Chicken Grand Marnier
Submitted by bsbritt
Chicken breasts marinated in Grand Marnier, apricot jam, Dijon mustard, and honey, then baked or grilled with a sticky, caramelized glaze. A showstopper for dinner parties and summer cookouts.
YIELD
6 servingsPREP
250 minCOOK
45 minREADY
300 minWhen orange liqueur meets apricot jam on a chicken breast, something truly special happens.
The marinade is a heady mix of Grand Marnier, apricot preserves, Dijon mustard, honey, Worcestershire, white vinegar, and red pepper flakes. Sweet, tangy, spicy, and boozy all at once.
Let it soak in for at least four hours (overnight is better), then bake or throw it on the grill where the sugars caramelize into a glossy, sticky glaze that cracks at the edges.
This is dinner party food that works just as well at a backyard barbecue.
Variations
- Baked: Low and slow in the oven with foil, basting every 15 minutes for a saucy, tender result.
- Grilled: Over hot charcoal for caramelized char marks and smoky sweetness. Turn every 5 minutes.
- Room temperature platter: Slice and serve cold for an elegant buffet spread.
Chef Tips
- Marinate overnight for maximum flavor: Four hours is the minimum, but the real magic happens after a full night in the fridge.
- Baste relentlessly: Every 15 minutes when baking. The glaze builds up in layers, and each coat adds more lacquered sweetness.
- Brush extra jam before baking: A final coat of straight apricot preserves gives the surface an extra-glossy finish.
Ingredients
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.
Comments
