Grilled Cranberry Chicken
Elevate your grilling game with this irresistible Grilled Cranberry Chicken recipe, a perfect balance of sweet, tangy, and savory flavors. Tender, juicy chicken breasts are smothered in a vibrant cranberry glaze made with cranberry sauce, balsamic vinegar, honey, Dijon mustard, and a touch of garlic, creating a mouthwatering caramelization on the grill. Quick and easy to prepare, this 35-minute recipe is ideal for weeknight dinners or festive gatherings. Whether served alongside roasted vegetables, a fresh salad, or even over wild rice, the addition of fresh rosemary as a garnish takes this dish to gourmet levels. Impress your guests with this flavorful chicken recipe that’s as visually stunning as it is delicious. Perfect for anyone searching for grilled chicken recipes with a fruity twist, this will quickly become a family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup cranberry sauce (canned or homemade)
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sprig fresh rosemary (optional, for garnish)
Instructions
Start by preheating your grill to medium-high heat (approximately 375°F to 400°F).
Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper. Set aside.
In a medium-sized mixing bowl, combine cranberry sauce, balsamic vinegar, honey, Dijon mustard, minced garlic, and olive oil. Whisk together until smooth and well blended.
Reserve 1/4 cup of the cranberry glaze for serving and set it aside.
Brush the remaining cranberry glaze generously over both sides of the chicken breasts.
Lightly oil the grill grates to prevent sticking. Place the chicken breasts on the grill and cook for 5-7 minutes on the first side.
Flip the chicken breasts and brush on another layer of the cranberry glaze. Cook for an additional 5-7 minutes, or until the internal temperature of the chicken reaches 165°F.
Remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
Garnish with fresh rosemary if desired and serve with the reserved cranberry glaze on the side for dipping.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3236 mg | 141% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 130.7 g | ||
| Protein | 216.9 g | 434% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1979 mg | 42% | |
*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.
