Chicken Grand Marnier Recipe

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Chicken Grand Marnier

linda mcdougal


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3/4 c
grand marnier
1.25 c
apricot jam
3/4 c
white vinegar
4.5 Tbsp
worcestershire sauce
3 Tbsp
dijon mustard
3 Tbsp
1 Tbsp
red pepper flakes
chicken breasts, boneless and skinless
olive oil


1In a saucepan, combine the liqueur, jam, vinegar, worcestershire sauce, mustard, honey and red pepper flakes.

2Simmer over medium-low heat (or put in microwave for 1 minute until the honey and jam are melted).

3Remove from the heat and let cool to room temperature

4Place the chicken breasts in a single layer in a shallow glass baking dish.

5Pour on the marinade and refrigerate, covered with plastic wrap, for at least 4 hours or overnight.

6If grilling, let the chicken stand at room temperature for half an hour before grilling.

7TO BAKE: Pour off all but 3/4 cup marinade. Brush additional apricot jam onto to chicken.

8Cover loosely with foil.

9Bake at 350 for 45 minutes to 1 hour, basting with marinade every 15 minutes.

10FOR GRILLING: Prepare a charcoal fire.

11When the coals are glowing hot with a layer of white ash, grill the chicken breasts 6 to 8 inches from the heat.

12Baste the chicken with oil and marinade during grilling.

13Cook for 20 minutes, turning every 5 minutes.

14Slice and serve hot or at room temperature.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy