Grilled Chicken Breasts with Tex Mex Cranberry Glaze

Grilled Chicken Breasts with Tex Mex Cranberry Glaze

Grilled Chicken Breasts with Tex Mex Cranberry Glaze
  • Prep Time

    15 minutes
  • Cooking Time

    40 minutes
  • Serving Size

    4 servings


  • Jellied Cranberry Sauce1 14-ounce can
  • Cumin2 teaspoons
  • Grated lime peel1 teaspoon
  • Lime juice2 tablespoons
  • Jalapeno pepper1
  • Bone-in chicken breast halves4
  • Salt1/2 teaspoon
  • Ground black pepper1/4 teaspoon
  • Chopped fresh cilantro
  • Featured Product

    Jellied Cranberry Sauce


Heat grill. Combine cranberry sauce, cumin, lime peel, lime juice and jalapeno pepper in a small saucepan. Cook over medium heat, whisking often, just until glaze is smooth. Set aside 1 cup glaze to serve with chicken. Sprinkle chicken breast halves with salt and pepper; place skin side down on grill. Cover grill. Cook 20 to 30 minutes or until juices run clear when thickest part of chicken is pierced or until internal temperature reaches 170°F on a meat thermometer, turning occasionally and brushing with remaining glaze during last 10 minutes of cooking time. Heat reserved glaze until hot; serve over chicken. If desired, garnish with cilantro. Makes 4 servings. Per Serving: Cal. 452 (23%DV), Fat Cal. 126, Pro. 34g (67%DV), Carb. 42g (14%DV), Fat 14g (21%DV), Chol. 101mg (34%DV), Sod. 390mg (16%DV), Vit. A 31RE (3%DV), Vit. C 4mg (7%DV), Vit. E <1mg (3%DV), Calcium 29mg (3%DV), Iron 1mg (6%DV), Folate 6Ug (2%DV), Zinc 1mg (9%DV), Pot. 343mg (10%DV), Dietary Exchange: Fruit 3, Meat 4, Fat 1