Grand Marnier Marinated Chicken Recipes

Steps:

• 1. In a saucepan combine all the ingredients except the chicken and the oil. Simmer the mixture until the jam and the honey are melted and let the mixture cool to room temp.
• 2. In a shallow dish, marinate the chicken in the mixture covered and chilled, turning it several times for at least 4 hours, preferably overnight.
• 3. Remove the chicken from the marinade, discarding the marinade and grill the chicken skin side down on a rack over very hot coals for 3 1/2 mins. Brush the skinless side with the oil, turn it and grill the chicken for 3 to 4 minutes more or until it is just firm to the touch.

Steps:

• 1. In a saucepan, combine the liqueur, jam, vinegar, worcestershire sauce, mustard, honey and red pepper flakes.
• 2. Simmer over medium-low heat (or put in microwave for 1 minute until the honey and jam are melted).
• 3. Remove from the heat and let cool to room temperature
• 4. Place the chicken breasts in a single layer in a shallow glass baking dish.
• 5. Pour on the marinade and refrigerate, covered with plastic wrap, for at least 4 hours or overnight.
• 6. If grilling, let the chicken stand at room temperature for half an hour before grilling.
• 7. TO BAKE: Pour off all but 3/4 cup marinade. Brush additional apricot jam onto to chicken.
• 8. Cover loosely with foil.
• 9. Bake at 350 for 45 minutes to 1 hour, basting with marinade every 15 minutes.
• 10. FOR GRILLING: Prepare a charcoal fire.
• 11. When the coals are glowing hot with a layer of white ash, grill the chicken breasts 6 to 8 inches from the heat.
• 12. Baste the chicken with oil and marinade during grilling.
• 13. Cook for 20 minutes, turning every 5 minutes.
• 14. Slice and serve hot or at room temperature.

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.