Sweet, smoky and beautifully sticky
If you’ve ever been in a Lebanese kitchen, you’ll know that unmistakable aroma of pomegranate molasses — tangy, fruity, almost wine-like. It gives grilled chicken a deep ruby glaze and an irresistible sweet-sour note. When I first added it to my marinade, I didn’t expect it to caramelise quite so perfectly on the grill. It’s one of the stars in my 15 Delicious Lebanese Chicken Skewer Recipes, and it never disappoints.
Why pomegranate molasses transforms chicken
The syrupy molasses clings to the chicken, thickening as it cooks until each piece is glossy and slightly charred. It captures that balance Lebanese cooking does so well — sour, savoury, and just a hint of sweetness. It’s particularly good with a pinch of Aleppo pepper to add warmth without overwhelming the fruitiness.
If you like sharper flavours, you’ll probably enjoy sumac and za’atar chicken skewers with charred onions; they share that same bright, herby energy.
The fresh herbs that bring it all together
I use a mix of parsley, mint, and oregano — the holy trio of fresh Lebanese herbs. They balance the syrup’s richness and lift the dish. The marinade is quick to prepare and works even better if you give it time to rest overnight. I like to brush a little extra molasses during the final minute of grilling to get that glossy finish.
Pair this recipe with garlic yogurt Lebanese chicken skewers with mint and lemon if you want both sweet and tangy plates on the same table.
A dish that feels special but isn’t fussy
Pomegranate molasses skewers are impressive enough for guests but easy enough for a midweek dinner. The ingredients are simple; the magic lies in how they react to heat. The sugars caramelise, the acids tenderise, and what you get is chicken that’s sticky on the outside and perfectly juicy inside.
Ingredients (Serves 4)
- 700g boneless chicken thighs, cut into chunks
- 3 tbsp pomegranate molasses
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 garlic cloves, finely grated
- 1 tsp Aleppo pepper (optional)
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped mint
- 1 tsp chopped oregano
Ingredient Notes
Choose thick, glossy pomegranate molasses — it should taste tart first, then sweet. Some brands are very sugary; if so, add an extra squeeze of lemon juice to balance it. Chicken thighs are your best friend here; they stay juicy and absorb the molasses beautifully.
Fresh herbs make all the difference. Dried herbs will work in a pinch but won’t give that cool, green freshness that sets Lebanese cooking apart.
Equipment Needed
A charcoal grill works wonders with this recipe — the smoky heat caramelises the molasses better than gas. Still, a cast-iron grill pan can handle it indoors. Keep a brush for basting and a small bowl for extra marinade.
Use metal skewers if you have them; they distribute heat and help the chicken cook evenly from the centre. Wooden skewers should be soaked for half an hour to avoid scorching.
Instructions
- In a bowl, whisk together pomegranate molasses, olive oil, lemon juice, garlic, Aleppo pepper, cumin, salt, and black pepper.
- Add the chicken, toss to coat, and refrigerate for 3–4 hours.
- Preheat the grill to medium-high heat. Thread chicken onto skewers.
- Grill for 10–12 minutes, turning often. Brush occasionally with leftover marinade during the final few minutes.
- Scatter with chopped herbs just before serving.
Mastering the Glaze
Molasses can burn quickly, so keep your grill medium-hot rather than blazing. Turning the skewers frequently ensures even caramelisation without charring the sugar. The goal is a sticky coating, not a burnt crust.
If cooking indoors, you can finish the skewers in the oven under a grill for two minutes. It gives that same glossy look and deep flavour without smoke.
What to Serve With This Recipe
These skewers love company. A bowl of smoky aubergine moutabal or a simple cucumber and mint salad makes the perfect companion. I also like to serve them over a bed of bulgur wheat tossed with olive oil and lemon.
If you’re planning a mezze spread, pair them with Aleppo pepper chicken skewers with garlic lemon marinade or olive oil and lemon chicken skewers with oregano for contrast. Find more pairing ideas in 15 Delicious Lebanese Chicken Skewer Recipes for Every Grill Mood.
Frequently Asked Questions
Can I make this with chicken breast?
Yes, but reduce cooking time slightly — about 8–9 minutes — to prevent drying.
Can I substitute the molasses?
A mix of balsamic glaze and lemon juice mimics the flavour, though not as authentically.
Why did my glaze burn?
Your heat was too high or your grill wasn’t clean. Always brush molasses during the final minutes only.
What herbs go best with pomegranate molasses?
Mint, parsley, and oregano — their freshness offsets the syrup’s depth perfectly.
Tips for Success with Pomegranate Molasses Chicken Skewers
Always taste your molasses before using; brands vary from sweet to intensely sour. Adjust with lemon or honey as needed. A quick brush of molasses halfway through grilling enhances the colour and flavour. Rest the skewers for a few minutes before serving. It allows the juices to settle and the glaze to firm up into that signature sticky coating.
Recipe Variations
Add a spoon of garlic yogurt on the side for a cooling element — it pairs beautifully with the tang. Or stir a pinch of sumac into the marinade to sharpen the flavour. You can also replace the herbs with coriander and basil for a more Mediterranean twist. Each one brings out a different note in the molasses.
Storage and Reheating for Pomegranate Molasses Chicken Skewers
Store leftovers in an airtight container in the fridge for three days. Reheat at 160°C for about 10 minutes, loosely covered with foil to keep them moist. Avoid microwaving — it spoils the glaze texture. These skewers freeze well before cooking. Defrost overnight, then grill fresh for the best finish.
Health Benefits
Pomegranate molasses is rich in antioxidants and vitamin C, which support heart and skin health. Combined with lean chicken and olive oil, this dish provides balanced nutrition with healthy fats and protein.
Dietary Alternatives
Use tofu or mushrooms for a vegetarian version. Replace molasses with tamarind syrup for a less sweet but equally tangy result. Serve with gluten-free grains for a coeliac-friendly plate.
Pomegranate Molasses Chicken Skewers with Fresh Herbs
Ingredients
- 700 g Chicken thighs boneless, cut into chunks
- 3 tbsp pomegranate molasses
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 cloves garlic finely grated
- 1 tsp Aleppo Chilli Flakes optional
- ½ tsp ground cumin
- ½ tsp Sea salt
- ¼ tsp black pepper
- 1 tbsp Fresh Parsley chopped
- 1 tbsp fresh mint chopped
- 1 tsp Fresh oregano chopped
Instructions
- In a bowl, whisk together pomegranate molasses, olive oil, lemon juice, garlic, Aleppo pepper, cumin, salt, and black pepper.
- Add the chicken, toss to coat, and refrigerate for 3–4 hours.
- Preheat the grill to medium-high heat. Thread chicken onto skewers.
- Grill for 10–12 minutes, turning often. Brush occasionally with leftover marinade during the final few minutes.
- Scatter with chopped herbs just before serving.