Cranberry Glazed Chicken Recipes

Steps:

• Preheat the broiler to high with an oven rack set about 4 inches from the heat source. Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint.
• Toss the chicken wings and vegetable oil on a baking sheet until well coated. Sprinkle with salt and a few grinds of pepper. Broil the wings until the skin starts to crisp and brown, about 12 minutes. Remove the pan from the oven and flip the wings over. Broil the other side until crisp and golden brown, about 8 minutes more.
• Meanwhile, put the cranberries in a food processor and pulse until you have small pieces. Add them to a medium skillet with the sweet chili sauce and 3/4 cup water. Add all of the scallion whites and 2 of the scallion greens. Bring to a boil, reduce the heat and simmer until thickened, about 3 minutes. Strain into a medium bowl, pressing to get as much liquid through as possible. Return the liquid to the skillet and simmer until thick and shiny, like a glaze.
• Remove the wings and check for doneness; if a knife inserted into the meat closest to the bone is no longer pink, it's done. Toss the wings in the sauce bowl until well coated, return to the baking sheet and broil until the glaze turns shiny and the skin has blistered spots of char, 1 to 3 minutes. Check the wings every minute at this stage to ensure the glaze does not burn. If your glaze is not sticking as well as you would like, apply the glaze with a pastry brush.
• Sprinkle the remaining scallion greens over the top of the wings. Serve while hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
• Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

Steps:

• In a small saucepan, combine cranberries and 1/4 cup whiskey. Bring to a boil; cook until liquid is evaporated. Transfer to a blender. Cover and process until blended. Place in a small bowl; stir in the butter, 2 teaspoons thyme, salt and pepper. Set aside., In the same saucepan, combine the cranberry juice, brown sugar and remaining whiskey. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in remaining thyme., With fingers, carefully loosen skin from each chicken breast; rub butter mixture under the skin. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 30-40 minutes or until juices run clear, basting occasionally with cranberry mixture.

Steps:

• Set oven to 350 degrees.
• Butter a large casserole dish.
• Combine flour with seasoning salt, pepper and garlic powder.
• Coat the chicken pieces in the flour mixture.
• Heat butter and oil in a large skillet over medium heat.
• Brown the chicken pieces on both sides, then place in the baking dish (do not clean skillet).
• In the same skillet with the drippings mix the water, brown sugar, vinegar, 1 tablespoon flour, cinnamon, cloves, allspice and 1/2 teaspoon salt.
• Add in cranberries and cook slowly stirring constantly until the cranberry skins pop and the mixture thickens (about 10-15 minutes).
• Pour the sauce over the chicken in the baking dish.
• Bake for about 45-50 minutes, or until the chicken is cooked.

Steps:

• Make and freeze the stuffing: Mash together the goat cheese, shredded cheese, cranberries, Italian seasoning and salt and pepper to taste in a bowl with a fork. (You can use your hands to mix it really well.) Taste a 'lil bit and add a pinch of salt if needed. Divide the cheese mixture into four sections and shape into torpedo-like logs a bit shorter than the length of the chicken breasts. Wrap each in plastic wrap. Freeze until firm, at least 1 hour or up to overnight.
• Prepare the chicken: Use a paring knife to cut a pocket into the short, fat end of a chicken breast, that will run through much of the length of the breast, without cutting all the way through. It may take a few strokes with the knife. Repeat with the remaining chicken breasts. Remove the stuffing from the freezer and insert one log in each pocket. If necessary, trim the logs to fit into the pockets. Secure the openings with toothpicks.
• Season and grill the chicken: Preheat the grill for direct and indirect grilling at 350 degrees F and oil the grates.
• Brush olive oil on the chicken and sprinkle on all sides with salt and pepper. Place the chicken over the direct heat of the grill and cook until a peek beneath reveals grill marks, 5 to 7 minutes. Flip and place over the indirect heat of the grill to finish. Remove when a check with a thermometer shows the chicken to be at around 155 degrees F, 20 to 25 minutes. Remove the chicken from the grill and tent with aluminum foil for 5 to 10 minutes. The temperature of the chicken should increase to 165 degrees F.
• Make the glaze: Combine the chicken stock, cranberries, honey, Italian seasoning and salt and pepper to taste in a small saucepan over medium-high heat. Cook, stirring, until reduced and slightly thickened, about 15 minutes.
• Remove the toothpicks from the chicken, transfer to plates, and serve each with a spoon of glaze over the top.

Steps:

• Bring broth and vegetables to boil in large saucepan on medium heat. Stir in couscous; cover. Remove from heat. Let stand 5 min. or until broth is completely absorbed.
• Meanwhile, cook chicken in large skillet sprayed with cooking spray on medium heat 5 to 6 min. on each side or until done (165°F). Remove from skillet; cover to keep warm.
• Add barbecue sauce, cranberry juice cocktail and syrup to skillet; stir. Bring to boil on medium-high heat; simmer on medium-low heat 3 min. or until thickened, stirring constantly.
• Serve chicken and couscous mixture topped with barbecue sauce mixture; sprinkle with sunflower kernels.

Steps:

• Mix first 4 ingredients until blended.
• Heat oil in large skillet on medium-high heat. Add chicken; cook 2 min. on each side or until evenly browned on both sides.
• Pour ketchup mixture over chicken; cover. Simmer on medium-low heat 9 to 10 min. or until chicken is done, turning after 5 min.

Steps:

• Combine all ingredients in saucepan and stir over low heat until smooth.
• (Rub salt and pepper over chicken(s) and grill or bake in the oven until cooked)
• During the last 30 minutes of cooking, brush with the glaze often.

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.