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Cranberry Ginger Chili Chicken Recipe

January 13, 2016 Litehouse
1 hour 10 minutes
Serves: 6
Just served order of Cranberry Ginger Chili Chicken

The Holidays may be over but it’s still cold outside and I still need some comfort foods! Who’s with me? I also need to lighten us meals as I may have put on a few joyous pounds. Er, who’s with me? Ever since my Christmas guests headed home I’ve been hitting the chicken breasts and veggies pretty hard and I’m pretty sure my kids are beginning to despise me for it. To be honest I’m getting pretty sick of it myself.

The solution is a wonderfully delicious and soul warming entrée that will provide me with my much needed lean meat and my kids with “something different for a change”! My Cranberry Ginger Chili Chicken is the perfect fit. A whole chicken is oven roasted to insure the juiciest meat then coated in a quick and easy Cranberry Ginger Chili Sauce.

This sauce packs punches of flavor and couldn’t be easier to throw together. Since cranberries are still readily available in stores that’s what I’m using. With this ingredient fresh is best, but canned is an option that will still produce a great sauce for this chicken. In this case Litehouse Freeze Dried Ginger is better than fresh! For instance, I don’t have to peel it! It is so easy to simply measure and toss in. No mess no fuss. No peeling or grating. Have you ever tried cleaning ginger from a fine grater? Not very fun! I still get the fresh clean flavors from this freeze dried ginger without the hassle. After the Holidays I can use a little less hassle! A bit of sweet Asian chili sauce to balance out the tart cranberries and that’s it!

Do not skip the resting phase after roasting the chicken. It is so important that a whole chicken get to rest 20 minutes in order for those delicious juices to redistribute. Skip this step and those important juices will be running right out of your meat and right onto your cutting board. Then onto your counter. Then onto the floor. Ugh! More hassle! It’s easier to just be patient and let her rest. This is the perfect time to sauté up some of your families’ favorite dinner vegetables to round out the meal. No need to force feed the family dry chicken breast and steamed veggies any longer, this chicken recipe is a low calorie comfort food that will please the whole family!

Cranberry Ginger Chili Chicken Recipe

January 13, 2016 Litehouse
1 hour 10 minutes
Serves: 6

Large tray of Cranberry Ginger Chili Chicken
  • 1 eaWhole Chicken
  • 1 eaOnion, wedged
  • 1 eaLemon, wedged
  • 2 eaBay Leaves
  • 1 eaOlive Oil
  • 1 eaSalt and Pepper
  • 1 cupFresh Cranberries
  • 1 cupWater
  • 1 tbspLitehouse® Freeze Dried Ginger
  • ½ cupSweet Asian Chili Sauce


Preheat the oven to 375°F.Place the chicken on a roasting rack in a roasting pan or baking dish.Place the onion, lemon wedges, and bay leaves inside the large cavity of the chicken.Drizzle the skin with olive oil and sprinkle with salt and pepper.Place in the preheated oven and roast for 10 minutes per pound of the bird.Meanwhile in a small sauce pan heat the cranberries and water over medium low heat.Once the cranberries begin to burst add the ginger and cook until thick like a jam.Stir in the chili sauce and remove from the heat.Remove the chicken from the oven and spread the cranberry ginger chili sauce all over the bird.Return to the oven and cook 10 minutes more.Allow the chicken to rest for 15-20 minutes, covered with foil, before cutting into it.

Litehouse products used

Freeze Dried Ginger

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