Grilled Chicken Thighs with Pomegranate-Rosemary Glaze, Charred Red Onions and Cucumber Yogurt

Instructions

1. 1

   1. Preheat the grill to medium-high heat, about 425 °F / 220 °C. If using charcoal, set up one medium-high direct heat zone and one indirect heat zone.

2. 2

   2. In a large bowl, mix 30 ml olive oil, lemon juice, half of the minced garlic, rosemary, sweet paprika, cumin, 5 g salt, and 2 g black pepper. Add the chicken thighs and coat well with the marinade. Let rest for 15 minutes while you prepare the rest.

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   3. In another bowl, mix the Greek yogurt with the grated and squeezed cucumber, mint, dill, remaining garlic, 1 g salt, and a pinch of black pepper. Refrigerate the cucumber yogurt sauce until serving.

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   4. In a small saucepan or grill-safe container, combine the pomegranate molasses, honey, and 15 ml olive oil. Warm gently on the grill or over low heat until fluid, 2 to 3 minutes, without boiling too much.

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   5. Toss the red onions with the remaining olive oil, 2 g salt, and the remaining black pepper. Place them on the grill over direct heat and cook 3 to 4 minutes per side, until marked and tender at the edges. Remove and set aside.

6. 6

   6. Place the chicken thighs on the grill over direct heat. Cook for 5 to 6 minutes on the first side. Flip and cook 4 minutes more.

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   7. Move the chicken to indirect heat and brush with half of the pomegranate glaze. Close the lid and cook 4 to 6 minutes more, until the chicken reaches an internal temperature of 165 °F / 74 °C.

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   8. Brush the chicken with the remaining glaze and let it caramelize for 1 additional minute over direct heat, watching carefully so the honey and molasses do not burn. Remove from the heat and rest for 3 minutes.

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   9. Serve the grilled chicken thighs with the charred red onions and a generous spoonful of cucumber yogurt on top or on the side.