Charred Cranberry Herb Chicken (Printable)

Juicy herb-marinated chicken served with tangy charred cranberries for a flavorful main course.

# What You’ll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts (5.3 oz each)

→ Marinade

02 - 3 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 tsp lemon zest
05 - 2 cloves garlic, minced
06 - 1 tbsp fresh rosemary, finely chopped
07 - 1 tbsp fresh thyme, finely chopped
08 - 1 tbsp fresh parsley, finely chopped
09 - 1 tsp salt
10 - ½ tsp freshly ground black pepper

→ Charred Cranberries

11 - 1 cup fresh cranberries
12 - 1 tbsp olive oil
13 - 1 tbsp honey

→ Garnish

14 - Extra fresh herbs, chopped
15 - Lemon wedges

# How-To Steps:

01 - Whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, parsley, salt, and pepper in a bowl.
02 - Place chicken breasts in a resealable bag or shallow dish, pour marinade over, seal, and refrigerate for at least 30 minutes or up to 4 hours.
03 - Preheat grill or grill pan to medium-high heat.
04 - Toss cranberries with olive oil, place on grill in a basket or on foil, and grill while stirring occasionally until charred and bursting, about 4–5 minutes. Drizzle with honey, toss to coat, then remove from grill.
05 - Remove chicken from marinade and grill 5–6 minutes per side until cooked through and internal temperature reaches 165°F.
06 - Let chicken rest for 5 minutes, slice, arrange on a platter, top with charred cranberries, and garnish with herbs and lemon wedges.

# Expert Advice:

01 -
  • The charred cranberries add a bright, jammy contrast that cuts through the richness of grilled chicken in the best way.
  • Fresh herbs and lemon zest make the marinade taste vibrant and alive, not heavy or oily.
  • It looks impressive on the plate but comes together in under an hour, perfect for weeknight confidence.
02 -
  • Dont skip the resting step after grilling or youll lose all the juices when you slice into the chicken.
  • If your cranberries are rolling around too much, use a grill basket or make a little foil tray with edges to keep them contained.
03 -
  • Pound thicker parts of the chicken breasts lightly so they cook at the same rate and you dont end up with dry edges and raw centers.
  • Let the grill get properly hot before adding the chicken; a good sear locks in moisture and flavor.

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