• 3 pounds boneless skinless chicken thighs
  • 1 pound string green beans, trimmed
  • 1 handful pomegranate seeds
  • 1 carrot, 4 inches long, julienned
  • 1/2 shallot, minced
  • For the marinade:
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon pomegranate vinegar
  • 1/2 cup olive oil
  • 1 cup pomegranate juice, divided
  • 1/2 shallot, minced
  • 1 orange, zested and juiced
  • 1/2 teaspoon allspice
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 2 tablespoons brown sugar
  • 2 teaspoons salt


  1. Make the marinade by combining all ingredients in a large bowl. Add chicken and refrigerate overnight. Once chicken has marinated overnight and you’re ready to cook, preheat your grill.
  2. Remove chicken from marinade, set leftover marinade aside, and grill with crosshatch pattern for approximately 5 minutes per side. Once fully cooked, remove from heat and let rest.
  3. Heat leftover marinade to a heavy boil, then reduce heat and continue cooking until the marinade reduces to a thick sauce. Set aside.
  4. Boil the green beans and carrots in water for approximately 1 minute, shock them in ice water, then toss them with the marinade glaze and leftover minced shallot.
  5. Plate the glazed carrots and green beans on a large platter. Lay chicken thighs on top, drizzle with sauce, and garnish with pomegranate seeds.