Pomegranate-Chipotle Barbecue Chicken with German Potato Salad

I’ve been really into making sauces, syrups, reductions, and the like lately. Since barbecue chicken is a summertime favorite, I decided to make homemade barbecue sauce. Since I still have a ton of Pom to use up, I went for a sweet and spicy flavor with pomegranate and chipotle. I’m really happy with how this turned out – the sauce was pretty sweet, but the pomegranate also gave it a slightly tart flavor and the finish was spicy. It was just as good as any bottled sauce that I’ve had, without being full of corn syrup and preservatives. It’s also full of antioxidants from the pomegranate.

In order to keep the chicken from drying out of the grill, I butterflied each breast and then pounded them very thin – 1/4-inch or less. This also has the added benefit of making a small piece of chicken appear much larger and seem more satisfying. It doesn’t hurt that it also creates more surface area for the delicious sauce to cover.

My husband requested potato salad with the chicken. Since I don’t like mayonnaise at all, I decided to make a German potato salad. A lot of people like to eat this style of potato salad warm, but I like it best at room temperature of chilled. I remember when I was a kid, my grandma would make the best German potato salad ever and hers was never warm. Since she’s German, I figure its perfectly fine to serve it like she did. I keep the skins on the potatoes to preserve the nutrients, and use just a little bit of bacon for flavor.

Pomegranate-Chipotle Barbecue Sauce

  • 1/2 tsp olive oil
  • 2 cloves garlic, sliced
  • 1 cup pomegranate juice
  • 2 Tbs tomato paste
  • 1-1/2 Tbs molasses
  • 1/2 tsp dry mustard
  • 1 tsp brown sugar
  • 2 chipotles in adobo, chopped
  • 1 Tbs adobo
  • 1 Tbs lemon juice

Heat olive oil and garlic in a medium skillet and cook until garlic softens. Add next 7 ingredients (through adobo) and whisk to combine. Bring to a simmer and let reduce for 10-15 minutes, or until it reduces to your desired thickness (I let it reduce by about half). Remove from heat and stir in lemon juice.

This made about 3/4 cup, which was enough to make 4 chicken breasts and have a little left to pass at the table

German Potato Salad

  • 4 white potatoes, cubed
  • 1 white onion – half diced, half quartered
  • 2 slices bacon, diced
  • 1/2 cup cider vinegar
  • 1 tsp dry mustard
  • 2 Tbs olive oil
  • 1 green onion, chopped
  • salt and pepper to taste

Bring potatoes and quartered onion to a boil in a large pot. Reduce heat and continue to cook until potato is soft. Drain and discard onion. Set potatoes aside.

Return pot to burner and add bacon. Cook, stirring occasionally, until bacon crisps. Add onion and cook until soft. remove pot from heat and add vinegar, mustard, and oil. Whisk to combine. Return potatoes to pot and toss to combine with dressing. Stir in green onion, and season to taste with salt and pepper. Serve at room temperature or chilled.

Serves 4.


If you missed my earlier announcement, I’m a semi-finalist in a recipe contest and I would really appreciate your vote. If you’d like to vote for my Mexican cannolis (pretty please?), you can do so HERE.


  1. That sounds lovely!!! I am so glad you shared!!! I really like the sound of both dishes

  2. I love bbq sauce!!!!! This one looks fabulous!

  3. Not to nit-pick but because I come from a long line of Germans, I just had to mention that German potato salad is usually done with red potatoes.

    Also, and totally unrelated to this particular recipe, but I really, really love the pictures on your posts. You are really becoming a great food blogger!

  4. rana- you’re right about the potatoes – I thought it looked funny! I forgot that its usually red. Oh well. White are cheaper anyway. :P Thanks on the photos.

  5. I’m LOVING the sound of that BBQ sauce! POM and adobe chipotles…what a genius combo!

  6. Natasha - 5 Star Foodie says:

    Pomegranate-Chipotle Barbecue Sauce sounds excellent and I love the recipe for German potato salad – my husband also is not a fan of mayonnaise.

  7. I love pomegranate. Looks perfect on that grilled chicken. My mouth is watering at the sight of it.

  8. This looks like quite the flavorful and delicious meal–yum!

  9. What a georgous & delicious looking meal! MMMMMMMMMMMMMMMMMMMMMMM,….

  10. Apparently you can vote as often as you like – I just voted for you again, my fingers are crossed for you. This barbecue sauce sounds really delicious with the pomegranate and chipotles in it. And I’ve never had German potato salad. Looks great!

  11. Albany Jane says:

    german potato salad is awsome – i also detest mayo, so the tanginess is awesome. my husbear loves loading up on the capers, and i cant get enough of the onions.

  12. hey this sauce looks fabulous! i have eaten a pomegranate chipotle sauce from tastefully simple and it is heavenly but its $9.00 a bottle and you have to order it. i hope this is as good. it would be much handier and cheaper! thanks bunches!


  1. [...] after reducing in the oven. Plus, I wanted something with some heat to it. I ended up using my pomegranate-chipotle barbecue sauce recipe, which was complimented the meatiness of the applewood smoked bacon perfectly. The pomegranate [...]

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