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Grand Marnier Marinated Chicken




Source of Recipe


the web


List of Ingredients




¾cup Grand Marnier or other orange liqueur
1 ¼ cups apricot jam plus additional for basting
1 teaspoon orange zest (orange part only)
¾cup distilled white vinegar
1 ½ tablespoons Worcestershire sauce
3 tablespoons Dijon-style mustard
3 tablespoons honey
1 tablespoon dried red pepper flakes
6 boneless, skinless chicken breast halves
Olive oil



Recipe



In a saucepan, combine Grand Marnier, jam, zest, vinegar, Worcestershire sauce, mustard, honey and red pepper flakes. Simmer over medium-low heat just until honey and jam are melted. Remove from heat; cool to room temperature.

Place chicken breasts, then marinade, in a zip-top plastic bag; marinate at least 4 hours and preferably overnight, refrigerated.

Preheat oven to 350 F. Place chicken breasts in a shallow glass baking dish. Pour 3/4 cup marinade over all. Baste breasts with apricot jam. Cover loosely and bake 45 minutes to 1 hour, basting with remaining marinade every 15 minutes. Discard remaining marinade from plastic bag.

Alternatively, grill breasts over a charcoal fire, basting with oil and marinade. Cook for 20 minutes, turning every 5 minutes. Makes 6 servings.