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Cranberry Ginger Chicken



Ingredients for Cranberry Ginger Chicken

  • 2 cups cranberry juice
  • 1/2 cup sweetened, dried cranberries
  • 1 tsp. freshly grated ginger
  • 1 clove garlic
  • 11/2 pounds bone-in chicken thighs or breasts, skin removed
  • 2 T diced shallots
  • 1 T butter
  • 1/2 cup julienned carrots
  • 2 T chopped chives, for garnish



  • Stir cranberry juice, cranberries, ginger and garlic in large bowl until blended. Add chicken, cover, and marinate in refrigerator 1 to 2 hours. Remove chicken from marinade and season with salt and pepper. Reserve marinade.
  • Melt butter in medium saucepan. Add shallots and saute over medium heat until transparent. Add reserved marinade and bring to a boil, uncovered. Decrease heat to low and simmer 15 minutes, stirring occasionally, until reduced in half. Add carrots last 5 minutes of cooking.
  • Grill chicken over medium-high heat 4 to 6 minutes per side until juices run clear when pierced with a fork or chicken reaches internal temperature of 165 F.
  • Place grilled chicken on a large serving platter, drizzle with reduced marinade, and garnish with chopped chives. Serve with seasonal vegetables and a whole grain side dish like brown rice or quinoa.
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