2 cups fresh cranberries
1/2 cup fresh orange juice
1/2 cup sugar
Grated zest of 1 orange
1 cup fresh orange juice
6 boneless, skinless whole chicken breasts
Prepare the cranberry pecan butter: Combine the cranberries, the 1/2 cup of orange juice, the sugar, and orange zest in a small saucepan.
Reduce the heat and simmer, stirring occasionally, for 15 minutes. Let teh cranberries cool to room temperature.
Beat the pecans into the mixture.
Place the chicken breasts in a shallow dish and pour over the marinade. Let marinate at room temperature for 1 hour.
Prepare charcoal or wood chips for grilling.
Remove the chicken breasts from the marinade and grill them a few inches above the hot coals, basting continually with the letover marinade, 3 to 4 minutes per side.