Indulge in a culinary masterpiece with our succulent Roast Chicken with Grand Marnier Glaze. This delectable dish tantalizes the taste buds with its crispy, golden-brown skin and moist, flavorful meat. The secret lies in the exceptional glaze, a harmonious blend of tangy orange liqueur, rich butter, and savory herbs. This recipe is a perfect centerpiece for any special occasion, leaving your guests in awe.
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Embark on a culinary journey with our comprehensive guide to Roast Chicken with Grand Marnier Glaze and its accompanying recipes. Impress your loved ones with these culinary creations, and let the aromas and flavors transport you to a world of gastronomic delight.
ROAST CHICKEN WITH GRAND MARNIER GLAZE
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
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.
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
CHICKEN BREAST GRAND MARNIER
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
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.
CHICKEN BREAST WITH GRAND MARINIER SAUCE
Make and share this Chicken Breast With Grand Marinier Sauce recipe from Food.com.
Provided by foodart
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat some oil to 350?.
- In a mixing bowl combine salt, sugar, white pepper, garlic, ginger and flour together.
- Place the chicken breast onto a baking sheet and season with the seasoning mix.
- Lightly coat the chicken breast and deep fry to a light golden brown. Drain onto paper towel.
- Place the chicken breast onto the baking sheet.
- Preheat oven to 350 degree. .
- Heat a skillet adds butter until it starts to turn to a light brown. Add orange zest, onion, ginger and lemongrass and stir-fry until the onion is tender. Pour in the Grand Marnier Liqueur and orange juice. Reduce the sauce down by half. Pour over the chicken breast and bake for 10 minutes. Serve hot.
GLAZED ROAST CHICKEN
I like to make this for weeknight dinners. You can make this roast chicken with apricot glaze or quince jelly. -Victoria Miller, San Ramon, California
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving., Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together., Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.
Nutrition Facts : Calories 437 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 458mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 0 fiber), Protein 34g protein.
Tips for Making Roast Chicken with Grand Marnier Glaze:
- Choose the Right Chicken: For the best results, select a whole chicken that is between 3 and 4 pounds. This size will ensure that the chicken cooks evenly without drying out.
- Prep the Chicken Properly: Before roasting, remove any giblets or excess fat from the chicken cavity. Rinse the chicken inside and out with cold water and pat it dry with paper towels. This will help the glaze adhere better to the chicken.
- Season the Chicken Generously: Use a combination of salt, pepper, and your favorite herbs and spices to season the chicken inside and out. This will help to enhance the flavor of the chicken and create a crispy, flavorful skin.
- Let the Chicken Rest Before Glazing: After roasting the chicken, let it rest for 10-15 minutes before brushing it with the Grand Marnier glaze. This will help the glaze to set and prevent it from running off the chicken.
- Use a High-Quality Grand Marnier: The quality of the Grand Marnier you use will directly impact the flavor of the glaze. Choose a Grand Marnier that is made with real oranges and has a rich, complex flavor.
Conclusion:
Roast chicken with Grand Marnier glaze is a delicious and elegant dish that is perfect for any occasion. With its crispy skin, tender meat, and flavorful glaze, this dish is sure to impress your guests. By following these tips, you can ensure that your roast chicken turns out perfectly every time. So next time you're looking for a special dish to serve, give roast chicken with Grand Marnier glaze a try. You won't be disappointed!
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