Pomegranate Chicken Skewers |
Prep time: 4 hours
Cook time: 30 mins
Total time: 4 hours 30 mins
- 2 boneless, skinless chicken breasts
- 8 oz pomegranate juice
- 1 tbsp honey
- ¼ tsp. cinnamon
- ⅛ tsp. nutmeg
- ¼ tsp. salt
- ¼ cup chopped mint leaves
- Bring the pomegranate juice to boil, then turn the heat to low and simmer uncovered for 30 minutes to thicken.
- Add the pomegranate juice, honey, cinnamon and nutmeg to a small Magic Bullet cup and blend using the cross blade.
- Slice the chicken breast cutlets into 1-inch pieces and place into a large bowl.
- Pour the pomegranate marinade over the chicken and toss well. Cover and chill in the refrigerator for at least 4 hours.
- Preheat a grill pan or indoor grill.
- Arrange the chicken pieces on bamboo skewers, sprinkle with salt, and cook for 4-5 minutes (or 3 minutes on each side if using grill pan).
- Sprinkle with salt and chopped mint.
Makes 4 skewers
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/pomegranate-chicken-skewers/
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