Grilled Chicken with Tex Mex Cranberry Glaze
INGREDIENTS
1 can (348 mL) Ocean Spray® Jellied Cranberry Sauce
2 tsp (10 mL) cumin
1 tsp (5 mL) grated lime peel
2 tbsp (30 mL) lime juice
1 jalapeno pepper, seeded, finely chopped
4 bone-in chicken breast halves or legs (about 2 ½ pounds/ 1 1/4 kg)
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground black pepper
Chopped fresh cilantro, if desired
Directions:
Heat grill. Combine cranberry sauce, cumin, lime peel, lime juice and jalapeno pepper in a small saucepan. Cook over medium heat, whisking often, until smooth. Set aside 1 cup (250 mL) to serve with chicken.
Sprinkle chicken breast halves or legs with salt and pepper; place skin side down on grill. Cover grill. Cook 20 to 30 minutes or until juices run clear when thickest part of chicken is pierced. Turn occasionally and brush with remaining glaze during last 10 minutes of cooking time.
Heat reserved glaze ; serve over chicken. Garnish with cilantro.