Grilled Maple Cranberry Chicken

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower in calories, while honey is more affordable.

cranberry sauce

🥗Healthier: homemade cranberry sauce

💰Cheaper: canned cranberry sauce

Homemade can be lower in sugar, while canned is often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is often less salty.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is typically cheaper.

Trim the chicken breasts as needed.

Inject the chicken breasts with orange juice using an injecting needle, inserting into the thickest part and squeezing slowly to create a bulge.

Dust the injected chicken breasts with salt and black pepper.

In a bowl, mix half of the whole berry cranberry sauce with maple syrup to create a glaze, setting aside the other half for garnish.

Preheat the grill to low medium heat, adjusting the dampeners to halfway closed.

Oil the grill grates using a paper towel dipped in vegetable oil to prevent sticking.

Brush the cranberry maple mixture onto the chicken breasts and place them on the grill, with the thickest part closest to the fire.

Close the grill lid and cook for 10 minutes.

After 10 minutes, flip the chicken over and baste with the cranberry maple sauce again, cooking for another 10-15 minutes.

Check the internal temperature of the chicken, aiming for 160-165°F, and move to the indirect side of the grill if necessary to finish cooking.

Baste the chicken one last time before removing it from the grill, ensuring all sides are covered with the glaze.

Serve the chicken with the reserved cranberry sauce as a garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens