This zesty, spicy marinade enlivens boneless chicken breasts, which don’t supply much flavor by themselves. Note that marinades for raw meat must always be boiled if you’re going to use them in the finished dish.
2 cups cranberry juice cocktail
1/2 cup dried, sweetened cranberries
1 tsp fresh ginger, grated
1 clove garlic, minced
1/4–1/2 lb skinless, boneless chicken breasts, cut into 4” x 1” x 3/4” strips
Salt and pepper, to taste
1 tbsp butter
2 tbsp shallots, finely diced
1/2 cup carrots, peeled and cut into strips
2 tbsp chives, diced (optional)
1. Stir cranberry juice, cranberries, ginger and garlic in a large bowl until blended. Add chicken, cover and marinate in the refrigerator 1–2 hours.
2. Remove chicken from marinade, reserving marinade. Salt and pepper chicken to taste.
3. Melt butter in a medium saucepan. Add shallots and sauté over medium heat until transparent. Add marinade and bring to boil, uncovered; decrease heat and simmer 15 minutes, stirring occasionally, until reduced in half. Add carrots for the last 5 minutes of cooking.
4. Grill chicken over medium-high heat 4–5 minutes per side until juices run clear when pierced with a fork or chicken reaches internal temperature of 165°F.
5. Place three pieces of chicken on each plate; spoon marinade over chicken. Garnish with chives, if desired. Serve with seasonal vegetables.
Yields: 4 servings
Source: US Cranberries
