Cranberry-Grilled Chicken Quarters

Canned cranberry sauce provides the foundation for the tangy-sweet brushing sauce. Grill these chicken quarters on a warm fall day.

Cranberry-Grilled Chicken Quarters
15 mins
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  • 1/2 cup jellied cranberry sauce
  • 1/4 cup catsup
  • 1 tablespoon brown sugar
  • 1 tablespoon vinegar
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon garlic powder
  • 1 2 1/2- 3 pound broiler-fryer chicken, quartered
  • Rice pilaf (optional)
  • Parsley (optional)
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For sauce, in a small saucepan combine cranberry sauce, catsup, brown sugar, vinegar, mustard, and garlic powder. Bring to boiling; reduce heat and simmer, uncovered, 5 minutes, stirring occasionally.
Meanwhile, break wing, hip, and drumstick joints so chicken pieces lie flat. Grill chicken, skin side down, on an uncovered grill directly over medium coals for 20 minutes. Turn chicken; grill for 20 to 30 minutes more or until chicken is tender and no longer pink, brushing with sauce during the last 10 minutes of grilling. Heat any remaining sauce until bubbly. Serve sauce with chicken. Serve with rice pilaf and garnish with parsley, if desired. Makes 4 servings.


  • To grill by indirect heat:

    Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken, bone side down, on grill over drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and no longer pink, brushing occasionally with sauce during the last 10 minutes of grilling.

nutrition information

Per Serving: cal. (kcal) 356, Fat, total (g) 15, chol. (mg) 99, sat. fat (g) 4, carb. (g) 22, fiber (g) 1, pro. (g) 31, vit. A (RE) 72, vit. C (mg) 4, sodium (mg) 354, calcium (mg) 20, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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