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–+ servings

Grilled Chicken Breasts With Cranberry Sauce

Juicy grilled chicken breasts get a sweet-tangy cranberry glaze made with orange juice, honey, soy sauce, and Dijon. A fast weeknight dinner that tastes a little special.
Amanda
Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 5 minutes
Total Time 35 minutes
Serving Size 4 servings

Equipment

  • Grill (gas, charcoal, or grill pan)
  • Grill brush
  • Tongs
  • Meat thermometer
  • Basting brush
  • Medium saucepan
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • small bowl
  • cutting board
  • sharp knife
  • Plate and foil (for resting)

Ingredients

  • 4 boneless, skinless chicken breasts about 6 oz each
  • 2 tbsp olive oil plus more for grill grates as needed
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 14 oz jellied cranberry sauce 1 can
  • 1/4 cup orange juice
  • 2 tbsp honey adjust to taste
  • 1 tbsp soy sauce low-sodium if preferred
  • 1 tsp Dijon mustard
  • 1/2 tsp ground ginger
  • 1/4 tsp red pepper flakes optional

Instructions

  • Preheat a grill to medium-high (about 375–400°F). Clean the grates and lightly oil them.
  • Pat the chicken breasts dry. Rub with olive oil, then season both sides with salt, pepper, and garlic powder.
  • Grill the chicken for 6–7 minutes per side, turning once, until the thickest part reaches 165°F on an instant-read thermometer.
  • Transfer chicken to a plate and tent with foil. Rest for 5 minutes (this keeps it juicy).
  • Meanwhile, make the cranberry sauce: In a medium saucepan over medium heat, whisk together cranberry sauce, orange juice, honey, soy sauce, Dijon mustard, ground ginger, and (if using) red pepper flakes.
  • Bring to a gentle simmer and cook 5–7 minutes, stirring often, until smooth and glossy. Taste and adjust sweetness with a touch more honey or brightness with a splash more orange juice.
  • Slice the chicken (optional) and spoon warm cranberry sauce over the top. Serve immediately.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or in a skillet with a splash of water or broth to prevent drying out. Make-ahead: Cranberry sauce can be made up to 3 days ahead and warmed before serving.

Nutrition

Calories: 390kcal | Protein: 48g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 780mg