AuthorKimDifficultyBeginner

I made this as a freezer meal so check out my video below to see all the ways I prepped a massive chicken haul. This marinade is terrific on both chicken and meatballs! Any cranberry sauce would work for this; try it with a jar of cranberry chutney which made it extra special because of all the apples and spices. It would be a great way to use up leftover cranberry sauce after Thanksgiving too!

Yields1 Serving

2 ½ lbs boneless skinless chicken breast or thighs

1 cup cranberry sauce or cranberry chutney

½ cup ketchup

¼ cup brown sugar

½ cup white wine vinegar (I used Champaign vinegar)

½ cup grated onion

2 tbsp garlic powder

½ tsp Worchester sauce

½ cup olive oil

1 tsp salt

½ tsp pepper

Cube, slice OR butterfly chicken pieces and add to a Ziploc bag or bowl.

Pour remaining ingredients over chicken and mix to coat all pieces. Marinate for minimum of 3 hours (or freeze for a future date).

Preheat oven to 400 ℉. Place chicken mixture in 9x13 baking dish and bake for 25-35 minutes.

*Can also be cooked on the grill, sautéed on the stovetop, cooked in an Instant Pot or slow cooked in a Crock Pot.

Ingredients