Cranberry Glazed Chicken and Grilled Potatoes

Fire up the grill and brew a jar of iced tea

Customer Rating: not rated

Yield: 4 servings

Ingredients

Glaze:
1/4	cup	chopped onion

1	Tablespoon	vegetable oil

1/2	cup	ketchup

1/4	cup	firmly packed brown sugar

1/2	can	(16 oz.) jellied cranberry sauce


Grilled Potatoes:
4		medium russet potatoes, unpeeled

		Chopped onions

		Parsley

		Salt

		Pepper


Chicken:
2 1/2 -	3 lbs.	split chicken breasts

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories:	330
Calories From Fat:	81
Total Fat:	9g
Cholesterol:	78mg
Sodium:	420mg
Total Carbohydrates:	36g
Protein:	26g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Preheat grill.

In medium saucepan, cook onion in oil until crisp-tender. Stir in ketchup, brown sugar and cranberry sauce. Cook over low heat until cranberry sauce is melted, stirring occasionally.

Prepare potatoes. Cube unpeeled potatoes and place in large bowl. Add onions, parsley, salt and pepper. Mix together. Cut 4 12x9-inch sheets of foil. Add 1/4 mixture to each sheet. Wrap packet with double fold seal.

When ready to barbecue, place chicken and foil potato packets on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 40 to 60 minutes or until chicken is fork tender and juices run clear, turning often and brushing frequently with glaze during last 15 minutes of cooking. Turn potato packets frequently as they cook.

Heat any remaining glaze to a full rolling boil; serve with chicken.

Customer Comments

not rated

Cindy U Kansas City, MO

“This recipe was delicious. A real winner!”

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