Sangria Grilled Chicken

Sangria Grilled Chicken
  • Servings: 4-6

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About this Recipe

Classic sangria, citrus and red wine. Mix these together with fresh rosemary, a little soy sauce and grape jelly for a bit of extra sweetness. An amazing marinade for grilled chicken. Serve with the added touch of the grilled citrus fruits.


1/2 can (295 mL) frozen lemonade, thawed
1/2 cup (125 mL) Grape jelly
1/3 cup (80 mL) Red wine
2 Cloves garlic, minced
1 Orange, zested
2 tsp (10 mL) Chopped fresh rosemary
2 tsp (10 mL) Soy sauce
1 Pkg (4 pieces) Maple Leaf Prime Naturally® Chicken Thighs
1 Pkg (5 pieces) Package Maple Leaf Prime Naturally® Chicken Drumsticks
1 Orange, halved
1 Lemon, halved


WHISK together lemonade, grape jelly, red wine, garlic, orange zest, rosemary and soy sauce.

PLACE chicken in a large re-sealable plastic freezer bag and pour the marinade over top. Seal the bag and massage to coat. Refrigerate for a minimum of 2 hours or up to overnight.

PREHEAT BBQ to medium-high. Lightly coat the grill with non-stick cooking spray. Remove the chicken from the marinade. Transfer the marinade to a small saucepan and bring to a boil. Reduce the heat and simmer for 7-9 minutes or until syrupy.

GRILL the chicken, turning frequently for 20-25 minutes. Brush occasionally for the reduced marinade. Chicken is cooked when the internal temperature reaches 185°F (85°C). Grill the orange and lemon halves, cut side down until they are lightly char-grilled. Serve the chicken with a squeeze of juice from the charred citrus.


Serve with Spanish rice.

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