Ingredients

• 10 garlic cloves, forced through a garlic press or minced
• 1 Tbsp grated peeled ginger
• 2 tsp paprika
• 1 1/2 tsp ground coriander
• 3/4 tsp ground cumin
• Rounded 1/4 tsp cayenne
• 1 1/2 Tbsp olive oil or vegetable oil
• 2 cups bottled unsweetened pomegranate juice
• 1 cup apricot jam (12 oz.), forced through a sieve if chunky
• 2 Tbsp molasses (not robust or blackstrap)
• 2 whole chickens (about 3 1/2 lb each), cut into 10 serving pieces (see cook’s note below)

Instructions

1. Cook garlic, ginger, spices, and 1 tsp. kosher salt in oil in a small saucepan over medium heat, stirring, until fragrant, about 1 minute. Add pomegranate juice and boil until reduced to 1 cup, 12 to 19 minutes. Remove from heat, and then add jam and molasses and stir until jam has melted. Cool (it will thicken slightly). Transfer 3/4 cup sauce to a bowl and reserve for serving.
2. Prepare grill for indirect heat cooking over medium hot charcoal (medium heat for gas).
3. Pat chicken dry and season all over with 4 tsp. kosher salt. Oil grill rack, then grill chicken (in batches if necessary) skin side down first, directly over coals (covered only if using gas grill), turning once, until browned, 4 to 5 minutes. Move to area with no coals underneath (or over turned off burner for gas) and brush with some of sauce. Continue to grill, partially covered for charcoal (covered for gas), turning and brushing with sauce occasionally, until cooked through and well-glazed, 7 to 8 minutes for breasts, 15 to 20 minutes for dark meat.