Description
A delightful and festive recipe for Cranberry Orange Chicken that combines the tangy flavors of cranberries and the citrusy zing of oranges with tender chicken, creating a perfect balance of sweet and savory. This dish is bursting with seasonal flavors and is sure to impress your guests.
Ingredients
Units
Scale
Chicken:
- 4–5 chicken thighs – with skin or chicken breasts
Cranberry Orange Sauce:
- 1/2 cup fresh cranberries or frozen – thawed
- 1 tablespoon honey or maple syrup
- 1 tablespoon olive oil
Marinade:
- 1/4 cup fresh cranberries
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 1 large orange, zested and juiced
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Prepare Marinade: Combine all the marinade ingredients in a food processor and blend until smooth and well-mixed.
- Add chicken to marinade: Place chicken in a ziplock bag or container, pour marinade over the chicken, and marinate for two hours or overnight.
- Bake: Preheat oven to 375F. Transfer chicken to a roasting pan, pour marinade over chicken, add cranberries, and bake for 25-30 minutes. Brush with honey and olive oil mixture, then broil for 2-3 minutes until crispy.
- Garnish and serve: Garnish with orange zest and cranberries before serving.
Notes
- Fresh is best: Use fresh orange juice and zest for a vibrant sauce. If using frozen cranberries, thaw and drain excess water.
- Don’t overcook: Chicken is done at 155°F; it’ll reach 165°F as it rests.
- Rest the chicken: Let it rest for 10 minutes after cooking to reabsorb juices.
- Food safety: Ensure chicken is fully cooked to avoid illness.
- Additional tips: Frozen cranberries work, pound chicken breasts for even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
