Grilled Pomegranate-Glazed Chicken With Tomato Salad

• 2 teaspoons ground cumin
• Kosher salt
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground allspice
• Black pepper
• Large pinch cayenne
• 3 pounds bone-in, skin-on chicken thighs (about 8)
• 4 tablespoons extra virgin olive oil
• 10 thyme branches
• 7 large garlic cloves, finely chopped
• 2 tablespoons, plus 2 teaspoons pomegranate molasses
• 1 pint Sungold cherry tomatoes
• 10 fresh basil leaves, torn into pieces if large

1. In a small bowl, combine cumin, 1 1/2 teaspoons kosher salt, paprika, allspice, 1/2 teaspoon black pepper and cayenne.
2. Place chicken in a large bowl and toss with spice mixture, 2 tablespoons extra virgin olive oil, thyme, and 6 of the chopped garlic cloves.
3. Let rest for 30 minutes to an hour at room temperature or as long as overnight in the refrigerator.
4. Bring to room temperature before grilling.
5. Prepare the grill for indirect heat.
6. For a gas grill, set one side to high.
7. For a charcoal grill, mound coals on one side, leaving the other side empty.
8. Brush off garlic and herbs and put chicken pieces on the unlighted or empty portion of the grill.
9. Close cover and cook until chicken is cooked through, about 10 minutes a side.
10. Transfer to a plate and brush generously with 2 tablespoons pomegranate molasses.
11. Mash remaining garlic with a pinch of salt until it forms a paste.
12. Toss the tomatoes with garlic paste, remaining 2 tablespoons extra virgin olive oil, 2 teaspoons pomegranate molasses and basil leaves.
13. Season with additional salt, to taste.
14. Serve alongside chicken.

ground cumin, kosher salt, sweet paprika, ground allspice, black pepper, cayenne, chicken, extra virgin olive oil, thyme, garlic, pomegranate molasses, tomatoes, basil

Taken from cooking.nytimes.com/recipes/1013738 (may not work)