Charred Cranberry Herb Chicken (Printable)

Tender grilled chicken with fresh herbs and tangy charred cranberries for a vibrant main course.

# What You’ll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts (about 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, fresh lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, parsley, salt, and black pepper in a bowl.
02 - Place chicken breasts in a resealable bag or shallow dish, pour marinade over, seal tightly, and refrigerate for at least 30 minutes up to 4 hours for enhanced flavor.
03 - Heat grill or grill pan to medium-high temperature to prepare for cooking.
04 - Toss fresh cranberries with olive oil, place them in a grill basket or on foil, then grill, stirring occasionally, until charred and starting to burst, about 4 to 5 minutes. Drizzle with honey and toss to coat before removing from the grill.
05 - Remove chicken breasts from marinade and grill 5 to 6 minutes per side, or until internal temperature reaches 165°F.
06 - Allow chicken to rest for 5 minutes, slice, arrange on a platter, top with charred cranberries, and garnish with extra fresh herbs and lemon wedges.

# Expert Advice:

01 -
  • The charred cranberries add a smoky sweetness that cuts through the richness of grilled chicken perfectly.
  • Fresh herbs in the marinade make every bite taste bright and alive, not heavy.
  • It looks impressive but comes together in under an hour, even on a busy evening.
  • Leftovers taste even better the next day tucked into a wrap or over greens.
02 -
  • Do not skip resting the chicken after grilling or all those juices will run out onto the cutting board instead of staying in the meat.
  • If your cranberries are rolling around too much on the grill, use foil with the edges folded up to make a little tray.
  • Check the internal temperature with a thermometer because overcooked chicken breasts turn dry and sad fast.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook at the same rate and stay tender.
  • Brush the grill grates with oil right before adding the chicken to prevent sticking and get cleaner grill marks.
  • Taste a cranberry after charring and add more honey if your berries are especially tart.

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