Christmas-Season Grilled Chicken: Cranberry-Orange Glaze
Choose boneless skinless chicken breast for this grilled chicken to ensure a lean result that cooks quickly. Slice each breast into 2-cm thick medallions. This specific thickness allows for even cooking and prevents the exterior from burning before the centre reaches 74°C (165°F). Marinate the meat for 30 minutes in the refrigerator to let the rosemary and thyme penetrate the fibres.
This dish combines a savoury herb marinade with a reduced glaze of cranberry juice, orange juice, and soy sauce. You brush the syrup onto the meat during the final 2 minutes of grilling at 200°C (400°F). This timing allows the sugars to caramelise without scorching. The result is a juicy meat with a sparkling, sweet-savoury finish that pairs well with roasted root vegetables.
Christmas-Season Grilled Chicken: Cranberry-Orange Glaze
Recipe cardIngredients
Instructions
-
Prepare the marinade
Combine the olive oil, minced garlic, lemon juice, rosemary, thyme, salt, black pepper and honey in a large bowl. Stir until the mixture is smooth. This ensures the herbs and salt are evenly distributed for consistent seasoning.
-
Cut and marinate chicken
Slice each chicken breast into two 2-cm thick medallions. This thickness allows for even cooking and a festive look. Stir the meat into the bowl to coat every piece, cover with plastic wrap and refrigerate for 30 minutes to let the flavours penetrate the meat.
-
Reduce the glaze
Whisk cranberry juice, orange juice, apple cider vinegar, soy sauce, grated ginger and orange zest in a small saucepan. Simmer gently and turn frequently. Remove from heat when the mixture reduces by 25% and becomes syrupy so it clings to the meat.
-
Heat the grill
Pre-heat your grill to 200°C (400°F) on the medium-high setting. If using charcoal, wait until the coals turn a light-orange colour. Lightly brush the grate with olive oil to prevent the chicken from sticking.
-
Sear the medallions
Pat the chicken dry with a paper towel and let it sit at room temperature for 5 minutes. Grill the medallions for 5-6 minutes on the first side. You want a deep golden-brown colour and clear grill marks.
-
Glaze and finish
Flip the chicken and grill for another 5-6 minutes. Brush the glaze over each piece during the final 2 minutes. Repeat this once more before turning to allow the sugars to caramelise into a glossy coating.
-
Check and rest
Insert a digital meat thermometer into the thickest part of a medallion until it reads 74°C (165°F). Remove the meat from the grill. Tent it loosely with aluminium foil for 5 minutes so the juices redistribute and stay in the meat.
-
Slice and serve
Slice the rested chicken across the grain into thin strips. Arrange the slices on a warm platter. Drizzle with the remaining glaze and sprinkle with chopped parsley for a pop of colour.
Use a digital meat thermometer rather than timing alone. Lean chicken breast overcooks quickly, becoming dry and tough. Internal temperature is the most reliable indicator of doneness; remove the meat from the grill immediately once it hits 74°C (165°F) to preserve the moisture.
What to serve with it
Pair the sliced chicken with roasted sweet potatoes to create a contrast of reds and golds. Steamed green beans tossed in olive oil, lemon zest and sea salt provide a freshness that balances the sweet glaze. Finish the plate with fresh cranberries, orange segments and a sprig of rosemary for a holiday presentation.
Storing and reheating
Do not leave the cooked chicken at room temperature for longer than 2 hours to avoid bacterial growth. For long term storage, wrap the chicken tightly in cling film and aluminium foil to freeze for up to 3 months. Thaw the meat overnight in the fridge before you reheat it.
Nutrition per serving
- Calories
- 310
- Protein
- 38.5 g
- Carbs
- 14.2 g
- Fat
- 9.1 g
- Fiber
- 1.2 g
- Sugar
- 9.5 g
Estimated, and offered as a guide rather than a medical figure.
Made it? Rate it.
Questions people ask
Can I use chicken thighs instead of breast?
Yes, you can use boneless thighs. They are more forgiving than lean breast meat, but you must adjust the grilling time until the internal temperature reaches 74°C (165°F) to ensure the meat is fully cooked and safe to eat.
How do I stop the glaze from burning on the grill?
Apply the glaze during the final 2 minutes of cooking. The sugars in the honey and juices caramelise quickly, so adding them too early will cause the glaze to burn before the chicken reaches the correct internal temperature.
What can I use if I do not have cranberry juice?
Substitute the cranberry juice with pomegranate juice or a mix of red grape juice and a squeeze of lemon. These provide the necessary acidity and deep red colour required to balance the sweetness of the honey and orange.
Do I have to slice the chicken into medallions?
Yes, slice the breasts into 2-cm thick pieces. This ensures the chicken cooks evenly and quickly. Large breasts often overcook on the outside before the centre reaches the safe temperature of 74°C (165°F).
