Best 8 Grand Marnier Chicken Recipes

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Indulge in a culinary journey with our diverse collection of Grand Marnier chicken recipes, ranging from the classic and elegant to the innovative and tantalizing. Embark on a flavor-filled adventure as you explore the unique blend of sweet and citrusy notes that this iconic French liqueur imparts to tender and succulent chicken. Discover the art of creating a delightful sauce that elevates the dish to new heights, whether it's a creamy and luscious sauce or a tangy and flavorful marinade. Unleash your inner chef and embark on a culinary adventure that will leave your taste buds craving for more.

Let's cook with our recipes!

GRAND MARNIER CHICKEN



Grand Marnier Chicken image

Absolutely the BEST Chicken recipe ever. Nothing more to say!

Provided by NURSE24HR

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 40m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breast halves
1 cup milk
1 cup dry bread crumbs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 cup olive oil
1 orange, sliced into rounds
1 cup dry white wine
½ cup orange juice
1 (10.5 ounce) can chicken broth
¼ cup brandy-based orange liqueur (such as Grand Marnier®)

Steps:

  • Slice chicken breasts in thirds horizontally to make 12 thin chicken fillets. Lightly pound each piece. Place in a dish, and pour milk over them. Soak for 10 minutes. In a shallow bowl, stir together the bread crumbs, Parmesan cheese and parsley. Set aside.
  • Heat olive oil in a large heavy skillet over medium-high heat. Dredge chicken pieces in the bread crumb mixture, and place in the hot oil. Quickly brown on both sides, then remove to a buttered 9x13 inch baking dish, or similar size. Season with salt and pepper to taste. Place orange slices over the top of the chicken.
  • Preheat the oven to 350 degrees F (175 degrees C). Drain the oil from the skillet, reserving 1/4 cup. Heat the reserved oil with the wine over medium heat until reduced by 1/2. Add broth and orange juice, and reduce by 1/2 again. Pour the sauce over the chicken, then drizzle with Grand Marinier.
  • Bake for 20 to 25 minutes in the preheated oven, until bubbly.

Nutrition Facts : Calories 980.8 calories, Carbohydrate 37.9 g, Cholesterol 96.3 mg, Fat 66.4 g, Fiber 1.9 g, Protein 40.7 g, SaturatedFat 13 g, Sodium 958.8 mg, Sugar 16.2 g

CHICKEN GRAND MARNIER



Chicken Grand Marnier image

We once got a huge bottle of Grand Marnier as a present and I found this recipe to help me get through the whole bottle.

Provided by Mirj2338

Categories     Chicken

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8

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

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.

ROAST CHICKEN WITH GRAND MARNIER GLAZE



Roast Chicken With Grand Marnier Glaze image

This is my favorite roast chicken b/c it is a little unexpected. Make sure you have a shot of grand marnier while cooking...that is the ritual in our house so we try to make this often!

Provided by Liza at Food.com

Categories     Whole Chicken

Time 1h45m

Yield 1 roast chicken, 4 serving(s)

Number Of Ingredients 12

1 (3 -4 lb) roasting chickens
1/4 cup olive oil
1 orange, quartered
1 onion, quartered
salt and pepper, to taste
2 teaspoons dried rosemary
4 tablespoons butter
4 tablespoons whole grain mustard
4 tablespoons honey
2 tablespoons apricot jam
4 tablespoons Grand Marnier
fresh rosemary sprig, to garnish (optional)

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 BREAST GRAND MARNIER



Chicken Breast Grand Marnier image

I was bored at home one day so I decided to experiment with some chicken breast. This is when I remembered a dream I had about pairing chicken and Grand Marnier (seriously I do actually dream about food). So I decided to pan fry the chicken and make a reduction for the sauce. The result was extraordinary and now I make it once every month or so. I hope you enjoy it as much as I do!

Provided by Chef Doggerton

Categories     Chicken Breast

Time 15m

Yield 2 Chicken breasts, 1-2 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breasts
1/2 an onion
4 mushrooms (I prefer cremini)
butter or margarine
1/4 cup Grand Marnier
salt and pepper (to taste)
flour
oil

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.

GRILLED GRAND MARNIER CHICKEN



Grilled Grand Marnier Chicken image

These are wonderful in the summer. When we think of grilled boneless chicken, we always assume skinless too. These have their skin on. If you can't find them already prepared like that, it is very easy to debone a breast. Don't skip the skin! It soaks up the marinade, keeps the chicken really moist and keeps all of the great...

Provided by Allison Hazell

Categories     Chicken

Time 4h25m

Number Of Ingredients 9

3/4 c grand marnier
1 1/4 c apricot jam
3/4 c distilled white vinegar
4 1/2 Tbsp worcestershire sauce
3 Tbsp dijon mustard
3 Tbsp honey
1 Tbsp dried hot red pepper flakes
3 boneless but skin intact chicken breasts (about 12 oz each) halved
olive oil for brushing the 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.

