Ingredients:
3/4 cup Grand Marnier
1 1/4 cups apricot jam
3/4 cup distilled white vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon dried red chili pepper flakes
6 chicken breast fillets
olive oil
Directions:
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.
Servings: 6
Time preparation: 30 min.
Time total: 85 min.