Name: Mint-Infused Chicken with Pomegranate Yogurt
Prep time: 15 min
Total time: 1 h 25 min
Yield: Makes 4 servings
Ingredients: ½ teaspoon kosher salt; 1½ teaspoons honey; Oil for coating grill grate; 1 tablespoon chopped fresh mint or flat-leaf parsley (optional); 4 boneless, skinless chicken breast halves, about 1½ pounds; 1 pomegranate; 1 cup Lemon-Mint Marinade; ⅛ teaspoon ground black pepper; 1 scallion, roots trimmed, thinly sliced; 1 cup plain yogurt

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 25

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

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.

Ingredients

1 cup Lemon-Mint Marinade
4 boneless, skinless chicken breast halves, about

Method

Directions

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.
Cut the pomegranate into quarters from stem to blossom end. Remove the seeds from the pale membranes. Put half of the see