Best Cranberry Glazed Chicken Recipes

CRANBERRY GLAZED STICKY CHICKEN WINGS

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.

CRANBERRY GLAZED CHICKEN

Steps:

• Flatten chicken breasts by placing meat between two pieces of plastic wrap. Starting in the center, pound chicken with a mallet or rolling pin to an even thickness.
• Thoroughly mix ketchup with cranberry sauce, sugar and allspice.
• Heat oil in a large skillet over medium high heat. Brown chicken for 2 minutes on each side then reduce heat.
• Pour sauce mixture over chicken in skillet. Cover and simmer 4 minutes, stirring occasionally. Turn chicken; simmer an additional 5 minutes or until chicken reaches internal temperature of 165 degrees F (74 degrees C) or is cooked through.

GRILLED MAPLE AND CRANBERRY GLAZED CHICKEN

Steps:

• Brush grill rack with canola or vegetable oil. Heat gas or charcoal grill. Mix half of the cranberry sauce with the syrup. Sprinkle salt over chicken.
• Place chicken on grill over medium heat. Cover grill; cook 10 minutes. Turn chicken. Cover grill; cook 10 to 15 minutes longer, brushing occasionally with cranberry-syrup mixture, until juice of chicken is clear when center of thickest part is cut (170°F). Discard remaining cranberry-syrup mixture.
• Serve chicken with remaining cranberry sauce.

CRANBERRY GLAZED CHICKEN

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.

CRANBERRY-GLAZED CHICKEN

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.

SLOW COOKER CRANBERRY GLAZED CHICKEN RECIPE - (4.2/5)

Steps:

• Place the chicken and onion in the slow cooker. Add all the remaining ingredients in a mixing bowl and stir to combine. Pour the sauce over the chicken. Cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours. Serve with Betty Crocker™ Potato Buds™ instant mashed potatoes with some extra sauce on the side.

MAPLE-AND CRANBERRY-GLAZED CHICKEN

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix half of the cranberry sauce with the syrup. Sprinkle salt over chicken.Cover and grill chicken 4 to 5 inches from medium heat 10 minutes turn chicken. Grill 10 to 15 minutes longer, brushing occasionally with cranberry mixture, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with remaining cranberry sauce.1 Serving: Calories 365 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 75mg Sodium 310mg Carbohydrate 49g (Dietary Fiber 1g) Protein 27g% Daily Value: Vitamin A 2% Vitamin C 0% Calcium 2% Iron 6%Diet Exchanges: 2 Starch, 3 Lean Meat, 1 FruitBetty's TipFor an autumn treat, try serving this chicken with sage dressing and roasted root vegetables, such as carrots, onions, parsnips and rutabagas.

SLOW COOKER CRANBERRY GLAZED CHICKEN

Steps:

• Place the chicken and onion in the slow cooker. Add all the remaining ingredients in a mixing bowl and stir to combine. Pour the sauce over the chicken. Cook on LOW for 6-8 hours or HIGH for 4-5 hours.
• Serve with Betty Crocker™ Potato Buds™ instant mashed potatoes with some extra sauce on the side.

CRANBERRY-PECAN GLAZED CHICKEN DINNER

Steps:

• Bring broth to boil in medium saucepan on medium-high heat; stir in rice. Cover; simmer on medium-low heat 3 min. Add broccoli and cranberries; stir. Simmer, covered, 2 min. Remove from heat; let stand 5 min. or until broth is completely absorbed.
• Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken thighs; cook 8 to 10 min. on each side or until done (170°F). Remove from skillet; cover to keep warm.
• Add barbecue sauce, juice and syrup to same skillet; stir. Bring to boil; cook on medium-high heat 3 min. or until thickened, stirring occasionally. Fluff rice with fork. Serve chicken and rice topped with sauce and nuts.

CRANBERRY GLAZED CHICKEN BREASTS

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.