Archive for November 7th, 2011

Don’t fear the pomegranate. You simply break open this fruit and pluck out its garnet-colored, sweet-tart seeds. To easily extract the juice, we purée the pomegranate seeds in a food processor and then strain the juice into a bowl. Apart from marinating, this dish takes less than 30 minutes to make from start to finish.

Gas: Direct heat, medium-high (450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

Prep: 15 minutes (plus 5 minutes for marinade)
Marinate: 1 to 3 hours
Grill: 10 to 14 minutes.

– Long-handled tongs.

– To create super-crisp skin and more even browning of the meat, weight down the chicken with a heavy cast-iron or other heatproof skillet as the chicken cooks. Fill the skillet with rocks or a brick if it needs more weight to press the chicken into the grill grate.

1 cup Lemon-Mint Marinade
4 boneless, skinless chicken breast halves, about 1½ pounds
1 pomegranate
1 scallion, roots trimmed, thinly sliced
1 cup plain yogurt
1½ teaspoons honey
½ teaspoon kosher salt
1/4 teaspoon ground black pepper
Oil for coating grill grate
1 tablespoon chopped fresh mint or flat-leaf parsley (optional)

1. Put the marinade and chicken in a large zipper-lock bag. Press out the air, seal the bag, and massage the liquid into the meat. Refrigerate for 1 to 3 hours. Remove from the refrigerator about 20 minutes before grilling.
2. Cut the pomegranate into quarters from stem to blossom end. Remove the seeds from the pale membranes. Put half of the seeds in an airtight container and reserve for another use (they can be frozen for up to 3 months). Set aside 2 tablespoons of the remaining seeds for garnish. Put the rest of the remaining seeds in a food processor and purée until the juice and seeds separate, 30 seconds to 1 minute. Strain the juice into a medium bowl (you should have 3 to 4 tablespoons juice). Whisk in the scallion, yogurt, honey, salt, and pepper.
3. Heat the grill as directed.
4. Brush and oil the grill grate, then grill the chicken until no longer pink and the juices run clear (about 170°F on an instant-read thermometer), 5 to 7 minutes per side. Keep covered during grilling. If your grill has a temperature gauge, it should stay at around 450°F. Discard the marinade.
5. Serve the chicken with the pomegranate yogurt, and garnish with the reserved pomegranate seeds and mint or parsley, if using.

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