BITTERSWEET GRAND MARNIER CHICKEN



Bittersweet Grand Marnier Chicken image

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.

Provided by Kibbie

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 (4 lb) frying chickens, cut into serving pieces
1/2 cup butter or 8 teaspoons margarine, divided
1/4 cup lemon juice
1/4 cup Grand Marnier (or any orange liqueur)
1/4 cup honey
2 tablespoons orange zest
1 tablespoon soy sauce

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).

STUFFED CHICKEN BREASTS WITH BANANA GRAND MARNIER SAUCE



Stuffed Chicken Breasts with Banana Grand Marnier Sauce image

This is from my favorite cookbook: Cooking In The Nude. While I don't partake in what the title suggests, I do love all the recipes within! Its full of wonderful and unique recipes geared toward a romantic dinner a deux. This one sounds delicious! I've been dying to try it!

Provided by MadzMom

Categories     Chicken

Time 55m

Yield 2 serving(s)

Number Of Ingredients 14

1 large boneless skinless chicken breast, halved
salt & pepper
1 medium ripe banana, mashed
1/3 cup Grand Marnier
1 1/2 teaspoons lemon juice
1/4 cup dark corn syrup
1/4 teaspoon salt
1/4 cup butter
1/4 cup walnuts, chopped
2 tablespoons raisins
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup soft breadcrumbs
1/2 banana, sliced

Steps:

  • Preheat oven to 350.
  • Cover chicken with wax paper and flatten breats with mallet.
  • Season inside and out with salt& pepper.
  • Mix all ingredients in Step Two together and set aside.
  • Melt butter.
  • Add remaining ingredients and toss to blend.
  • Place half the stuffing on one end of each breast, roll meat around filling, and secure with a toothpick.
  • Place stuffed breasts in au gratin dishes.
  • Pour half the banana Grand Marnier sauce over chicken and bake at 350 for 25-30 minutes, basting once.
  • Top breasts with sliced bananas and spoon remaining sauce over chicken.
  • Return to oven for 2-3 minutes and serve.

CHICKEN GRAND MARNIER



Chicken Grand Marnier image

Provided by linda mcdougal

Categories     Chicken

Number Of Ingredients 9

3/4 c grand marnier
1.25 c apricot jam
3/4 c white vinegar
4.5 Tbsp worcestershire sauce
3 Tbsp dijon mustard
3 Tbsp honey
1 Tbsp red pepper flakes
6 chicken breasts, boneless and skinless
olive oil

Steps:

  • 1. In a saucepan, combine the liqueur, jam, vinegar, worcestershire sauce, mustard, honey and red pepper flakes.
  • 2. Simmer over medium-low heat (or put in microwave for 1 minute 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.
  • 5. Pour on the marinade and refrigerate, covered with plastic wrap, for at least 4 hours or overnight.
  • 6. If grilling, let the chicken stand at room temperature for half an hour before grilling.
  • 7. TO BAKE: Pour off all but 3/4 cup marinade. Brush additional apricot jam onto to chicken.
  • 8. Cover loosely with foil.
  • 9. Bake at 350 for 45 minutes to 1 hour, basting with marinade every 15 minutes.
  • 10. FOR GRILLING: Prepare a charcoal fire.
  • 11. When the coals are glowing hot with a layer of white ash, grill the chicken breasts 6 to 8 inches from the heat.
  • 12. Baste the chicken with oil and marinade during grilling.
  • 13. Cook for 20 minutes, turning every 5 minutes.
  • 14. Slice and serve hot or at room temperature.

Tips:

  • Choose the right chicken. For this recipe, boneless, skinless chicken breasts or thighs are best. They will cook quickly and evenly in the sauce.
  • Don't overcrowd the pan. When browning the chicken, make sure to give each piece enough space so that it can brown evenly. If the pan is too crowded, the chicken will steam instead of brown.
  • Use a good quality Grand Marnier. The quality of the Grand Marnier will have a big impact on the flavor of the dish. Look for a Grand Marnier that is made with real cognac and orange liqueur.
  • Don't boil the sauce. When simmering the sauce, be careful not to let it boil. Boiling will cause the alcohol in the Grand Marnier to evaporate and the sauce will lose its flavor.
  • Serve immediately. This dish is best served immediately after it is made. The chicken will be most tender and the sauce will be at its peak flavor.

Conclusion:

Grand Marnier chicken is a classic French dish that is easy to make and always a crowd-pleaser. The combination of sweet and savory flavors is perfect for any occasion. Whether you are serving it for a special dinner party or a casual weeknight meal, this dish is sure to impress.

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