If you follow on Twitter, you know I burned the chicken. It was still tasty.
This is an easy marinade that would work well with fish and pork as well. I believe it would be too light for beef and lamb. With duck it would work well for the legs. It’s too acidic for the breasts and wings.
For the most part the ingredients are easy to come by. Pomegranate concentrate maybe harder to find in some places. I suggest looking at a Persian market if you have one. The brand I buy is made by Sadef and I find it at my local Asian Mega Mart. They cater to a diverse demographic. If you can’t find the concentrate a store like Whole Foods should have straight pomegranate juice.
Lemon Pomegranate Marinade:
crushed garlic cloves to taste, I like garlic so I used most of a head
the juice of 2 large lemons
a couple of dashes of pomegranate infused red wine vinegar
1/4 C of pomegranate concentrate
a handful of thyme
a pinch of rosemary
hot chili peppers to taste, I use 2 red Korean peppers from the garden
salt
You don’t need much liquid to marinate, you just need to turn the chicken (or whatever) every so often. So don’t worry if it doesn’t look like enough.
This is rather acidic, so it works best with some skin and fat. If you insist on using meat with the fat and skin trimmed completely off add some olive oil to the marinade.
Like most things the longer the meat marinates the better it will taste.
