Ingredients

3/4 C. grand marnier
1-1/4 C. apricot jam
3/4 C. died white vinegar
4-1/2 Tbsp. worcestershire sauce
3 Tbsp. dijon mustard
3 Tbsp. honey
1 Tbsp. dried red pepper flakes
6 boneless chicken breasts; skinned
olive oil

Cooking Instructions

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. To Bake: Pour off all but 3/4 C. marinade. Brush additional apricot jam onto to chicken. Cover loosely with foil. Bake at 350 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.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)