Happy Tuesday! I’ve got a Christmas inspired family favourite recipe for you guys today. It’s sweet, tangy and it will make you beg for seconds.
One of my favourite ingredients to use during the holidays is cranberries. They are such an easy fruit to use, add them to your turkey stuffing, make a sweet sauce for your mashed potatoes or take it to the next level and make a delicious Cranberry BBQ Chicken bake.
Keep following my #ChristmasCollabWithFafa during this month. Tomorrow, I’ve got a special guest featured recipe for you guys.
Cranberry BBQ Chicken
4 chicken breasts
1 1/2 cup cranberries
1/2 cup of water (add more if sauce gets to thick)
1/2 cup sugar (add more if too sour)
2-3 lemon slices
1/3 cup ketchup
1/3 tbsp Worcestershire sauce
3-4 tbsp honey
1 tbsp soya sauce
1/2 tbsp chilli flakes
1/4 tbsp paprika
Preheat over to 420 degrees F. Place 4 chicken breasts on baking pan and season with salt and black pepper and set aside.
In a medium sized saucer, mix in 1 1/2 cup of cranberries, water, sugar and lemon on high heat. Once boiling, set on medium heat and simmer for 10 mins until cranberries are soft and falling apart. Make sure the sauce isn’t too thick or dry. Add more water or sugar if needed.
In a small saucer, mix 1/3 cup of ketchup, Worcestershire sauce, honey, soya sauce, chilli flakes and paprika on high heat. Once boiling, pour mixture on chicken breasts and make sure each breast is coated well.
Finally, pour over cranberry sauce. Bake in the oven for 35-40 mins. Make sure not to over cook, as chicken breast tends to dry easily.
Serve with a side of baked sweet potato fries or a side of coleslaw salad.