Chicken with Pomegranate Barbecue Sauce

Pomegranate-glazed chicken.
Also pictured, Cauliflower, Swiss Chard
and Leek Gratin.

Erika scored some pomegranates from a friend the other day. We seeded and juiced them and made a really good, tangy barbecue sauce. The recipe is from Pomegranates, by Ann Kleinberg.

One drawback: If you’re using this to sauce meat over direct heat (which we did the other day with ribs) you may get flare-ups. Today we used it to glaze a chicken, which we roasted whole over indirect heat on our gas grill. I’m on the lookout for a sauce that doesn’t include oil.

4 cloves garlic, crushed
1/3 cup pomegranate syrup (**see below)
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon Tapatío chili sauce
Salt and pepper to taste

Combine all ingredients and season to taste with salt and pepper.

** To make syrup, take 4 cups of fresh pomegranate juice and reduce in a saucepan, stirring occasionally, until you get the desired consistency. You’ll end up with less than 2 cups. Kleinberg says it will keep in the refrigerator for six months.