Chicken Grand Marnier

By JimMac

Ingredients

• 1-1/4 cups low-sugar (or regular) apricot preserves (or jam)
• 1/2 cup Grand Marnier® or other orange liqueur
• 1/4 cup balsamic vinegar
• 3 Tablespoons Worcestershire sauce
• 2 Tablespoons Dijon mustard
• 2 Tablespoons honey
• 1/4 teaspoon ground chipotle chile pepper (or cayenne), or to taste
• 1/2 teaspoon ground sage
• 6 boneless, skinless chicken breast halves

Details

Servings 6

Preparation

Step 1

Preparation:
Place apricot8 jam, Grand Marnier®9, balsamic vinegar10, Worcestershire sauce11, Dijon mustard12, honey13, pepper flakes, and sage14 in a saucepan. Gently heat while stirring until jam15 has melted and all ingredients are combined. Remove from heat and let cool to room temperature.

Place chicken16 breasts in a large zip-top bag. Pour in the apricot marinade17, squeeze out the air, and seal the bag. Toss to coat chicken. Refrigerate at least 4 hours or overnight.

Preheat oven to 375 F. Line a baking pan with nonstick foil.

Remove chicken from marinade and arrange in a single layer in the prepared pan. Reserve 3/4 cup of the marinade. Bake chicken breasts about 30 minutes, basting with reserved marinade every 10 minutes. Do not overcook or chicken will be dry. Cover loosely with foil and let chicken rest for 10 minutes before serving.

The chicken is also good sliced at room temperature, and a perfect salad topper.