Cranberry Glazed Chicken

Cooking Time: 45-50 min    Servings: 4-6

Products needed:

Olive Scene Serrano Honey Vinegar


  • 2 tablespoons Olive Scene medium Extra Virgin Olive Oil
  • 4 cloves garlic, crushed
  • 1 yellow onion, chopped
  • ¼ c dark brown sugar
  • ¼ c tomato paste
  • 1 tablespoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • ½ teaspoon rosemary
  • 5 tablespoons Olive Scene Serrano Honey Vinegar
  • 1 c fresh cranberries
  • 1 c vegetable broth
  • 2 ½ lb cut up chicken pieces
  • Seasonello (available at The Olive Scene) 
  • freshly ground pepper to taste


  1. Heat oil in a medium pot over medium high heat.
  2. Add garlic, onion, salt and pepper and cook, stirring occasionally, until deep golden brown, 12 to 15 minutes. 
  3. Add sugar, tomato paste, mustard and cayenne and cook, stirring constantly until darkened and fragrant, 2 to 3 minutes.
  4. Stir in vinegar and cranberries and continue to cook, stirring often, until cranberries begin to pop, 3 to 4 minutes.
  5. Stir in broth, bring to a boil, reduce heat to medium low and simmer until thickened, about 10 minutes.
  6. Set aside to let cool slightly.
  7. Heat grill to medium. Rinse chicken and pat dry.
  8. Season well with Seasonello and pepper to taste.
  9. Grill chicken pieces, bone side up, on uncovered grill over medium hot coals for 20 minutes.
  10. Turn chicken and grill for another 20 to 30 minutes or until tender and juices run clear, brushing often with the sauce during the last 15 minutes of cooking.