Ingredients
3/4 cup Grand Marnier
1-1/4 cup apricot Jam
3/4 cup distilled 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, skin removed
Olive oil
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 (see below).
TO BAKE: Pour off all but 3/4 c marinade. Brush additional apricot jam onto to chicken. Cover loosely with foil. Bake at 350 degrees F. 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.
Yield: 6 servings
Credits
Recipe from: Author unknown
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