• 2 cups pomegranate juice
  • 1/4 cup white wine
  • 2 Tablespoons honey
  • 1 lemon, juiced
  • 2 Tablespoons finely minced onion
  • 2 teaspoons garlic cloves, finely minced
  • 1 Tablespoon fresh mint leaves, finely minced
  • 8 skinless chicken breasts, bone-in
  • Salt and freshly ground pepper
  • Mint leaves, for garnish
  • Pomegranate seeds, for garnish

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  • 12 (about 600g) chicken tenderloins
  • 125ml (1/2 cup) fresh lemon juice
  • 2 garlic cloves, crushed
  • 2 tbs fresh thyme leaves
  • 80ml (1/3 cup) olive oil
  • 70g (1/2 cup) cornflour
  • 60g (1/4 cup) white sugar
  • 60ml (1/4 cup) balsamic vinegar
  • Toasted pine nuts, to serve
  • Fresh thyme sprigs, to serve

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  • Large tray of chicken wings
  • Ken’s Buffalo Wing Sauce
  • 16 oz honey
  • 1/4 cup water

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  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground pepper
  • 4 boneless skinless chicken breasts
  • 1/4 cup mint jelly, melted
  • 1 Tbsp lime juice
  • 1 cup small dice cantalope melon
  • 1 cup small dice honeydew melon
  • 2 Tbsp minced red onion
  • 2 Tbsp snipped mint leaves
  • 2 Tbsp minced crystallized ginger
  • 1 small stalk celery, finely diced
  • 1/2 tsp grated lime peel
  • garnish- mint sprigs

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  • Chicken cut up or 1 1/2 Lbs boneless chicken breast
  • 1 cup Jim Beam Bourbon whiskey
  • 1/2 cup Dark brown sugar
  • 1 cup Ketchup
  • 2 tsp. Worcestershire sauce
  • 1/4 cup White vinegar
  • 1 tbs. Fresh lemon juice
  • 3 Cloves garlic, minced
  • 1/2 tsp. Dry mustard
  • Salt and pepper to taste

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  • 8 chicken thighs, bone in and skin on
  • 2 cups sake
  • 3 green onions, minced
  • 2 cloves garlic
  • 2 teaspoons fresh ginger, minced
  • 2 Tablespoons rice wine vinegar
  • 1 Tablespoon soy sauce
  • Salt
  • Freshly ground black pepper
  • Toasted sesame seeds, for garnish
  • Fresh cilantro leaves, for garnish

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