There’s something irresistible about pomegranates. Their flushed skin hides a jewel-like interior of ruby seeds that glisten—truly a unique fruit.
When I was planning my wedding reception, I actually considered pomegranates for centerpieces. I imagined bowls of the deep red fruit instead of traditional flowers. Later I learned pomegranates symbolize marriage and fertility in some cultures, which made the idea even more fitting. In the end my florist warned they would be out of season, so I chose more conventional centerpieces—but I never lost my fondness for the fruit.
I’ll admit I don’t enjoy the tedious work of opening a pomegranate. There’s something about certain enticing foods—artichokes, coconuts, pomegranates—that makes them a little stubborn to access, as if nature is protecting these special bundles of flavor.
That’s one reason I love pomegranate juice. Open a bottle and you have the fruit’s bright flavor year-round. When POM Wonderful sent a box of their pomegranate juice, I was thrilled. I enjoy their juices and the distinctive bottles, and I was eager to experiment. Who says you can’t play with your food?
I immediately knew I wanted to make a marinade using POM Wonderful juice. The juice’s sweetness creates a beautiful glaze while its acidity helps tenderize meat. The first batch of grilled chicken thighs brushed with my POMegranate-Soy-Garlic Marinade was so good there were no leftovers. I made it several more times to refine the recipe, and I realized the flavors echoed the Filipino barbecue marinades I remember from family gatherings. I also used the same marinade for barbecued pork skewers—the results were versatile, flavorful, and quickly became a family favorite.
POMegranate-Soy-Garlic Marinade
Yields about 2 cups of marinade.
- 1 head garlic, crushed
- 1 cup pomegranate juice
- 2/3 cup soy sauce
- 1/3 cup white vinegar
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
- 1/8 cup olive oil
Whisk all ingredients together until well combined. For best results, marinate chicken thighs or thinly sliced pork tenderloin overnight in the refrigerator to develop flavor and tenderize the meat. If you’re making pork skewers, lightly rub a bit of extra olive oil on the meat before threading to help prevent drying. Also remember to soak bamboo skewers in water for at least 30 minutes before grilling to keep them from burning.
This marinade produces a glossy, slightly sweet glaze with a tangy backbone and garlicky depth—perfect for grilling, broiling, or even roasting. Adjust the red pepper flakes and salt to your taste, and enjoy the bright, fruity complexity pomegranate juice brings to savory dishes.