Countryside Cranberry Grill
Infused with rustic charm, the Countryside Cranberry Grill recipe is a vibrant celebration of sweet, tangy, and savory flavors. Juicy, tender chicken breasts are marinated in a luscious blend of fresh cranberries, honey, and balsamic vinegar, while a hint of garlic and rosemary elevates the dish with herbaceous depth. Paired with perfectly char-grilled zucchini, red bell peppers, and red onion, this meal captures the essence of farm-to-table freshness. The cranberry marinade doubles as a beautifully glossy glaze, adding a burst of flavor that ties everything together. Quick to prepare and perfect for grilling season, this dish is not only stunningly colorful but also makes a wholesome dinner that will wow your family and guests alike. Pro tip: Serve with optional lemon wedges for a citrusy brightness that complements every bite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup whole cranberries (fresh or frozen)
- 3 tablespoons honey
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces zucchini, sliced lengthwise
- 2 pieces red bell peppers, quartered
- 1 piece red onion, cut into wedges
- 4 pieces lemon wedges (optional, for garnish)
Instructions
In a medium saucepan over medium heat, combine the cranberries, honey, balsamic vinegar, olive oil, and minced garlic. Stir well and cook for 5-6 minutes, or until the cranberries start to burst and the mixture thickens slightly.
Add the chopped rosemary, salt, and black pepper to the cranberry sauce. Stir well and remove from heat. Set aside to cool slightly.
Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour half of the cranberry marinade over the chicken, making sure it's well coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to marinate.
Preheat your grill to medium-high heat. Lightly oil the grill grates or use a grill-safe pan.
Remove the chicken from the marinade and place it on the grill. Discard any used marinade. Grill the chicken for 6-8 minutes per side, or until it reaches an internal temperature of 165°F (74°C).
While the chicken cooks, brush the zucchini slices, red bell pepper quarters, and red onion wedges with olive oil and season with a pinch of salt and pepper. Grill the vegetables for 3-4 minutes per side, or until they are tender and have light grill marks.
Transfer the grilled chicken and vegetables to a serving platter. Drizzle the remaining (unused) cranberry marinade over the top.
Serve hot, garnished with optional lemon wedges for a bright finish. Enjoy your Countryside Cranberry Grill!
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2936 mg | 128% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 93.0 g | ||
| Protein | 227.1 g | 454% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 249 mg | 19% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4009 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
