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1 cup Cranberry Sauce
¾ cup Dijon Mustard
1 teaspoon Orange Zest
6 Chicken Thighs

In small saucepan, over medium heat, cook and stir cranberry sauce, mustard and orange peel until blended and smooth; cool completely. Grill or broil chicken 6 from heat source for 25 to 30 minutes, turning occasionally and brushing with sauce during last 10 minutes.
 
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