Chicken Cointreau
Author: Kitchens
  • 3/4 Cup Cointreau liqueur
  • 1 1/4 Cups apricot jam
  • 3/4 Cup distilled white vinegar
  • 4 1/2 Tablespoons Worcestershire sauce
  • 3 Tablespoons Dijon mustard
  • 3 Tablespoons honey
  • 1 Tablespoon dried red pepper flakes
  • 6 boneless chicken breasts; *
  • olive oil
  1. * Remove skin from chicken breasts
  2. 1. In a saucepan, combine the Cointreau, 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.)
  3. Remove from the heat and let cool to room temperature.
  4. 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. If grilling, let the chicken stand at room temperature for half an hour before grilling (see #3.)
  5. TO BAKE: POUR OFF ALL BUT 3/4 Cups 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.
  6. 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. Cook for 20 minutes, turning every 5 minutes. Slice and serve hot or at room temperature.
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