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Grilled Pomegranate Chicken with Mango BBQ Sauce

Grilling season is officially upon us. Well, it’s been upon us here in South Texas for a few weeks…some days better than others for grilling. I’m thinking the last “really cold” front has passed through and we’ve been enjoying some lovely weather as a result. This weekend we had my sister and her family over for dinner…we grilled out, ate on the deck and had a lovely evening hanging out. My husband grilled the chicken that I had marinated in the Hidden Valley Pomegranate Vinaigrette dressing [3] while I prepared the Mango BBQ sauce on the stove and mixed up the salad…and watched everyone devour the homemade guacamole that my brother-in-law made for us all!

(And “really cold” is totally relevant, I do realize that. But 46 in May is “really cold” for Texas!)

Here’s a little image I pulled together from some iPhone photos…

(Please pardon the funny yellow light in my kitchen. I didn’t add any “filters” to these…keeping it real!)

A few notes about how to keep this meal on the inexpensive side…

Hope y’all enjoy this delicious smoky and slightly sweet grilled chicken dinner!

Grilled Pomegranate Chicken with Mango BBQ Sauce

Yield – 4 servings

Preparation Time – 15 minutes

Cooking Time – 20-30 minutes on the grill




  • Marinate the chicken breasts in the pomegranate vinaigrette dressing for at least 2 hours, ideally overnight!
  • Grill the marinated chicken breast for about 20-30 minutes, or until cooked through. Cooking time will vary based on thickness of the chicken breast.
  • While the chicken breast is on the grill, prepare the Mango BBQ sauce. Add the BBQ sauce to a small saucepan and whisk in 1/2 cup of water. Stir in the chopped red onion and diced mango. Bring to bubbling over medium heat, then reduce heat to low and let simmer until the chicken is done grilling. Stir every few minutes.
  • Serve Grilled Pomegranate Chicken with Mango BBQ sauce…ideally outside on the deck on a beautiful evening
Disclosure: This post is part of a sponsored post series with Hidden Valley. Recipe is my own, opinions are my own…as always.