Grand Marnier® is an orange flavored liqueur produced in France. It’s made from a blend of Cognac, distilled essence of bitter orange and sugar. It has a wonderful flavor so not only does it make for a delicious cordial, it makes for a great marinade in chicken. If you don’t have Grand Marnier®, you can use Cointreau, Orange Curacao or fresh squeezed orange juice, if you don’t have any of those liqueurs on hand.
Once the marinade is cooled, place the chicken in a large ziploc bag and pour in the marinade. Squeeze out the air from the bag and refrigerate for at least 4-6 hours. Turning the bag over every 2 hours.
Grand Marnier Chicken
Serves 4
Ingredients
2 very large boneless, skinless chicken breasts
1 1/4 cups orange marmalade
1/2 cup Grand Marnier® or other orange liqueur
1/4 cup balsamic vinegar
3 Tbsps. Worcestershire sauce
2 Tbsps. Dijon mustard
2 Tbsps. honey
1/4 tsp. ground chili powder, or to taste
1/2 tsp. ground sage
pinch of salt and pepper
Directions
To a saucepan add the marmalade, Grand Marnier®, vinegar, Worcestershire sauce, mustard, honey, chili powder, sage and salt and pepper. Heat over a very low flame and stir until the marmalade and honey have melted and all the ingredients are combined. This should only take about 5 minutes. Once done, remove from heat and let it cool.
Once the marinade is cooled, place the chicken in a large ziploc bag and pour in the marinade. Squeeze out the air from the bag and refrigerate for at least 4-6 hours. Turning the bag over every 2 hours.
Preheat oven to 350 F. Line a baking pan with nonstick foil.
Remove chicken from marinade and place in the pan. Reserve about a cup of the marinade and bake chicken for about 40-45 minutes, basting with reserved marinade every 10 minutes or so. Do not overcook or chicken will be dry. When the chicken is done, remove from the oven and cover it with foil and let it rest for about 10 minutes. Slice and serve.
Enjoy!
This marinade sounds delicious. I love Grand Marnier too. The chicken looks so moist, glad to hear someone else say ‘rest’ before slicing. Definitely going to try this one.