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Grilled Whole Chicken with Starfruit Cranberry Sauce

Grilled Whole Chicken with Starfruit Cranberry Sauce
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 whole chicken, about 4 pounds
  • 8 cloves garlic, peeled
  • 1 red onion, peeled and chopped
  • 1 jalapeno pepper, seeded
  • 1/4 cup parsley
  • 1/4 cup cilantro
  • 2 tsps salt
  • 1 TBLS ground cumin
  • 1 TBLS dried oregano
  • 1 cup Orange juice
  • 1/4 cup vegetable oil
  • 1 orange, quartered
  • 1 white onion, peeled and quarteredStarfruit Cranberry Sauce:
  • 1 1/4 cups orange juice
  • 1 cup Sugar
  • 2 ripe starfruit, diced
  • 1 package cranberries (12 ounces), rinsed
  • 1 TBLS grated fresh ginger



1 In food processor or blender, place garlic cloves, red onion, jalapeno pepper, parsley, cilantro, salt, cumin, oregano, orange juice and vegetable oil. Puree thoroughly.

2  Set marinade aside. Rinse chicken and pat dry. Gently insert fingers under skin, loosening as much as possible without puncturing over breast, thighs and drumsticks. Place chicken in plastic oven roasting bag. Rub marinade into meat beneath the loosened skin and into body and neck cavities.

3 Place quartered orange and quartered onion pieces inside body cavity. Pour any remaining marinade over chicken and close bag tightly. Refrigerate overnight. Remove chicken from marinade and pat dry.

4 Internal temperature should reach 180º when done, measured in the deepest part of the thigh, not touching the bone. (Or, roast chicken in the oven for 90 minutes at 375 degrees F.)

5 While chicken cooks, prepare Starfruit Cranberry Sauce by combining orange juice and sugar in heavy saucepan. Bring to a boil over medium-high heat, stirring.

6 Reduce heat to simmer; cook 5 minutes. Stir in starfruit, cranberries and ginger. Simmer, stirring, until berries pop, about 8 minutes. Set aside to cool. Serve chilled or at room temperature

7 Grill chicken over charcoal (or gas - medium heat) medium-hot coals until skin is deep golden brown and meat is cooked through, about 1 hour and 40 minutes (or about 25 minutes per pound.)

Source: National Chicken Council