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Cranberry Grilled Chicken
Ingredients:

1/2 cup jellied cranberry sauce
1/4 cup catsup
1 tablespoon brown sugar
1 tablespoon vinegar
1 tablespoon prepared mustard
1/4 teaspoon garlic powder
1 2-1/2- to 3-pound broiler-fryer chicken, quartered
Rice pilaf (optional)
Parsley (optional)

Directions:

1. For sauce, in a small saucepan combine cranberry sauce, catsup, brown sugar, vinegar,
mustard, and garlic powder. Bring to boiling; reduce heat and simmer, uncovered, 5 minutes,
stirring occasionally.
2. Meanwhile, break wing, hip, and drumstick joints so chicken pieces lie flat. Grill chicken,
skin side down, on an uncovered grill directly over medium coals for 20 minutes. Turn chicken;
grill for 20 to 30 minutes more or until chicken is tender and no longer pink, brushing with
sauce during the last 10 minutes of grilling. Heat any remaining sauce until bubbly. Serve
sauce with chicken. Serve with rice pilaf and garnish with parsley, if desired.
Makes 4 servings.
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