Best Grand Marnier Marinated Chicken Recipes

ROAST CHICKEN WITH GRAND MARNIER GLAZE

Steps:

• Prep the chicken.
• Remove the insides and rinse with water and then pat dry. Rub the bird with olive oil and then season with salt, pepper, and rosemary. Place in roasting pan and put the orange and onion quarters inside.
• Roast at 400 degrees for 20 minutes. Then turn your oven down to 350 degrees for 1 hour more.
• While bird is cooking, make your glaze.
• Melt the butter, mustard, honey, and apricot jam til bubbly and then take off heat and add grand marnier. Can keep on low to keep warm (altho I think that is a no no w/alcohol, but I always do!).
• When there is 40 minutes left of cook time, pour about half the glaze over the bird and then let it finish cooking.
• Pull bird out, let rest for 10 minutes so juices can recollect. After carving it up and putting meat on platter, drizzle the pieces with the rest of the glaze.
• Garnish with fresh rosemary sprigs.

CHICKEN GRAND MARNIER

Steps:

• In a saucepan, combine the Grand Marnier, jam, vinegar, mustard, honey, and red chilli flakes.
• Simmer until the honey and jam are melted.
• Remove from the heat and 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, for at least 4 hours or overnight.
• Bake or Grill.
• TO BAKE: Pour off all but 3/4 cups marinade.
• Brush additional apricot jam onto to chicken.
• Cover loosely with foil.
• Bake at 350 degrees F for 45 minutes, basting every 15 minutes.
• TO GRILL: 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.

CHICKEN BREAST WITH GRAND MARINIER SAUCE

Steps:

• Heat some oil to 350?.
• In a mixing bowl combine salt, sugar, white pepper, garlic, ginger and flour together.
• Place the chicken breast onto a baking sheet and season with the seasoning mix.
• Lightly coat the chicken breast and deep fry to a light golden brown. Drain onto paper towel.
• Place the chicken breast onto the baking sheet.
• Preheat oven to 350 degree. .
• Heat a skillet adds butter until it starts to turn to a light brown. Add orange zest, onion, ginger and lemongrass and stir-fry until the onion is tender. Pour in the Grand Marnier Liqueur and orange juice. Reduce the sauce down by half. Pour over the chicken breast and bake for 10 minutes. Serve hot.

BITTERSWEET GRAND MARNIER CHICKEN

Steps:

• Preheat oven to 350F degrees.
• Combine flour, salt, and pepper in large plastic bag.
• Add chicken pieces a few at a time.
• Shake to coat completely.
• Melt 4 T.
• butter in large baking pan.
• Roll chicken in butter to coat all sides.
• Arrange skin side down in single layer.
• Bake 30 minutes.
• In the meantime, melt remaining 4 T.
• butter in small pot over medium heat.
• Stir in lemon juice, orange zest, liqueur, honey, and soy sauce.
• Remove chicken from oven; turn pieces over.
• Pour honey mixture evenly over chicken.
• Continue baking, basting occasionally, until chicken is glazed and tender, about 30 minutes.
• (If desired, reserve 2 T. of the honey mixture and spoon over cooked baby carrots for a nice addition to your dinner).

GRILLED GRAND MARNIER CHICKEN

Steps:

• 1. In a saucepan combine all the ingredients except the chicken and the oil. Simmer the mixture until the jam and the honey are melted and let the mixture cool to room temp.
• 2. In a shallow dish, marinate the chicken in the mixture covered and chilled, turning it several times for at least 4 hours, preferably overnight.
• 3. Remove the chicken from the marinade, discarding the marinade and grill the chicken skin side down on a rack over very hot coals for 3 1/2 mins. Brush the skinless side with the oil, turn it and grill the chicken for 3 to 4 minutes more or until it is just firm to the touch.

CHICKEN BREAST GRAND MARNIER

Steps:

• Slice the mushrooms and dice the onion. Then saute them in the butter or margarine.
• Add the Grand Marnier and reduce until only a tablespoon remains.
• Season to taste.
• For the chicken, butterfly the breasts. Season, then dredge in flour (shaking them off after). Pan fry in oil until done.
• Remove the breasts from the pan, spoon the reduction on, and serve.