Chicken Grand Marnier
Yield
6 servingsPrep
250 minCook
45 minReady
300 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
liqueur
grand marnier or cointreau, orange flavor |
*
|
| 1 ¼ | cups |
apricot preserves (jam)
|
*
|
| ¾ | cup |
white vinegar
distilled |
|
| 4 ½ | tablespoons |
worcestershire sauce
|
|
| 3 | tablespoons |
dijon mustard
|
|
| 3 | tablespoons |
honey
|
|
| 1 | tablespoon |
red pepper flakes
|
|
| 6 | each |
chicken breasts
boneless |
|
| 1 | x |
olive oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
liqueur
grand marnier or cointreau, orange flavor |
*
|
| 296 | ml |
apricot preserves (jam)
|
*
|
| 177 | ml |
white vinegar
distilled |
|
| 68 | ml |
worcestershire sauce
|
|
| 45 | ml |
dijon mustard
|
|
| 45 | ml |
honey
|
|
| 15 | ml |
red pepper flakes
|
|
| 6 | each |
chicken breasts
boneless |
|
| 1 | x |
olive oil
|
*
|
Directions
Remove skin from chicken breasts.
In a saucepan, combine the Grand Marnier, jam, vinegar, Worcestershire sauce, mustard, honey, and red pepper flakes.
Simmer over medium-low heat (or put in microwave for 1 minute until the honey and jam are melted).
Remove from the heat and let cool to room temperature.
Place the chicken breasts in a single layer in a shallow glass baking dish .
Pour on the marinade and refrigerate, covered with plastic wrap, for at least 4 hours or overnight.
If grilling, let the chicken stand at room temperature for half an hour before grilling (see grilling instructions below).
TO BAKE: Pour off all but ¾ cup marinade. Brush additional apricot jam onto to chicken.
Cover loosely with foil. Bake at 350 deg. for 45 minutes to 1 hour, basting with marinade every 15 minutes.
FOR GRILLING: Prepare a charcoal fire.
When the coals are glowing hot with a layer of white ash, grill the chicken breasts 6 to 8 inches from the heat.
Baste the chicken with oil and marinade during grilling.
Cook for 20 minutes, turning every 5 minutes.
. Slice and serve hot or at room temperature.
