cranberry grilled chicken quarters

Lynnda Cloutier


A chicken dish just in time for the holidays.Source: Unknown

pinch tips: How to Carve a Whole Chicken




1/2 cup cranberry sauce
4 tablespoons tomato sauce
1 tablespoon light brown sugar
1 tablespoon vinegar
1 tablespoon mustard
1/4 teaspoon garlic powder
3 pounds boiling chicken, quartered
rice pilaf, optional
parsley, optional

Directions Step-By-Step

preheat barbecue to high. In a small pan, mix cranberry sauce, tomato sauce, Brown sugar, vinegar, mustard and garlic powder. Bring to a boil, reduce heat and simmer, uncovered, for five minutes, stirring occasionally.
Break the wing, hip and drumsticks joints so the chicken pieces lie flat. Barbecue chicken, skin side down, over direct heat for 20 minutes. Turn chicken, grill for a further 20 to 30 minutes or until chicken is tender, brushing occasionally with sauce. The chicken can be cooked in a kettle or Weber for 50 to 60 minutes. Heat any remaining sauce until bubbly. Serve chicken with sauce and if desired Rice pilaf and parsley. Serves four.

About this Recipe

Course/Dish: Chicken