Bittersweet Grand Marnier Chicken

Name: Bittersweet Grand Marnier Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 118.29 ml all-purpose flour; 4.92 ml salt; 1.23 ml pepper; 1814.36 g frying chickens, cut into serving pieces; 118.29 ml butter or 39.43 ml margarine, divided; 59.14 ml lemon juice; 59.14 ml Grand Marnier (or any orange liqueur); 59.14 ml honey; 29.58 ml orange zest; 14.79 ml soy sauce

Submitted by Kibbie

"This recipe is from "Treasury of Creative Cooking," and it's come out wonderful every time I make it. The sauce gives the chicken a very nice flavor."

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Ready In:: 1hr 15mins
Ingredients:: 10
Serves:: 4

ingredients

118.29 ml all-purpose flour
4.92 ml salt
1.23 ml pepper
1814.36 g frying chickens, cut into serving pieces
118.29 ml butter or 39.43 ml margarine, divided
59.14 ml lemon juice
59.14 ml Grand Marnier (or any orange liqueur)
59.14 ml honey
29.58 ml orange zest
14.79 ml soy sauce

directions

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).

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Reviews

This is a wonderful recipe that is easy enough for a family dinner yet impressive enough for company. I used skinless boneless chicken breasts and cut the baking time down accordingly; I also cut the sauce in half because I had under 2 lbs of breasts. I used the orange that I had zested to make the garnish for the serving platter: I cut off the ends and remaining peel and segmented it, using the orange pieces on the platter -- and it looked great! I served this with white rice and green beans, and my family loved it. This easy, delicious recipe is one I will prepare often; thanks for sharing!

Lennie

RECIPE SUBMITTED BY

Kibbie

United States

10 Recipes

I'm a twenty-something year old from the sticks of NH. For fun....I donate all my spare time to charities, fund raisers, endangered animals, and soup kitchens. I am an expert at any form of needlecraft, sewing, housekeeping, cooking, baking, and gardening. My house is a temple of cleanliness, and my social life is a whirlwind of activity. Yeah, really. hehe

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