Chicken is one of the most popular meats to be cooked on an outdoor grill. Because chicken cooks quickly, it’s well-suited for winter grilling. This recipes pairs grilled chicken with a seasonally inspired relish that combines the tang of uncooked cranberries with the sweet heat of horseradish. (This recipe requires advance preparation.)
Prepare the cranberry relish at least one day in advance. This relish will keep, covered and refrigerated, for one week.
4 boneless, skinless chicken breasts
Coarse kosher salt
Freshly ground black pepper
For the marinade:
1/2 cup oil
1/4 cup lime juice
2 tablespoons crushed fresh rosemary
2 tablespoons Worcestershire sauce
1 tablespoon ancho chile powder
1 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon ground cumin
For the cranberry relish:
1 cup whole cranberries, washed and picked over
1/4 cup granulated sugar
1/4 cup prepared horseradish, well drained
1 1/2 teaspoons fresh lemon juice
Combine the marinade ingredients in a small bowl. Trim any fat from the chicken and gently pound to an even thickness. Place the chicken in a resealable plastic bag and add the marinade. Marinate for at least one hour or up to four hours. Remove the chicken from the marinade and pat dry; season with salt and pepper.
Preheat the grill for medium high (375 degrees F.) direct cooking.
Grill the chicken for seven to eight minutes per side or to an internal temperature of 165 degrees F. Transfer the chicken to a warmed platter and bring to the kitchen. Tent the chicken with foil and let it rest for five minutes before serving.
Using a small food processor, roughly chop the cranberries. Add the sugar, horseradish and lemon juice. Pulse to combine.
Transfer to a storage container and refrigerate at least one day. Serve at room temperature.