Pomegranate-Glazed Grilled Caribbean Chicken With

• Marinade:
• 1 peeled yellow onion, coarsely chopped
• 2 cloves garlic, peeled
• 1 tbsp. freshly grated ginger
• 2 tbsps. vegetable oil
• 1/3 c. soy sauce
• 1 cored habanero pepper, coarsely chopped
• 2 tbsps. dried thyme leaves
• 2 tsps. ground nutmeg
• 1 tsp. Chinese five spice powder
• 1 tsp. sea salt
• Chicken:
• 4 chicken thigh quarters (or use your favorite chicken pieces)
• Glaze:
• 1 c. pomegranate tangerine juice
• 1 tsp. pumpkin pie spice
• 1/2 c. honey
• 2 limes, juiced
• 1/3 c. dark rum (optional)
• Salsa:
• 1 medium mango, peeled, seeded and coarsely chopped
• 1/4 c. freshly chopped cilantro
• 2 c. fresh red papaya, peeled and coarsely chopped
• 3 mini sweet peppers, diced (red, orange and yellow)
• 1 medium red onion, peeled and chopped
• 1/2 tsp. sea salt or kosher salt
• 1/2 tsp. ground white pepper
• 1/2 tsp. ground cumin
• 1 lime, juiced
• 1 tbsp. pure vanilla extract
• 1 tbsp. apple cider vinegar
• 2 tbsps. honey
• 3 scallions, chopped on diagonal (use green parts too)
• Garnishment: (optional)
• Fresh cilantro sprigs

1. Marinade:
2. Process all marinade ingredients 30 seconds in a food processor. Brush marinade over chicken pieces. Place chicken in a 13 x 9 x 2-in. glass baking dish. Cover with plastic wrap and refrigerate 12 - 24 hours, turning pieces once.
3. Salsa:
4. Toss all salsa ingredients together in a medium bowl. Refrigerate 1 - 12 hours before serving.
5. Grilling:
6. Remove chicken from refrigerator 30 minutes before grilling.
7. Prepare gas or charcoal grill for medium heat.
8. While grill is heating make glaze by combining all glaze ingredients in a small bowl. Mix well. Set aside.
9. Grill chicken 1-hour, or until cooked throughout, turning occasionally. Chicken is done when juices run clear when pierced with a fork, or instant read thermometer registers at least 175 degrees in thickest part of thigh. During last 10 minutes of grilling brush chicken with glaze. Grill 4 minutes. Repeat glazing and grilling for other side. Remove from heat. Keep warm.
10. To Serve:
11. Divide salsa between four plates. Arrange chicken pieces over salsa. Garnish with fresh cilantro sprigs, if desired. Serve immediately.

marinade, yellow onion, garlic, freshly grated ginger, vegetable oil, soy sauce, pepper, thyme, ground nutmeg, chinese five spice powder, salt, chicken, chicken thigh quarters, tangerine juice, pumpkin pie spice, honey, dark rum, salsa, mango, freshly chopped cilantro, fresh red papaya, sweet peppers, red onion, salt, ground white pepper, ground cumin, lime, vanilla, apple cider vinegar, honey, scallions, cilantro

Taken from www.epicurious.com/recipes/member/views/pomegranate-glazed-grilled-caribbean-chicken-with-1204724 (may not work)