Grilled Chicken with a Cranberry Chipotle Citrus Glaze
Recipe for Grilled Chicken with a sweet and spicy Cranberry Chipotle Citrus Glaze. This chicken is sweet, spicy, tangy.
Servings: 4 servings
Cost: $18
Ingredients
- 2 chicken halves (ask your butcher to cut a 5-pound roaster in half)
- ½ cup chicken dry rub (see notes for our preferred dry rub)
For the Cranberry BBQ Sauce
- 1 tablespoon olive oil
- 1 clove garlic, diced
- 1 can jellied cranberries
- 2 oranges, juiced (about ½ a cup)
- ½ lemon, juiced
- 1 tablespoon brown sugar
- 1 teaspoon juice from a can of chipotle in adobo sauce (just the juice)
- 1 small chipotle pepper from a can of chipotle in adobo sauce, finely diced (bigger will mean hotter)
- ⅛ teaspoon kosher salt
Instructions
For the Cranberry BBQ Sauce
- Sauté: Preheat a small saucepan over medium-low heat. Add olive oil and garlic and sauté for about 2 minutes or just as the garlic starts to brown a bit.
- Combine and Simmer: Add the canned jellied cranberries, orange juice, and lemon juice, and stir until it liquifies. Then add brown sugar, adobo sauce, diced chipotle pepper, and salt. Stir to incorporate and bring the sauce up to a simmer. Continue to simmer for about 10 minutes to thicken. Can be made in advance.
For the Grilled Chicken
- Preparation: Preheat your grill for direct/indirect method targeting 450 - 500 degrees in the cooking chamber. Prepare chicken by patting it dry thoroughly. Add your dry rub liberally to both the top and bottom of the chicken. It can be seasoned 2 – 24 hours prior to cooking.
- Grill Direct: Add chicken to the direct side of the grill, skin side down first. Grill for roughly 3 minutes over high heat or until you see a nice sear mark. Then flip the chicken, and repeat for another three minutes. (If your rub has a lot of sugar, watch for flare-ups to avoid charring.)
- Grill Indirect: Then move the chicken to the indirect side of the grill and cover, letting cook for another 10 minutes or until the internal temperature of the chicken at the thickest part (we check breast and thigh) reads 155 degrees Fahrenheit using an instant-read thermometer.
- Glaze: Once the internal temperature is at 155 F, it's time to glaze. Glaze both sides of the meat and return to the grill on the indirect side until the internal temperature of the chicken in the same two areas reads 165 degrees Fahrenheit.
- Rest: Remove, and then glaze a second time, and let it rest for 10 minutes. Then slice and serve with your favorite sides and a glass of wine.
Notes
We use our Ultimate Dry Rub for Chicken for this recipe. Feel free to substitute with your favorite chicken dry rub (but seriously, ours is awesome!).
Nutrition
Calories: 514kcal | Carbohydrates: 18g | Protein: 37g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 210mg | Potassium: 561mg | Fiber: 3g | Sugar: 10g | Vitamin A: 647IU | Vitamin C: 46mg | Calcium: 140mg | Iron: 5mg
