📖 Instructions

1. First, let's tackle that incredible Cranberry Barbecue Sauce. In a medium saucepan, combine fresh or frozen cranberries (12 ounces), brown sugar (1/2 cup, packed), apple cider vinegar (1/4 cup), ketchup (1/4 cup), Worcestershire sauce (2 tablespoons), Dijon mustard (1 tablespoon), smoked paprika (1 teaspoon), garlic powder (1/2 teaspoon), onion powder (1/2 teaspoon), salt (1/4 teaspoon), and black pepper (1/4 teaspoon).
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking. Once simmering, reduce the heat to low and let it cook for about 15-20 minutes, or until the cranberries have burst and the sauce has thickened slightly. Stir it every now and then to make sure it does not stick.
3. Remove the saucepan from the heat and let the sauce cool slightly. Use an immersion blender or transfer the sauce to a regular blender (be careful when blending hot liquids!) and blend until smooth. If you prefer a chunkier sauce, you can skip the blending step.
4. Set the Cranberry Barbecue Sauce aside to cool completely while you prepare the chicken. You can make this sauce a day or two in advance and store it in the refrigerator for even better flavor!
5. Now, onto the star of the show: the chicken! Pat dry about 2-2.5 pounds of bone-in, skin-on chicken pieces (such as thighs and drumsticks) with paper towels. This helps the skin crisp up nicely on the grill. Season the chicken generously with salt, black pepper, and a touch of garlic powder.
6. Preheat your grill to medium heat (about 350-400°F or 175-200°C). Make sure the grill grates are clean and lightly oiled to prevent the chicken from sticking. Alternatively, you can use your oven by preheating it to 375°F.
7. Place the chicken pieces on the preheated grill, skin-side down. Grill for about 6-8 minutes, or until the skin is golden brown and slightly crispy. Be careful not to overcrowd the grill; you may need to cook the chicken in batches.
8. Flip the chicken and continue grilling for another 6-8 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy; insert it into the thickest part of the chicken, avoiding the bone.
9. Once the chicken is almost cooked through, begin brushing it generously with the Cranberry Barbecue Sauce. Apply a thick, even layer over all sides of the chicken. Continue grilling for another 3-5 minutes, flipping and basting with the sauce every minute or so, until the sauce is caramelized and sticky. Be careful not to burn the sauce; reduce the heat if necessary.
10. If you're baking the chicken in the oven, place it on a baking sheet lined with parchment paper. Bake for about 30-40 minutes, or until the internal temperature reaches 165°F (74°C). Brush with the Cranberry Barbecue Sauce during the last 10 minutes of cooking, turning the chicken occasionally to ensure even coating.
11. Remove the Cranberry Barbecue Chicken from the grill (or oven) and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
12. Garnish with fresh parsley or thyme, if desired. Serve the Cranberry Barbecue Chicken with your favorite sides, such as mashed potatoes, coleslaw, grilled vegetables, or a simple green salad. Enjoy the sweet and savory symphony!