Chicken with Pomegranate-Quince Marinade

November 27, 2018

There is something magical that happens when sweet meets savory — and this recipe proves it.

Our Pomegranate-Quince White Balsamic brings a gentle brightness with subtle fruit notes, and when it mingles with Garlic Premium Olive Oil, rosemary, Dijon, and just the right touch of brown sugar… it transforms simple chicken into something truly special.

This is one of those recipes I love because it feels impressive, but it’s effortless. You whisk, you marinate, you grill. That’s it.

The balsamic caramelizes beautifully on the grill, creating that slightly sticky, flavorful exterior while the inside stays tender and juicy. And if you simmer down the reserved marinade? Oh my goodness… it turns into a glossy sauce that makes everyone think you worked much harder than you did.

This is perfect for:
• Summer grilling nights
• Easy entertaining
• Meal prep for the week
• Or slicing over a fresh salad with garden vegetables

Pair it with grilled vegetables brushed with our Premium EVOO, a simple rice pilaf, or even tuck leftovers into a wrap the next day.

And here’s my little tip: Don’t skip the resting time. Five minutes under foil keeps all those flavorful juices right where they belong.

Chicken with Pomegranate-Quince Marinade

A sweet and savory grilled chicken made with Garlic Premium Olive Oil and Pomegranate-Quince White Balsamic Vinegar, blended with rosemary, Dijon, and brown sugar for a beautifully balanced marinade that caramelizes perfectly on the grill.

Author: The Little Shop of Olive Oils
Prep Time: 10 minutes
Servings: Serves 6
Category: Main Courses

Ingredients

½ cup Garlic Premium Olive Oil
½ cup Pomegranate-Quince White Balsamic Vinegar
¼ cup soy sauce
¼ cup Worcestershire sauce
⅛ cup lemon juice
¾ cup brown sugar
2 tsp dried rosemary
2 Tbsp Dijon or Spicy Brown mustard
2 tsp Himalayan Sea Salt
1 tsp ground black pepper
2 tsp garlic powder
6 chicken breasts (or 3.5 lbs chicken)

Directions

In a large measuring cup or mixing bowl, whisk together all ingredients except the chicken until fully combined.
Remove ½ cup of the marinade and reserve for basting later.
Place chicken in a large zip-lock bag and pour marinade over the top. Seal securely.
Refrigerate and marinate for at least 4 hours, or up to 24 hours for deeper flavor.
Preheat grill to medium-high heat and lightly oil the grates.
Remove chicken from marinade, allowing excess to drip off. Discard used marinade.
Grill chicken for 5–6 minutes per side, or until internal temperature reaches 165°F.
Baste occasionally with the reserved marinade while grilling.
Remove chicken from grill and tent loosely with foil. Let rest for at least 5 minutes before serving.
Bring the reserved marinade to a full boil in a small saucepan.
Reduce heat and simmer until slightly thickened.
Spoon over grilled chicken just before serving for an extra layer of flavor.