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Cranberry Maple Marinated Chicken

Cranberry Maple Marinated Chicken 

OPN Conversion: 1 protein + 1 condiment 

Serves: 8 (4 oz.) servings


  • 2 lbs of chicken thighs or breasts
  • ½ cup of fresh or frozen cranberries
  • 1 tbsp of maple syrup
  • 1 tbsp of balsamic vinegar
  • Fresh thyme


  • ½ cup of fresh or frozen cranberries
  • 1/3 cup of balsamic vinegar
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 2 tbsp of EVOO
  • Juice of half an orange with a little zest
  • Dash of salt and pepper


  1. Clean chicken and put in a small container so that the chicken is fully submerged under the marinade.
  2. In a blender mix all the ingredients for the marinade. If using frozen cranberries, make sure they are fully thawed.
  3. Pour mixture over chicken. Cover and refrigerate for a few hours or overnight.
  4. Preheat oven to 375F.
  5. Remove chicken from fridge and place bottom side up on in a baking dish. Combine 2 tbsp of balsamic and maple syrup and brush over chicken. Optional: add Italian herbs or more salt or pepper.
  6. Bake for a total of 35 minutes.
  7. After 15 minutes, flip chicken and brush with more balsamic and maple mixture. Add fresh thyme and the rest of the cranberries.
  8. Bake for another 20 minutes.
  9. At the end, broil for 5 extra minutes so chicken becomes crispy on the outside.
  10. Serve with roasted cranberries on top and extra seasonings you’d like

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