Persian Pomegranate-Walnut Marinade for Party Chicken Skewers
A tangy, nutty marinade of pomegranate molasses, grated onion and ground toasted walnuts that keeps lean chicken breast juicy and gives the skewers a deep mahogany, lightly sticky crust on the grill. Inspired by the flavors of Persian fesenjan, it is easy to scale for a crowd.
- Prep
- 47 min
- Cook
- 12 min
- Wait
- 2 hr 5 min
- Total
- 3 hr 4 min
- Makes
- 12 skewers (about 48 chicken pieces), serves 8
Steps
Before you start
- Plan for at least 2 hours of marinating and no more than 8. The acid in pomegranate molasses turns chicken breast mushy if left longer.
- Buy pomegranate molasses (a thick, dark syrup that is tangy, not just sweet), not grenadine or pomegranate juice. Check that the label lists only pomegranates.
- If using wooden skewers, soak them in water for 30 minutes during the last part of the marinating time.
- Use a clean tray and wash your hands, board and knife after handling raw chicken.
Toast and grind walnuts
- Set an 8-inch (20 cm) skillet over medium-low heat and add the walnuts.
- Toast, stirring often, for 4 to 5 minutes.
- Tip them onto a plate and cool for 5 minutes.
- Pulse in a food processor in 1-second bursts, 8 to 10 times, until they look like coarse sand.
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Ready when: Walnuts smell nutty and are lightly golden; ground meal is crumbly, not a paste.
Tip: Stop pulsing as soon as the nuts are sandy. Over-processing releases oil and makes walnut butter, which turns the marinade greasy.
Cut the chicken
- Pat the chicken breasts dry with paper towels.
- Trim off any fat and white tendon.
- Cut each breast into 1½-inch (4 cm) cubes, about 48 pieces total, keeping them as uniform as you can.
- Place in a large nonreactive bowl.
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Ready when: Pieces are roughly equal in size so they cook at the same rate.
Tip: Cut thin tapered ends slightly larger than the thick parts, or save them for another use, so they don't dry out.
Mix the marinade
- In a medium bowl, whisk the grated onion with its juices, ground walnuts, ¼ cup (60 ml) pomegranate molasses, olive oil, grated garlic, lemon juice, turmeric, cinnamon, pepper and kosher salt until it forms a thick, spoonable paste.
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Ready when: Marinade is evenly dark red-brown, thick like loose porridge, with no pools of oil.
Tip: Use a glass or stainless bowl. Acidic molasses can pick up a metallic taste from aluminum or reactive metals.
Coat and marinate
- Scrape the marinade over the chicken and toss with clean hands or a spatula until every piece is thickly coated.
- Cover and refrigerate for at least 2 hours and up to 8 hours, stirring once halfway.
- If using wooden skewers, submerge them in water for the last 30 minutes.
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Ready when: Chicken is deep reddish-brown and the marinade clings to each piece.
Tip: Do not exceed 8 hours; the chicken's surface turns chalky and mushy.
Prep the grill and glazeOven 400°F / 205°C
- About 20 minutes before grilling, remove the chicken from the fridge.
- Heat the grill to medium, about 400°F (200°C), with a cooler zone on one side.
- Scrape the grates clean, then fold a paper towel, dip it in the neutral oil, and wipe the grates with tongs.
- In a small bowl, stir the glaze molasses with the hot water until pourable.
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Ready when: Grill thermometer reads about 400°F (200°C); glaze drips slowly off a spoon.
Tip: Medium heat matters: the sugars in pomegranate molasses scorch quickly over a very hot fire.
Thread the skewers
- Thread 4 chicken cubes onto each skewer, leaving a small gap of about ¼ inch (6 mm) between pieces so heat reaches all sides.
- Leave 2 inches (5 cm) of skewer bare as a handle.
- Wipe off any big clumps of walnut and onion, which burn, but leave a thin coating.
- Lay the skewers on a clean tray.
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Ready when: 12 skewers with evenly spaced pieces and no crowding.
Tip: Don't pack the pieces tightly; the centers will stay raw by the time the outsides char.
Grill the skewers
- Place the skewers over the direct-heat side, close the lid, and grill for 3 minutes.
- Turn a quarter turn and grill 3 minutes more, repeating until all four sides are browned, 10 to 12 minutes total.
- In the last 2 minutes, brush the glaze lightly on the chicken, turning once so it caramelizes without burning.
- Move any flaring skewers to the cooler side.
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Ready when: Chicken is deeply browned with dark spots, and an instant-read thermometer in the thickest piece reads 160°F (71°C) before resting.
Tip: Pull the skewers at 160°F (71°C); carryover cooking during the rest brings them to a safe 165°F (74°C) while keeping the breast juicy.
Rest the chickenOven 165°F / 75°C
- Transfer the skewers to a clean platter, not the one used for raw chicken.
- Tent loosely with foil and rest for 5 minutes.
- Check one thick piece for 165°F (74°C) before serving; return any that fall short to the grill for 1 to 2 minutes.
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Ready when: Thermometer reads 165°F (74°C) in the thickest piece; juices run clear.
Garnish and serve
- Scatter the pomegranate arils and chopped parsley over the skewers.
- Serve hot, on a platter with rice, flatbread, or a cucumber-tomato salad.
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Tip: Garnish just before serving so the parsley stays bright green.
Good to know
Tips
- Grate the onion rather than chopping it. The juice and fine pulp spread through the marinade and tenderize the meat evenly.
- Keep the glaze separate and brush only in the last 2 minutes. Sugar chars fast and turns bitter if applied early.
- For even cooking, skewer pieces of similar size together and rotate skewers every 3 minutes.
- Make a double batch of the marinade and freeze half; it works on lamb, turkey or firm tofu too.
Make ahead
"The marinade can be mixed up to 2 days ahead and refrigerated in a covered container. Marinate the chicken for 2 to 8 hours. You can also thread the skewers up to 4 hours ahead and keep them covered in the fridge."
Storage & reheating
Room temperature: no more than 2 hours (1 hour if outdoors above 90°F / 32°C). Fridge: cooled cooked skewers keep 3 to 4 days in an airtight container. Freezer: freeze cooked chicken off the skewers for up to 3 months; thaw overnight in the fridge. Reheat at 325°F (160°C) covered with foil for 10 to 12 minutes, or in a skillet over medium-low heat with a splash of water, until hot at 165°F (74°C). Raw chicken in marinade can be frozen up to 2 months in a zip bag; thaw in the fridge.
Substitutions
- boneless, skinless chicken breasts → boneless, skinless chicken thighs. More forgiving and juicier; grill 12 to 14 minutes to 175°F (80°C) for best texture.
- walnut halves → toasted almonds or pistachios. Grind the same weight; the flavor is milder and less bitter.
- pomegranate molasses → 3 tbsp (45 ml) lemon juice plus 2 tbsp (30 ml) honey simmered until syrupy. Approximates the sweet-tart flavor, but the marinade will be lighter in color and less complex.
- fresh lemon juice → fresh lime juice. Use the same amount; slightly sharper.