Grilled Chicken with Craisins® Dried Cranberry Sauce

Grilled Chicken with Craisins® Dried Cranberry Sauce

Grilled Chicken with Craisins® Dried Cranberry Sauce


    • bone-in, skin-on chicken thighs8
    • Adobo seasoning with pepper 2 tablespoons
    • Canola oil 1/2 cup
    • Salted butter 2 tablespoons
    • Thick-cut bacon slices4
    • Small shallot1
    • Cloves garlic2
    • 15.5-ounce can cannellini beans1
    • Cayenne pepper1/2 teaspoon
    • Good-quality chicken stock 2 cups
    • Whole Berry Cranberry Sauce1 14-ounce can
    • Craisins® Original Dried Cranberries3/4 cup
    • Dry sherry1/4 cup
    • Lemon juice1 teaspoon
    • Fresh feta cheese 4 ounces
    • Craisins® Original Dried Cranberries front image.

      Featured Product

      Craisins® Original Dried Cranberries

    • Featured Product

      Whole Berry Cranberry Sauce


    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