Grilled Chicken Thighs with
Pomegranate Molasses &
The Shade Maker

De-seed Pomegranate

Preheat Grill

Season Chicken Thighs with Cajun Spice Mix (both sides)

Add seasoned Chicken Thighs to grill; Cook for 5-7 minutes on one side on medium high heat, turn chicken and cook for 4-5 minutes

While Chicken Thighs cook, add Hazelnuts to the non-oiled pan; toast for 2-3 minutes

While Hazelnuts toast, add Molasses, Water, and 1/2 of the Pomegranate Seeds to a saucepan; bring to a boil and reduce by half (about 5 minutes)

Remove toasted Hazelnuts from pan and chop. *Chef Jup Tip: use the widest part of your knife the bottom of your palm to push down on 5-6 nuts at a time

Remove Chicken Thigh from grill when cooked through; set aside to rest

Add Green Beans to the pan used for hazelnuts, saute with Garlic. Add remaining Pomegranate Seeds and Toasted Hazelnuts; cook for 5-6 minutes

To plate, place Green Beans on plate, place Chicken Thighs on top, and drizzle with Pomegranate Molasses