The easy marinade, made with jellied cranberry sauce, mustard and orange peel, gives the chicken thighs a delightfully citrusy, tart-sweet flavor—easily.
What You Need
Original recipe yields 8 servings
1 can (8 oz.) jellied cranberry sauce
1/4 cup water
3/4 cup GREY POUPON Dijon Mustard
1 tsp. orange zest
8 boneless skinless chicken thighs (3 lb.)
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Let's 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.
Serve the Meal With a Salad
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.