Anguillan Granadina Chicken

Ingredients

In this Anguillan adaptation, the traditional Spanish Pollo a la granadina is infused with the tropical flavors of the Caribbean. The original recipe is enhanced with local spices and a touch of Caribbean heat, giving it a unique twist. Additionally, the dish is served with coconut-infused rice, which adds a distinct Anguillan flavor to the meal. We alse have the original recipe for Pollo a la granadina, so you can check it out.

• 4 chicken breasts (about 500g / 1.1lb) 4 chicken breasts (about 500g / 1.1lb)
• 1 cup (240ml) fresh pomegranate juice 1 cup (240ml) fresh pomegranate juice
• 2 tablespoons Anguillan hot sauce 2 tablespoons Anguillan hot sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish
• Coconut-infused rice, for serving Coconut-infused rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 18g, 14g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the pomegranate juice, Anguillan hot sauce, brown sugar, minced garlic, allspice, cinnamon, nutmeg, salt, and black pepper. Mix well to create the marinade.
2. 2.
   Place the chicken breasts in a shallow dish and pour the marinade over them. Ensure the chicken is well coated. Cover the dish and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade, allowing any excess marinade to drip off. Reserve the marinade for basting.
5. 5.
   Grill the chicken for about 6-8 minutes per side, or until cooked through and nicely charred. Baste the chicken with the reserved marinade during grilling.
6. 6.
   Once cooked, remove the chicken from the grill and let it rest for a few minutes.
7. 7.
   Garnish with fresh cilantro or parsley and serve with coconut-infused rice.

Treat your ingredients with care...

• Pomegranate juice — Use freshly squeezed pomegranate juice for the best flavor. If unavailable, you can use store-bought 100% pomegranate juice.
• Anguillan hot sauce — Adjust the amount of hot sauce according to your spice preference. Add more for extra heat or reduce for a milder flavor.

Tips & Tricks

• For a smokier flavor, you can use a charcoal grill instead of a gas grill.
• If you don't have access to fresh pomegranate juice, you can use bottled pomegranate juice, but make sure it is 100% pure juice without any added sugars or preservatives.
• Serve the Anguillan Granadina Chicken with a squeeze of fresh lime juice for an extra burst of citrus flavor.
• If you prefer bone-in chicken, you can use chicken thighs or drumsticks instead of chicken breasts.
• To make the coconut-infused rice, cook jasmine rice with coconut milk instead of water for a tropical twist.

Serving advice

Serve the Anguillan Granadina Chicken with a side of coconut-infused rice and a fresh green salad. Garnish with fresh cilantro or parsley for added freshness.

Presentation advice

Arrange the grilled chicken breasts on a platter, drizzle with any remaining marinade, and sprinkle with fresh herbs. Serve the coconut-infused rice in a separate bowl or on individual plates. Add a pop of color with a garnish of pomegranate arils or sliced pomegranate.