8 bone-in, skin-on chicken thighs
2 tablespoons adobo seasoning with pepper
1/2 cup canola oil
2 tablespoons salted butter
4 slices thick-cut bacon, chopped
1 small shallot, minced
2 cloves garlic, minced
1 15.5-ounce can cannellini beans, drained and rinsed
1/2 teaspoon cayenne pepper
2 cups good-quality chicken stock
1 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce
3/4 cup Ocean Spray® Craisins® Original Dried Cranberries
1/4 cup dry sherry
1 teaspoon lemon juice
4 ounces fresh feta cheese
Rub chicken thighs with adobo seasoning and oil at least 1 hour before grilling. (The night before is even better.)
Melt butter in pan on grill’s side burner over medium-high heat. Add bacon; cook until crispy. Remove from pan, leaving drippings in pan. Add shallot and garlic; cook until lightly browned, stirring frequently. Add beans and cayenne; cook for 5 minutes longer. Add stock, cranberry sauce, sweetened dried cranberries, sherry and lemon juice; bring to a low boil. Cook for 10 minutes; stirring occasionally. Remove from heat; add bacon. Keep warm.
Preheat grill. Grill chicken until cooked through; transfer to large New England Patriot serving platter. Pour cranberry mixture over chicken. Crumble feta over cranberry mixture.
Makes 4 servings.
Ocean Spray 2010 Tailgating Recipe Contest Finalist
Daniel Rinaldi of Cranston, RI