Thursday, May 19, 2011

BBQ: Cranberry Glazed Chicken

It's finally starting to look like grilling season here in Oregon. The weather is so tricky here though so you never know what you're going to get. This is the easiest sauce ever and the first time we have tried it. It was so good and I didn't have enough glaze on my chicken so I think I ate all of the extra glaze from the chicken plate too!  The recipe calls for using a whole chicken cut-up, but we just grilled up boneless chicken breasts and it worked out great.  You can also cook this in the oven and I have the directions for both grilling and baking below.

Today's Ingredients:
1 tablespoon olive oil
1/4 cup chopped onion
1/2 cup ketchup
1/4 cup firmly packed brown sugar
1 (8 oz.) can jellied cranberry sauce

It's the perfect balance of tanginess and sweetness mixed together. 

Heat your oil over medium-high heat.  Cook your little bit of onion
until crisp tender. 

Stir in the ketchup, brown sugar and cranberry sauce.  Cook over
low heat until cranberry sauce is melted.

I actually helped the process along by breaking up the sauce and
squishing it so it cooked faster.

See how nice and smooth it is?  It's ready for baking or grilling.

If you are going to grill, get the chicken grilling (no sauce) and once
you turn it once then baste with the glaze.  I asked Jordan to do it
this way and the glaze didn't burn as much and the chicken turned
out perfect.

For oven baking, heat the oven to 350.  Bake for 30 min.  Using a
spoon remove most of the juices; turn the chicken.  Brush frequently
with glaze and cook an additional 15 min.

I baked some spaghetti squash - cut down middle, scoop out seeds
place upside down on a pan and add a little water.  Cook on 350
for 35 min.

You could also serve with mashed potatoes, broccoli,
sweet potato cubes - peel and cube sweet potatoes and sprinkle with
Italian seasoning or other seasoning of your choice.  Bake at 350 for
30 min.

This makes such an easy meal and can pair with lots of different sides.

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