Grilled Chicken Thighs with Pomegranate Molasses & The Shade Maker

The Shade Maker

Ingredients

35ml Bulleit Bourbon
35ml Unsweetened Coconut Milk
35ml Pineapple Juice
30ml Simple Syrup
20ml Fresh Lemon Juice
5 Square Cubes Ice

Instructions

In a blender combine all ingredients; Blend on high

Grilled Chicken Thighs with Pomegranate Molasses

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

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.

Food and Cocktails

Bold in taste, with a distinctively smooth finish, Bulleit's high rye recipe provides a gentle spice that perfectly pairs with any dish, adding character and flavour to your favourite Americana meals.