Cranberry Grilled Chicken Quarters Recipes

CRANBERRY GRILLED CHICKEN QUARTERS

Steps:

• 1. preheat barbecue to high. In a small pan, mix cranberry sauce, tomato sauce, Brown sugar, vinegar, mustard and garlic powder. Bring to a boil, reduce heat and simmer, uncovered, for five minutes, stirring occasionally.
• 2. Break the wing, hip and drumsticks joints so the chicken pieces lie flat. Barbecue chicken, skin side down, over direct heat for 20 minutes. Turn chicken, grill for a further 20 to 30 minutes or until chicken is tender, brushing occasionally with sauce. The chicken can be cooked in a kettle or Weber for 50 to 60 minutes. Heat any remaining sauce until bubbly. Serve chicken with sauce and if desired Rice pilaf and parsley. Serves four.

CRANBERRY CHICKEN I

Steps:

• Place the chicken breasts in a glass or non-reactive baking dish.
• Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
• Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.

CRANBERRY BBQ CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet brown the chicken in butter/margarine. Season with salt and pepper. Remove from skillet and place in a lightly greased 9x13 inch baking dish.
• In the drippings (in the skillet), saute onion and celery until tender. Add cranberry sauce and barbecue sauce. Mix well.
• Pour cranberry mixture over chicken and bake in the preheated oven for 90 minutes, basting every 15 minutes.

GRILLED CRANBERRY CHICKEN

Steps:

• 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.
• 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.
• Grill an additional 30 minutes. Baste every 10 minutes with the sauce, continuing to turn the chicken.
• 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).