3/4 cup Grand Marnier
1-1/4 cups apricot jam
3/4 cup distilled white vinegar
4-1/2 tablespoon Worcestershire sauce
3 tablespoon Dijon mustard
3 tablespoon honey
1 tablespoon dried red pepper flakes
6 boneless chicken breasts -- *
olive oil
Instructions:
* Remove skin from chicken breasts 1. In a saucepan, combine the Grand
Marnier, jam, vinegar, Worcestershire sauce, mustard, honey, and red
pepper flakes. Simmer over medium-low heat (or put in microwave for
1 min. until the honey and jam are melted.)Remove from the heat and
let cool to room temperature. 2. Place the chicken breasts in a single
layer in a shallow glass baking dish. Pour on the marinade and refrigerate,
covered with plastic wrap, for at least 4 hours or overnight. 3. If
grilling, let the chicken stand at room temperature for half an hour
before grilling (see #3.) TO BAKE: POUR OFF ALL BUT 3/4 c marinade.
Brush additional apricot jam onto to chicken. Cover loosely with foil.
Bake at 350 deg. for 45 minutes to 1 hour, basting with marinade every
15 minutes. 4. FOR GRILLING: Prepare a charcoal fire. When the coals
are glowing hot with a layer of white ash, grill the chicken breasts
6 to 8 inches from the heat. Baste the chicken with oil and marinade
during grilling. 5. Cook for 20 minutes, turning every 5 minutes.
Slice and serve hot or at room temperature.
