Chicken Grand Marnier
Saved in 3 recipe boxes and 3 cookbooks
Ingredients
| 3/4 | cup | liqueur | grand marnier or cointreau, orange flavor* |
| 1 1/4 | cups | apricot preserves (jam) | * |
| 3/4 | cup | white vinegar | distilled |
| 4 1/2 | tablespoons | worcestershire sauce | |
| 3 | tablespoons | dijon mustard | |
| 3 | tablespoons |
honey |
|
| 1 | tablespoon | 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 3/4 c 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.
First published: 1996-01-27 last updated: 2012-03-31
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