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
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.