Chicken Grand Marnier
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)