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Pomegranate Molasses Rotisserie Chicken

Yields8 ServingsPrep Time20 minsCook Time2 hrs 10 minsTotal Time2 hrs 30 mins

Chickens and turkey should reach an internal temperature of 165℉.

 2 large chickens or 1 large turkey, cleaned with innards removed
 4 tbsp cajun seasoning
 1 cup Pomegranate Molasses
For the Pomegranate Molasses
 2 cups pomegranate juice
 ½ cup sugar
 1 tbsp lemon juice
1

Preheat the oven to 400℉.

2

Rinse the chickens and remove the innards and neck bone. Pat the chicken dry with a paper towel.

3

Place the chickens on the rotisserie bar. Using oven-safe twine, tie the legs and wings to the chicken.

4

Season the chickens liberally with the cajun seasoning.

5

Place the chickens on the rotisserie attachment of the grill and cook for 30 minutes. Start basting the chicken every 30 minutes until you have cooked the chicken for a total of about 2 hours - 2 hours, 10 minutes until the internal temperature of the chicken reaches 165℉. (if cooking a turkey, cook for 2.5 to 3 hours.)

6

Remove the chicken from the rotisserie attachment and allow the meat to rest for about 15 minutes. Cut the chicken into desired size pieces.

To make the Pomegranate Molasses:
7

In a medium-sized saucepan, combine the pomegranate juice, sugar, and lemon juice. Cook over medium heat until the mixture starts to simmer. Reduce the heat to low and cook for about 30-45 minutes until the juice starts to thicken. (The mixture will become thick and coat the back of a spoon.)

Nutrition Facts

Servings 8