Roast Chicken Breasts with Cranberry-Horseradish Relish

In Holiday & Seasonal by Dave DeWittLeave a Comment

Chicken is one of the most popular meats to be cooked on an outdoor grill. Because chicken cooks quickly, it’s well-suited for winter grilling. This recipes pairs grilled chicken with a seasonally inspired relish that combines the tang of uncooked cranberries with the sweet heat of horseradish. (This recipe requires advance preparation.)

cranberry chicken recipe
Roast Chicken Breasts with Cranberry-Horseradish Relish
Print Recipe
Heat Scale: Medium
Servings
4 servings
Servings
4 servings
cranberry chicken recipe
Roast Chicken Breasts with Cranberry-Horseradish Relish
Print Recipe
Heat Scale: Medium
Servings
4 servings
Servings
4 servings
Instructions
Cranberry-Horseradish Relish
  1. Prepare the relish at least one day in advance. The relish will keep, covered and refrigerated, for one week.
  2. Using a small food processor, roughly chop the cranberries. Add the sugar, horseradish and lemon juice. Pulse to combine. Transfer the relish to a storage container and refrigerate at least one day. Serve at room temperature.
Chicken and Marinade
  1. Combine the marinade ingredients in a small bowl.
  2. Trim any fat from the chicken and gently pound to an even thickness. Place the chicken in a resealable plastic bag and add the marinade. Marinate for at least one hour or up to four hours.
  3. Remove the chicken from the marinade and pat dry; season with salt and pepper.
  4. Preheat the grill for medium high (375 degrees F.) direct cooking.
  5. Grill the chicken for seven to eight minutes per side or to an internal temperature of 165 degrees F. Transfer the chicken to a warmed platter and bring to the kitchen. Tent the chicken with foil and let it rest for five minutes before serving.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

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