Cran-Rosemary Grilled Chicken Thighs

Total Time
Prep 5 mins
Cook 30 mins

I had a bottle of Mike's Hard Cranberry Lemonade that got opened but didn't get drunk so I got creative with this marinade. The tang of the cranberry complemented the rosemary beautifully and the sugar in the drink made for a beautiful color on the skin. The slow cooking will draw a lot of grease out of the meat and the skin -- leaving you with meat that is juicy without being fatty. Prep time does not include marinating time.


  1. Mix the drink with the rosemary in a large, plastic, zipper bag.
  2. When it stops fizzing add the chicken thighs.
  3. Marinate for at least 3 hours.
  4. Grill skin side up over very low heat for about 15 minutes.
  5. Turn over and continue grilling -- turning every 5 minutes -- for another 15-20 minutes, or until done.
  6. Note -- the sugar in the hard cranberry lemonade will make the chicken easy to burn. Keep heat low, do not close the lid, and avoid flare-ups as far as possible (though, of course, no grilled food tastes quite right unless its gotten a little lick of flame).
Most Helpful

I loved this. I'm glad I checked the recipe thread. I can't believe people haven't tried this. Leftovers were great the next day in a salad with raspberry vinaigrette. Looking forward to making this again.

windywood July 29, 2007