Cranberry Ginger Chili Chicken Recipe

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!