No secret for anyone who reads the blog with any frequency that I love cranberries. This cranberry chicken is tangy with a sweet and tangy crust. Great with rice and grilled vegetables. I started making it when I was given 2 bottles of cranberry wine and wanted to see how it did as a marinade. It is best with cranberry wine, but cranberry juice works well, too.
Cranberry Grilled Chicken
- 4 boneless chicken breasts
- 1 cup cranberry juice (or cranberry wine)
- 8 oz cranberry sauce
- ¼ cup ketchup
- 1 tbsp brown sugar
- 1 tbsp vinegar
- 1 tbsp ground dried mustard
- ¼ tsp crushed garlic
ziplock bag or freezer container & saucepan
Add chicken and cranberry juice to container and marinate overnight. In saucepan, mix together remaining ingredients, bring to a boil, stirring constantly, reduce heat and simmer 5 minutes, stirring occasionally. Remove chicken from marinade and grill or broil for 15 minutes (until chicken is cooked through), turning every 5 minutes. Baste with cranberry sauce several times during the last 10 minutes.