Enzymatic marinades work by breaking down the muscle fiber and connective tissues of the meat. Most enzymatic marinades are fruit based. Enzymatic marinades require a careful eye, however, because they have a tendency to cause the meat to go mushy, especially chicken. This is not a marinade that you typically want to leave your meat in for a day.

METHOD

1. Add the pomegranate juice to a small nonstick saucepan and bring to a boil. Keep it at a gentle boil and let the juice reduce down to around ¹/₃ cup. Let the juice cool for about 30 minutes.
2. Add remaining marinade ingredients to the saucepan with the pomegranate juice and whisk until blended.
3. Place your meat and all of the marinade into a ziploc plastic bag. Place bag in a bowl or dish and refrigerate for up to 24 hours, shaking the bag occasionally to make sure all surfaces of the meat are in contact with the marinade.
4. Remove meat from the marinade and grill or broil as desired.

Happy Grilling!