Cranberry Bbq Chicken Recipes

Steps:

• Place the chicken breasts in a glass or non-reactive baking dish.
• Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
• Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.

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:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
• Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

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:

• Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off and discard excess skin.
• In large bowl, mix remaining ingredients. Add chicken; stir to coat well. Cover and refrigerate 2 to 3 hours, stirring occasionally.
• Heat oven to 375°F. Line 15x10x1-inch pan with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. Remove chicken from marinade; reserve marinade. Place chicken in pan.
• Bake 50 to 60 minutes or until well browned and no longer pink in center. Meanwhile, in 1-quart saucepan, heat marinade to boiling over medium-high heat. Reduce heat to medium; cook 3 to 4 minutes longer, stirring occasionally, until slightly thickened. Brush chicken with sauce halfway through baking.

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.

Steps:

• Preheat oven to 325*F.
• In a small bowl stir together all ingredients except turkey and sauce. Set spice mixture aside.
• Remove neck and giblets from turkey(or chicken); discard. Rinse turkey; pat dry with paper towels. Starting at neck end, loosen skin by sliding your fingers underneath, separating skin from mneat. Rub spice mixture under skin, over breast, and toward thighs.
• Rub 2 tbls. of olive oil over turkey. Pull neck skin to back; fasten with a small skewer. Tuck wings under breast. Loop kitchen string around drumsticks; tie securely to tail. Place turkey, breast side up, on a rack in a roasting pan. Insert an oven going meat thermometer into center of an inside thigh muscle, avoiding bone. Cover loosely with foil.
• Roast 2 3/4 hours. Remove foil. Roast 15-45 minutes more, or until thermometer reaches 175*F. Generously brush turkey with 1/2 cup cranberry BBQ sauce the last 15 minutes. Remove from oven.
• Cover turkey with foil. Let stand 15 minutes. Remove foil. Sprinkle with fresh oregano. Serve with remaining cranberry BBQ sauce and kumquats(or other fruit of choice).
• Cranberry BBQ Sauce:.
• In a medium saucepan cook finely chopped onion in olive oil over medium heat, about 6 minutes. Add 1 can whole cranberry sauce, cranberry pomegranate juice, chili sauce, balsamic vinegar, and dry mustard.
• Bring to boiling; reduce heat. Simmer, uncovered, 25 minutes or until thickened.
• Stir in snipped oregano; cook 1 minute more.
• Makes 2 1/2 cups.

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!