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Main dishes

Cranberry-Mustard Glazed Chicken Thighs

photo by:kraft
The easy marinade, made with jellied cranberry sauce, mustard and orange peel, gives the chicken thighs a delightfully citrusy, tart-sweet flavor—easily.
15 min
3 hr
8 servings

What You Need

can  (8 oz.) jellied cranberry sauce
cup  water
cup  GREY POUPON Dijon Mustard
tsp.  orange zest
 boneless skinless chicken thighs (3 lb.)

Make It

HEAT cranberry sauce and water in small saucepan on low heat 5 min. or until blended and heated through, stirring occasionally. Stir in mustard and zest. Remove from heat; cool completely. Reserve 1/2 cup mixture; refrigerate for later use.

POUR remaining cranberry mixture over chicken in shallow glass dish; turn to coat. Refrigerate 3 hours to marinate. Remove chicken from marinade; discard marinade.

HEAT oven to 400ºF. Place chicken on foil-lined rimmed baking sheet sprayed with cooking spray. Bake 40 to 45 min. or until done (165ºF), turning and brushing chicken with reserved cranberry mixture after 20 min.

Kraft Kitchens Tips

Serving Suggestion
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
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