ROAST CHICKEN WITH GRAND MARNIER GLAZE
This is my favorite roast chicken b/c it is a little unexpected. Make sure you have a shot of grand marnier while cooking...that is the ritual in our house so we try to make this often!
Provided by Liza at Food.com
Categories Whole Chicken
Time 1h45m
Yield 1 roast chicken, 4 serving(s)
Number Of Ingredients 12
Steps:
- Prep the chicken.
- Remove the insides and rinse with water and then pat dry. Rub the bird with olive oil and then season with salt, pepper, and rosemary. Place in roasting pan and put the orange and onion quarters inside.
- Roast at 400 degrees for 20 minutes. Then turn your oven down to 350 degrees for 1 hour more.
- While bird is cooking, make your glaze.
- Melt the butter, mustard, honey, and apricot jam til bubbly and then take off heat and add grand marnier. Can keep on low to keep warm (altho I think that is a no no w/alcohol, but I always do!).
- When there is 40 minutes left of cook time, pour about half the glaze over the bird and then let it finish cooking.
- Pull bird out, let rest for 10 minutes so juices can recollect. After carving it up and putting meat on platter, drizzle the pieces with the rest of the glaze.
- Garnish with fresh rosemary sprigs.
BITTERSWEET GRAND MARNIER CHICKEN
This recipe is from "Treasury of Creative Cooking," and it's come out wonderful every time I make it. The sauce gives the chicken a very nice flavor.
Provided by Kibbie
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees.
- Combine flour, salt, and pepper in large plastic bag.
- Add chicken pieces a few at a time.
- Shake to coat completely.
- Melt 4 T.
- butter in large baking pan.
- Roll chicken in butter to coat all sides.
- Arrange skin side down in single layer.
- Bake 30 minutes.
- In the meantime, melt remaining 4 T.
- butter in small pot over medium heat.
- Stir in lemon juice, orange zest, liqueur, honey, and soy sauce.
- Remove chicken from oven; turn pieces over.
- Pour honey mixture evenly over chicken.
- Continue baking, basting occasionally, until chicken is glazed and tender, about 30 minutes.
- (If desired, reserve 2 T. of the honey mixture and spoon over cooked baby carrots for a nice addition to your dinner).
CHICKEN BREAST WITH GRAND MARINIER SAUCE
Make and share this Chicken Breast With Grand Marinier Sauce recipe from Food.com.
Provided by foodart
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat some oil to 350?.
- In a mixing bowl combine salt, sugar, white pepper, garlic, ginger and flour together.
- Place the chicken breast onto a baking sheet and season with the seasoning mix.
- Lightly coat the chicken breast and deep fry to a light golden brown. Drain onto paper towel.
- Place the chicken breast onto the baking sheet.
- Preheat oven to 350 degree. .
- Heat a skillet adds butter until it starts to turn to a light brown. Add orange zest, onion, ginger and lemongrass and stir-fry until the onion is tender. Pour in the Grand Marnier Liqueur and orange juice. Reduce the sauce down by half. Pour over the chicken breast and bake for 10 minutes. Serve hot.
HOMEMADE GRAND MARNIER
From Classic Liqueurs, by Cheryl Long and Heather Kibbey: Grand Orange-Cognac Liqueur. I modified it to make it a little more chef friendly.
Provided by Mamas Kitchen Hope
Categories Beverages
Time 15m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Place zest and sugar in a small bowl. Mash together with the back of a wooden spoon or a muddle. Continue until sugar is absorbed into zest.
- Place in a container with a tight seal, preferably glass. Add cognac, stir and seal.
- Allow to age in a cool, dark place 2 to 3 months. Shake monthly.
- After initial aging, strain and filter. Stir with a wooden spoon to combine. Cap and age 3 months more before serving.
- Note: Seville oranges produce the authentic taste but any type of orange peel/zest may be used with good results.
CHICKEN GRAND MARNIER
We once got a huge bottle of Grand Marnier as a present and I found this recipe to help me get through the whole bottle.
Provided by Mirj2338
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, combine the Grand Marnier, jam, vinegar, mustard, honey, and red chilli flakes.
- Simmer until the honey and jam are melted.
- Remove from the heat and 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, for at least 4 hours or overnight.
- Bake or Grill.
- TO BAKE: Pour off all but 3/4 cups marinade.
- Brush additional apricot jam onto to chicken.
- Cover loosely with foil.
- Bake at 350 degrees F for 45 minutes, basting every 15 minutes.
- TO GRILL: 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.
CHICKEN BREAST GRAND MARNIER
I was bored at home one day so I decided to experiment with some chicken breast. This is when I remembered a dream I had about pairing chicken and Grand Marnier (seriously I do actually dream about food). So I decided to pan fry the chicken and make a reduction for the sauce. The result was extraordinary and now I make it once every month or so. I hope you enjoy it as much as I do!
Provided by Chef Doggerton
Categories Chicken Breast
Time 15m
Yield 2 Chicken breasts, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Slice the mushrooms and dice the onion. Then saute them in the butter or margarine.
- Add the Grand Marnier and reduce until only a tablespoon remains.
- Season to taste.
- For the chicken, butterfly the breasts. Season, then dredge in flour (shaking them off after). Pan fry in oil until done.
- Remove the breasts from the pan, spoon the reduction on, and serve.
GRAND MARNIER MARINATED CHICKEN
A yummy chicken dish! Chicken marinated in Grand Mariner and apricot jam. prep time does not include marinating time.
Provided by MARIA MAC
Categories Chicken Breast
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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 marinade over all. Baste breasts with apricot jam.
- Cover loosely and bake 45 minutes to 1 hour, basting with remaining marinade every 15 minutes.
Nutrition Facts : Calories 505.1, Fat 2.8, SaturatedFat 0.6, Cholesterol 102.7, Sodium 345.3, Carbohydrate 79.7, Fiber 0.8, Sugar 50.7, Protein 42.1
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