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Cranberry Teriyaki Chicken Recipe
by Patti Fisher

Cranberry Teriyaki Chicken

We wanted something fun and festive, so Cranberry Teriyaki Chicken fit the bill. A really easy marinade made with just three ingredients. The recipe makes plenty so Ken could have several chicken breasts and Patti could have her favorite chicken legs. Chef of the Future Coconut Curry seasoning added another delicious layer of sweet and savory flavor. I’m glad we made a lot because it was great cold for our picnic lunch the next day.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rain forest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 4


  • 5lbs. your favorite chicken parts
  • 2 cups bottled teriyaki sauce
  • 1 14oz. can jellied cranberry sauce
  • 1 Tablespoon Chef of the Future Coconut Curry Seasoning or your favorite seasoning seasoning


  1. In a medium saucepot simmer marinade ingredients for about 5 minutes or until cranberry sauce is melted. Cool. In a marinader or large freezer bag add chicken and pour marinade into bag. Marinate for at least four hours, overnight would even better.
  2. Preheat your Grill Grates to 400 degrees (205c) and place your chicken on for 20 minutes per side. I like to do a quarter turn at the halfway point for those beautiful flavor bars.
  3. When the meat reaches an internal temperature around 175 degrees (80c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165 degrees (74c) but I like the higher temp for chicken because I think the meat flakes apart better. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
  4. Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
  5. For oven directions check out our website