Cranberry Ginger Grilled Chicken Fingers

This well rounded recipe is a great source of protein along with vitamins and minerals. Not only do cranberries go great with chicken, but this healthy dipping sauce is a simple and flavorful way to incorporate additional vegetables into your child’s diet. Cranberries feature vitamin C, plus polyphenols, which collectively help to strengthen and maintain the immune and cardiovascular systems along with promoting brain development. For an overview of essential vitamins and minerals your child needs, check out our Nutrient Chart.

Depending on the toddler and adult size portions, this recipe will serve 4-6.


Here is what you will need to make this recipe:

  • 1 lbs boneless skinless chicken breasts, cut into strips
  • 2 cup cranberry juice
  • 1/4 cup dried cranberries
  • 1 tsp grated fresh ginger
  • 1 tbsp butter
  • 2 tbsp finely diced shallots
  • 1 clove minced garlic
  • 1/4 cup carrots, peeled and cut into strips
  • 1/4 cup parsnips, peeled and cut into strips
  • salt and pepper to taste
Mince garlic and grate fresh ginger.


Stir cranberry juice, cranberries, ginger and garlic in a large bowl and add chicken strips, cover and marinate in refrigerator 1 to 2 hours.

Note* If using chicken breasts or tenders, cut chicken  into strips.


While the chicken marinates, chop shallots.


Peel and chop carrots and parsnips.
Note* I cut both into strips, but I would recommend you chop them into smaller pieces for easier dipping.


Remove chicken from marinade, set marinade aside. Salt and pepper chicken to taste.


Melt butter in a medium saucepan. Add shallots and saute over medium heat until transparent.


Add saved marinade, bring to a boil, uncovered. Reduce heat and simmer 15 minutes, stirring occasionally, until sauce is reduced by half.


Add parsnips and carrots. Simmer the sauce for 5 minutes or until the veggies are tender.


Grill chicken over medium-high heat 4 to 5 minutes per side or chicken reaches internal temperature of 165 degrees F.
Note* The chicken will have a pink tint from the marinade.


Serve with sauce on top or for happy fingers to dip.

Store the chicken and cranberry sauce separately in the refrigerator and reheat before serving.


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