Bulleit Frontier Whiskey
Grilled Chicken Thighs with Pomegranate Molasses & The Shade Maker hero

Grilled Chicken Thighs & The Shade Maker

The Shade Maker

An image for the Ingredients listing

Ingredients

  • 1.5 oz Bulleit Bourbon

  • 1.5 oz Unsweetened Coconut Milk

  • 1 oz Pineapple Juice

  • .5 oz Simple Syrup

  • .75 oz Fresh Lemon Juice

  • 12-14 oz Ice

An image for the Instructions listing

Instructions

  • In a blender combine all ingredients; Blend on high

Grilled Chicken Thighs with Pomegranate Molasses

An image for the Ingredients listing

Ingredients

  • 4 Pieces Chicken Thigh

  • 4 Tbs Cajun Spice Mix

  • 1 Whole Pomegranate (Clean Seeds Out Or Buy Pre-Cleaned)

  • 2 Tbs Olive Oil

  • 1 Pack Fresh Green Beans

  • 1/2 Cup Hazelnuts (For Toasting)

  • 1/4 Cup Molasses

  • 1/8 Cup Water

  • 1 Tsp Salt

  • 1/2 Tsp Garlic, Chopped

An image for the Instructions listing

Instructions

  • 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

Share on Social Media

Show us how you drink Bulleit.

Bourbon Food & Cocktail Pairings