Grilled Chicken with Spicy Pomegranate Molasses and Pistachio-Cranberry Crust

Begin by marinating the chicken breasts in a mixture of pomegranate molasses, olive oil, garlic, salt, and pepper for at least 30 minutes to enhance the flavor.

Preheat your grill to medium-high heat, ensuring the grates are clean and well-oiled to prevent sticking.

While the grill heats up, prepare the crust by finely chopping the pistachios and cranberries, then mixing them with breadcrumbs, a pinch of salt, and a drizzle of olive oil in a bowl.

Remove the chicken from the marinade and let any excess drip off before pressing each breast into the pistachio-cranberry mixture, coating both sides evenly.

Place the coated chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.

During the last few minutes of grilling, brush additional pomegranate molasses on the chicken for an extra layer of flavor.

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing. Serve the grilled chicken on a platter, garnished with fresh pomegranate seeds and chopped parsley for a vibrant presentation.