Aleppo-Spiced Grilled Chicken with Pomegranate Glaze

Aleppo-Spiced Grilled Chicken with Pomegranate Glaze
DifficultyBeginner
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This dish starts with chicken thighs or breasts rubbed in Aleppo pepper, cumin, garlic, and citrus zest, then grilled for a smoky finish. It’s lacquered in a pomegranate molasses glaze that’s both sweet and tart, creating a glossy, flavorful coating that clings to the charred exterior. The result? Smoky, tangy, and beautifully balanced chicken that pairs perfectly with herbed grains, yogurt dips, or flatbreads.

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Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
For the Chicken Marinade
 4 boneless, skinless chicken thighs or breasts
 1 ½ tbsp Aleppo pepper flakes (or 1 tbsp paprika + pinch of chili flakes as substitute)
 1 tsp ground cumin
 1 tsp ground coriander
 Zest of 1 lemon
 2 cloves garlic, grated or minced
 1 tbsp olive oil
 1 ½ tsp kosher salt
 Black pepper, to taste
For the Pomegranate Glaze
 ¼ cup pomegranate molasses
 1 tbsp honey or maple syrup
 1 tsp Dijon mustard
 1 tsp lemon juice or balsamic vinegar (optional for brightness)
Garnish
 Fresh pomegranate seeds
 Chopped parsley or mint
 Optional: a drizzle of olive oil or plain yogurt
Marinate the Chicken
1

  1. In a bowl, whisk together Aleppo pepper, cumin, coriander, lemon zest, garlic, olive oil, salt, and pepper.

  2. Rub the mixture all over the chicken pieces. Place in a sealed container or zip-top bag.

  3. Marinate for at least 1 hour, ideally 4–6 hours or overnight for deeper flavor.

Make the Pomegranate Glaze
2

  1. In a small saucepan, combine:

    • Pomegranate molasses, honey, mustard, and optional lemon juice.

  2. Simmer over low heat for 3–4 minutes until slightly thickened.

  3. Set aside to cool slightly—it should be syrupy but pourable.

Grill the Chicken
3

  1. Preheat your grill or grill pan to medium-high heat.

  2. Remove chicken from marinade and pat dry slightly.

  3. Grill chicken for 5–6 minutes per side, depending on thickness, until cooked through (internal temp: 165°F / 74°C).

  4. During the last few minutes of cooking, brush generously with the pomegranate glaze, allowing it to caramelize lightly.

Serve
4

  1. Let chicken rest for 5 minutes.

  2. Slice or serve whole, drizzled with remaining glaze.

  3. Garnish with:

    • Pomegranate seeds

    • Chopped herbs

    • Optional: spoon of yogurt or extra glaze on the side

Chef’s Tips
5

  • Aleppo pepper is fruity and mildly spicy; adjust quantity to taste.

  • For extra-charred edges, finish chicken under a broiler for 1–2 minutes after glazing.

  • Glaze also works well on grilled eggplant, lamb, or tofu.

Variations
6

  • Swap chicken for chicken drumsticks or bone-in thighs (adjust cook time).

  • Add a pinch of cinnamon or allspice to the marinade for warmth.

  • Use grilled halloumi or roasted chickpeas for a vegetarian twist.

Suggested Pairings
7

  • Serve with: Herbed couscous, freekeh salad, or roasted cauliflower

  • Drink with: Dry rosé, grenache, or mint tea

  • Perfect for: Summer grilling, weeknight dinners, or Mediterranean-themed menus

Ingredients

For the Chicken Marinade
 4 boneless, skinless chicken thighs or breasts
 1 ½ tbsp Aleppo pepper flakes (or 1 tbsp paprika + pinch of chili flakes as substitute)
 1 tsp ground cumin
 1 tsp ground coriander
 Zest of 1 lemon
 2 cloves garlic, grated or minced
 1 tbsp olive oil
 1 ½ tsp kosher salt
 Black pepper, to taste
For the Pomegranate Glaze
 ¼ cup pomegranate molasses
 1 tbsp honey or maple syrup
 1 tsp Dijon mustard
 1 tsp lemon juice or balsamic vinegar (optional for brightness)
Garnish
 Fresh pomegranate seeds
 Chopped parsley or mint
 Optional: a drizzle of olive oil or plain yogurt
Aleppo-Spiced Grilled Chicken with Pomegranate Glaze
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