Throughout the year, but especially around the holidays, people love these cranberry-orange cheesecake bars!
| Prep Time: | 40 mins |
| Cook Time: | 1 hr |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅓ cup lemon juice
- ¼ cup olive oil
- ¼ cup spicy brown mustard
- 1 teaspoon minced garlic
- 1 tablespoon black pepper
- 1 tablespoon cayenne pepper, or to taste
- 1 tablespoon lemon-pepper seasoning
- ½ teaspoon salt
- 3 pounds skinless chicken leg quarters
- 2 medium lemons, halved
- ¼ cup olive oil
- 3 medium onions, thinly sliced
- 1 medium red bell pepper, cut into thin strips
- 1 medium green bell pepper, cut into thin strips
- 1 medium carrot, peeled and sliced diagonally
- 1 teaspoon minced garlic
- ⅓ cup lemon juice
- ½ cup low-sodium chicken broth
- ½ cup pitted green olives
- 3 cups cooked white rice
Instructions
- Stir together lemon juice, oil, mustard, and garlic for marinade in a small bowl. Stir together black pepper, cayenne, lemon-pepper seasoning, and salt in another small bowl. Rub spice mixture all over chicken and transfer to a large zip-top plastic bag. Add lemon juice mixture. Seal the bag and turn to coat. Chill up to 8 hours or overnight.
- Prepare an outdoor grill for indirect grilling, lighting burners on one side only or pushing lit coals to one side. Heat grill to medium heat, 325 to 375 degrees F (165 to 190 degrees C). Lightly oil the grill grate.
- Transfer chicken to unlit side of grill, discarding marinade. Grill, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 40 to 50 minutes.
- Meanwhile, grill lemon halves, cut-sides down, over lit side of the grill until grill marks appear, about 8 minutes.
- Heat 1/4 cup oil in a 12-inch cast iron skillet on the stovetop over medium-high heat until hot. Stir in onions, bell peppers, carrot, garlic, and lemon juice; cook, stirring occasionally, until liquid evaporates and vegetables are tender and starting to brown, 10 to 12 minutes. Add chicken broth; cook and stir for 1 minute. Remove from heat and stir in olives.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Arrange grilled chicken over vegetables in the skillet.
- Cover and bake in the preheated oven for 20 minutes. Serve over cooked rice with grilled lemon halves.
- You can use peanut oil instead of olive oil.
Nutrition Facts
| Calories | 951 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 215 mg |
| Dietary Fiber | 7 g |
| Protein | 69 g |
| Saturated Fat | 10 g |
| Sodium | 1494 mg |
| Sugars | 8 g |
| Fat | 51 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious!!!!!