Cranberry Teriyaki Chicken

We wanted something fun and festive, so Cranberry Teriyaki Chicken fit the bill. A really easy marinade made with just three ingredients. The recipe makes plenty so Ken could have several chicken breasts and Patti could have her favorite chicken legs. Chef of the Future Coconut Curry seasoning added another delicious layer of sweet and savory flavor. I’m glad we made a lot because it was great cold for our picnic lunch the next day.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Cranberry Teriyaki Chicken
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 40 minutes at 350 degrees (177c)
Grill: Louisiana Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Gourmet BBQ Pellet Northwest Apple

Ingredients: Cranberry Teriyaki Chicken

• 5lbs. your favorite chicken parts
• 2 cups bottled teriyaki sauce
• 1 14oz. can jellied cranberry sauce
• 1 Tablespoon Chef of the Future Coconut Curry Seasoning

Cranberry Teriyaki Chicken
A Wood Pellet Grill Recipe

 Our Ingredients

Cooking Directions: Cranberry Teriyaki Chicken

In a medium saucepot simmer marinade ingredients for about 5 minutes or until cranberry sauce is melted. Cool. In a marinader or large freezer bag add chicken and pour marinade into bag. Marinate for at least four hours, overnight would even better.

Preheat your Grill Grates to 400 degrees (205c) and place your chicken on for 20 minutes per side. I like to do a quarter turn at the halfway point for those beautiful flavor bars.

When the meat reaches an internal temperature around 175 degrees (80c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165 degrees (74c) but I like the higher temp for chicken because I think the meat flakes apart better. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Cranberry Teriyaki Chicken
A Wood Pellet Grill Recipe

In The Marinade

On the Hot Grill Grates

 Lookin Good

Cranberry Teriyaki Chicken
A Wood Pellet Grill Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Grill is just like your oven except it uses wood pellets and has wheels.

Do 40 minutes here at 350 (177c).

Note: The Pacific Living Outdoor Oven also has a smoke box.

Cranberry Teriyaki Chicken
A Wood Pellet Grill Recipe

Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What you Love,
Ken & Patti

Live your Passion and Do What You Love
Ken & Patti

http://datenightdoins.com
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Our Thanks To:

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com

Grill Grates
http://www.grillgrate.com/

Pacific Living Outdoor Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/

Louisiana Wood Pellet Grills
877 303 3134
http://www.louisiana-grills.com/

Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com

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