Chicken Beirut - cooking recipe

Ingredients

8 pieces chicken
salt and pepper
Marinade
4 garlic cloves, smashed
1/2 teaspoon ground cumin
2 large roasted red peppers (grilled or bottled)
3 jalapenos, roasted and seeded
2 tablespoons olive oil
1 teaspoon salt
1 tablespoon pomegranate syrup or 1 tablespoon molasses

Preparation

Rinse the chicken, pat dry, and lightly season with salt and pepper. Put in a large plastic bag.
Put the ingredients for the marinade in a food processor and puree.
Pour over the chicken, seal the bag tightly, and marinade for at least 2 hours.
Remove the chicken from the bag and save the marinade.
Grill the chicken until juices run clear. Baste with the reserved marinade as needed to form an even crust.