Cranberry Barbecued Chicken Recipes

Steps:

• Brush grill rack with canola or vegetable oil. Heat gas or charcoal grill. Mix half of the cranberry sauce with the syrup. Sprinkle salt over chicken.
• Place chicken on grill over medium heat. Cover grill; cook 10 minutes. Turn chicken. Cover grill; cook 10 to 15 minutes longer, brushing occasionally with cranberry-syrup mixture, until juice of chicken is clear when center of thickest part is cut (170°F). Discard remaining cranberry-syrup mixture.
• Serve chicken with remaining cranberry sauce.

Steps:

• Dissolve the bouillon cube in the water; combine with the next 6 ingredients in the container of a blender. Cover, process until the sauce is smooth. Put half the sauce in one bowl, half in another. Set aside.
• Sprinkle the chicken with salt and pepper. Grill chicken, starting skin side down, over hot coals for 30 minutes, turning every 10 minutes. Baste the chicken with one of the bowls of the sauce.
• Grill an additional 30 minutes. Baste every 10 minutes with the sauce, continuing to turn the chicken.
• Serve chicken with the reserved sauce. (the one from the bowl that you set aside and haven't used -- do not use the sauce that you have been brushing on the chicken while it cooked).

Steps:

• Combine all ingredients in a slow cooker.
• Cover and bake on high for 4 hours or on low for 6-8 hours.
• Before serving, you may want to pull the meat out and thicken the sauce with flour or corn starch (optional).

Steps:

• Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes.

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• Heat butter with oil in a large skillet over medium-high heat.
• Season the chicken with salt and pepper, then add to the skillet; cook on both side until lightly browned, then place the chicken skin-side up into the baking dish (leave the drippings in the pan).
• Add in the onion, celery, garlic and cayenne pepper (if using) adding in a little more oil if needed; sate for about 3 minutes; stir in the cranberry sauce and BBQ sauce; bring to a light simmer, stirring until completey combined, then pour over the chicken.
• Bake uncovered for about 50 minutes or until chicken is tender and cooked through, basting with the sauce a couple times during baking.
• Delicious!

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, barbecue sauce, onion, celery, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with rice. Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.