https://www.recipefuel.com

Home
Chicken
Grilled Cranberry Chicken

Start Reading Mode

min

0 0

Share
1 Views
Like 0

Ingredients

Adjust Servings:

	1 chicken-flavored bouillon cube
	1/2 cup boiling water
	1 (16 ounce) can whole berry cranberry sauce
	1 cup chili sauce
	1 small lemon, juice of
	1 tablespoon dried minced onion
	1 tablespoon worcestershire sauce
	1 teaspoon dry mustard
	2 whole chickens, quartered (3 to 3 1/2 lb..i have the butcher at the store do it)
	salt and pepper

Nutritional information

849

Calories

479 g

Calories From Fat

53.3 g

Total Fat

15.2 g

Saturated Fat

243.9 mg

Cholesterol

798.1 mg

Sodium

30.1 g

Carbs

2.6 g

Dietary Fiber

25.8 g

Sugars

58.4 g

Protein

450g

Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Grilled Cranberry Chicken

Name: Grilled Cranberry Chicken
Prep time: 20 min
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: : 1; : 1/2; : 1; : 1; : 1; : 1; : 1; : 1; : 2

Features:

Cuisine:

American

Delicious and a thumbs up from all in my family! The cranberry basting sauce made this chicken stand out from all other summer grilled chicken recipes, by combining Holiday flavors intermingled with summer. I followed the recipe except that I seasoned it with Montreal seasoning and because dinner plans changed, I had to let it rest in the fridge for a day (24 hours). The next day, to speed up cooking, I started it in the oven and then transferred the chicken to the charcoal grill, basting it throughout. It turned out great and I will be using the extra sauce for making this again. Thank you, Breezer, for sharing. Made it for FYC.

90 min
Serves 8
Easy

Ingredients

Directions

Grilled Cranberry Chicken, Here’s what you do with that extra can of whole berry cranberry sauce that you have left over from Thanksgiving! 🙂 Prep time does not include the time to get your grill ready for cooking , Delicious and a thumbs up from all in my family! The cranberry basting sauce made this chicken stand out from all other summer grilled chicken recipes, by combining Holiday flavors intermingled with summer I followed the recipe except that I seasoned it with Montreal seasoning and because dinner plans changed, I had to let it rest in the fridge for a day (24 hours) The next day, to speed up cooking, I started it in the oven and then transferred the chicken to the charcoal grill, basting it throughout It turned out great and I will be using the extra sauce for making this again Thank you, Breezer, for sharing Made it for FYC

Discover ground-breaking new supplements! SHOP & SAVE

Steps

1 Done	Dissolve the Bouillon Cube in the Water; Combine With the Next 6 Ingredients in the Container of a Blender. Cover, Process Until the Sauce Is Smooth. Put Half the Sauce in One Bowl, Half in Another. Set Aside.
2 Done	Sprinkle the Chicken With Salt and Pepper. Grill Chicken, Starting Skin Side Down, Over Hot Coals For 30 Minutes, Turning Every 10 Minutes. Baste the Chicken With One of the Bowls of the Sauce.
3 Done	Grill an Additional 30 Minutes. Baste Every 10 Minutes With the Sauce, Continuing to Turn the Chicken.
4 Done	Serve Chicken With the Reserved Sauce. (the One from the Bowl That You Set Aside and Haven't Used -- Do not Use the Sauce That You Have Been Brushing on the Chicken While It Cooked).