to high heat, and preheat oven to 350 degrees F.
To prepare the marinade, whisk together in a small bowl, olive oil, pomegranate white balsamic vinegar, ground mustard, chili flakes, freshly minced parsley, sea salt and ground pepper. Combine thoroughly and set aside.
Using a sharp knife, separate the quarters in half at the joint of the drumstick and the thigh, by making a light cut at the apex of the joint, and then bend the joint backwards to expose the joint, and cut through to separate the two parts.
Place the chicken parts into a resealable plastic bag and pour the marinade into the bag and seal. Then, massage the marinade into the chicken, and shake to make sure all areas of the chicken parts are coated with the marinade.
- Tip: Place the bag containing the chicken into a small bowl to hold the bag upright, so the marinade doesn’t leak out of the bag.
Allow to marinate for at least 1 hr or as long as 24 hr.
- Note: If you marinate the chicken for longer than 1/2 hour, the chicken in the marinating liquid should be refrigerated.
Remove chicken from the marinating bag and place on hot grill. Allow grill marks to form on the chicken (about 3 – 4 min.). Pour basting liquid from the plastic bag into a small bowl, and using a basting brush, baste chicken during grilling, from time to time.
Turn the chicken over and repeat the above process of creating grill marks and basting.
Heat a baking tray or oven safe saute pan in the oven, so it is hot when you place the chicken parts into it.
Transfer chicken to the prepared hot baking tray or oven safe saute pan, and place in oven to cook until chicken is done and chicken juices run clear – 40 – 45 min.
- Note: Check on progress at the 20 min mark, then continue to cook until done.
Remove from oven and serve.

I find this chicken to be cooked through and perfectly seasoned. With the caramelized balsamic, it is slightly sweet and spicy, and the charred grill marks add another layer of flavor that I just love.