Pomegranate Molasses and Mint Marinade
Photo: Iain Bagwell; Styling: Randy Mon
- 3/4 cup chopped mint leaves
- 1/2 cup pomegranate molasses*
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 3 medium garlic cloves, minced
- 1 teaspoon kosher salt
- Whisk all ingredients together. Put chicken in a nonreactive baking dish and pour marinade over, turning to coat.
- *Find at well-stocked grocery stores and Middle Eastern markets.
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