In a small saucepan over medium-high heat, combine the pomegranate juice, brown sugar, and vinegar. Bring to a boil, whisking until the sugar is dissolved, and continue to boil until the mixture is slightly thickened and reduced to a generous ½ cup, 15 to 20 minutes, stirring occasionally. Remove from the heat and stir in the cumin. Transfer 2 tablespoons of the glaze from the saucepan to a small bowl and add the mint. Set aside for brushing over the uncooked chicken before grilling. Transfer another 2 tablespoons of the glaze from the saucepan to a separate small bowl and set aside for use in the salad dressing. Reserve the remaining glaze in the saucepan for drizzling over the chicken before serving.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Coat the chicken breasts with the oil and then brush both sides with the 2 tablespoons reserved pomegranate-mint glaze. Season the chicken evenly with the cumin, salt, and pepper.
To make the dressing: To the small bowl with the 2 tablespoons of glaze, add the oil, vinegar, salt, and pepper and whisk to blend. Set aside.
Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over direct medium heat,with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Remove from the grill and let rest while assembling the salad.
In a large bowl combine the mixed greens, mango, mint, and hazelnuts. Add the dressing and toss to coat.
Cut the chicken breasts crosswise into ½-inch slices. Transfer one sliced chicken breast half to each of four plates. Drizzle the chicken with the remaining reserved glaze from the saucepan. Serve the salad alongside the chicken.
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