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Boneless Butterflied Chicken with Pomegranate Molasses

4 serves

4 serves

40 mins

40 mins

30 mins

30 mins

The Bare Bird - Whole Freerange Bird


  • The Bare Bird boneless butterflied chicken
  • 5 cups of pomegranate juice (for best results juice fresh pomegranate)
  • 1 cup apple cider vinegar
  • 2 tsp sugar

Edamame salad (optional)

  • 1 cup fresh or thawed edamame beans
  • ½ cup of fresh pomegranate arils
  • 3 cups shredded baby spinach
  • 2 finely chopped spring onions
  • Dash chilli oil
  • 1 tbsp sesame oil
  • 2 tbsp salted pepitas


1. Mix juice, vinegar and sugar in a saucepan and bring to the boil, stirring intermittently.
2. Simmer on low for approximately 30 mins or until thick bubbles form and you can coat the back of a spoon.
3. Cook chicken on the BBQ for 10 minutes then baste with the Pomegranate molasses.
4. Turn chicken over and baste again. Continue basting until all molasses is used and chicken is cooked through.

TIP – How to juice a pomegranate

• Cut the pomegranate, remove the seeds and rinse.
• Place the rinsed seeds in a blender and process until combined into a pulp.
• Transfer the pulp to a sieve set over a bowl. Using the back of a spoon, press the pulp to release the juice into the bowl below.

Oven Method

3. Place chicken in an oiled baking tray and baste with the Pomegranate molasses.
4. Bake on 180°C fan-forced for 15 minutes, then re-baste with molasses from the pan
5. Bake for a further 10-15 minutes or until cooked through.

Edamame Salad

• Combine Edamame beans, pomegranate arils, baby spinach and spring onion in a salad bowl.
• Whisk together oils and toss through salad.
• Sprinkle pepitas over the salad.

Chicken Recipes

For more great recipes click on the link below

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