Cranberries: Not Just For Vodka Anymore…

Cranberries are a natural and delicious way to make that summer barbecue a safer one!   New research finds cranberries may offer a natural line of defense against food poisoning with their unique ability to reduce the growth of Salmonella,  E.coli and other types of bacteria found in raw foods.

Incorporating cranberry into food preparation, therefore, is a natural way to minimize food contamination. The BBQ grill is no exception, and here is a way to celebrate the profound impact cranberries can have in our lives…

DALLAS’ SPICY CRANBERRY CHICKEN DRUMETTES

1/2 cup Ocean Spray Jellied Cranberry Sauce

2 tablespoons hot pepper sauce (or to taste-you don’t want anyone

calling you a sissy or anything!)

1 tablespoon chili sauce

1/2 teaspoon salt

20 chicken drumettes, about 2 pounds

Combine all ingredients,  except drumettes,  in large resealable plastic bag; mix well.   Add drumettes.   Seal; turn bag to coat chicken.   Refrigerate at least 3 hours or overnight, turning and squishing the drumettes around from time-to-time.

Prepare your grill for medium-high heat.

Dump and discard the marinade out of the bag.   Put drumettes on the grill and close the lid.    Every 2 minutes or so,  lift the lid and rotate the drumettes,  then close the lid.   If your grill is really flaming,  move the chicken to a safer spot on the grill, like around the edges.  Close the lid and give the flames a chance to go out, then resume grilling.

The whole secret here is to keep the chicken “moving” so it caramelizes (browns) evenly on all sides.

The drumettes are done when the juices run clear when pierced with a fork,  about 35 minutes or so.   Get the temperature at least 160 deg. when checked with an instant-read thermometer.

For more recipes, check out: Fat Jon’s Recipe Vault!

Related posts:

1. Let’s Hear It For Barbecue Sauce!