Title: Chicken Grand Marnier
Categories: Poultry
Yield: 6 Servings
| 3/4 | c | Grand Marnier |
| 1 1/4 | c | Apricot Jam |
| 3/4 | c | Distilled white vinegar |
| 4 1/2 | tb | Worcestershire sauce |
| 3 | tb | Dijon mustard |
| 3 | tb | Honey |
| 1 | tb | Dried red pepper flakes |
| 6 | | Boneless chicken breasts; * |
| | | Olive oil |
* Remove skin from chicken breasts 1. 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 min. until
the honey and jam are melted.)Remove from the heat and let cool to room
temperature. 2. 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 (see
#3.) TO BAKE: POUR OFF ALL BUT 3/4 c marinade. Brush additional apricot jam
onto to chicken. Cover loosely with foil. Bake at 350 deg. for 45 minutes
to 1 hour, basting with marinade every 15 minutes. 3. 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. Judy Garnett/pjxg05a
Raleigh, NC