Photo of Grilled chicken with cucumber and herb salad by WW

Grilled chicken with cucumber and herb salad

6
6
6
SmartPoints® value per serving
Total Time
1 hr 40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
A tangy marinade of lemon, pomegranate molasses, sumac and thyme adds an unforgettable flavor to grilled chicken. The pomegranate molasses, often used in Middle Eastern cooking, is the syrup of pomegranate juice and it adds a sweet and sour flavor to the marinade. Sumac is also used in Middle Eastern cooking and has a tangy flavor. The seasoned chicken makes a nice flavor combination with the cucumber, tomato and onion salad.

Ingredients

Lemon(s)

1 medium, grated zest and juice

Pomegranate molasses

3 tsp

Ground sumac

2 tsp

Fresh thyme

1 tsp, chopped

Uncooked boneless skinless chicken thigh(s)

20 oz, 4 (5-ounce thighs)

Olive oil

4 tsp

Table salt

¾ tsp

Black pepper

¼ tsp

Cooking spray

1 spray(s)

Persian (mini) cucumber

4 item(s), sliced 1/2-inch-thick

Fresh parsley

1½ cup(s), flat-leaf leaves

Fresh mint leaves

1 cup(s)

Fresh cherry tomato(es)

1 cup(s), small, halved

Uncooked red onion(s)

½ small, thinly sliced

Instructions

  1. 1 Set aside 1 tablespoon lemon juice. Combine lemon zest, remaining lemon juice, 2 teaspoons pomegranate molasses, the sumac, and thyme in large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate at least 1 hour or up to 4 hours.
  2. 2 Meanwhile, whisk together oil, reserved 1 tablespoon lemon juice, remaining 1 teaspoon molasses, 1/4 teaspoon salt, and 1/8 teaspoon pepper in large bowl. Set aside.
  3. 3 Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
  4. 4 Remove chicken from marinade; discard marinade. Sprinkle chicken with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Place chicken on grill rack and grill, turning once, until chicken is cooked through, 20–25 minutes. Cut chicken into thin slices.
  5. 5 Add cucumbers, parsley, mint, tomatoes, and onion to dressing; toss to coat. Divide salad evenly among 4 plates; top evenly with chicken.
  6. Serving size: 1 chicken thigh and about 1 1/4 cups salad