Grilled Cranberry Glazed Chicken – Massachusetts Style

Introduction

This Grilled Cranberry Glazed Chicken is a nod to Massachusetts’ rich cranberry industry. The tangy, sweet, and smoky cranberry glaze caramelizes beautifully on the Arteflame grill, while the reverse searing method ensures a juicy, flavorful bite in every piece. Searing the chicken breast at 1,000°F on the center grill grate locks in the juices, and finishing it on the flat cooktop creates the perfect texture. Let’s fire up the grill and make this delicious dish!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup cranberry sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and wait about 20 minutes for the grill to be ready.

Step 2: Prepare the marinade

1. In a mixing bowl, combine cranberry sauce, Dijon mustard, balsamic vinegar, honey, minced garlic, smoked paprika, salt, and black pepper.
2. Whisk until smooth.
3. Reserve 1/4 cup of the marinade to use as a glaze.

Step 3: Marinate the chicken

1. Place the chicken breasts in a shallow dish or resealable bag.
2. Pour the remaining marinade over the chicken, ensuring all pieces are well coated.
3. Marinate for at least 30 minutes, up to 2 hours for deeper flavor.

Step 4: Sear the chicken

1. Melt 1 tablespoon of butter on the center grill grate.
2. Place the chicken breasts on the center grill grate and sear for 2 minutes per side to lock in juices.

Step 5: Finish cooking on the griddle

1. Move the seared chicken to the flat cooktop surrounding the center grate.
2. Cook for about 6-8 minutes per side, brushing with the reserved cranberry glaze halfway through.
3. Remove the chicken when the internal temperature reaches 150°F (it will continue to cook to 165°F off the grill).

Tips

• Let the chicken rest for 5 minutes after grilling to redistribute juices.
• Use a meat thermometer to ensure perfectly cooked chicken.
• If the glaze thickens too much, warm it slightly on the flat griddle before brushing on the chicken.

Variations

• Spicy Cranberry Chicken: Add 1 teaspoon of crushed red pepper flakes to the marinade for extra heat.
• Herb-Infused Cranberry Chicken: Mix in 1 tablespoon of fresh rosemary or thyme for an aromatic twist.
• Citrus Cranberry Chicken: Add the zest and juice of one orange for a tangy citrus balance.
• Bourbon Glazed Chicken: Stir in 2 tablespoons of bourbon for a deeper, smoky-sweet flavor.
• Maple Cranberry Chicken: Swap honey for 1 tablespoon of maple syrup to enhance the sweetness.

Best pairings

• Grilled asparagus with butter
• Smoky roasted sweet potatoes
• Grilled garlic bread
• A glass of dry Chardonnay or light Pinot Noir

Conclusion

Using the Arteflame grill to prepare this Grilled Cranberry Glazed Chicken elevates the flavors and guarantees perfectly juicy meat. With its high-temperature searing and gradually reducing heat zones, the grill is perfect for mastering the reverse searing technique. Serve this delicious dish for an unforgettable meal.