Best 3 Roast Chicken With Grand Marnier Glaze Recipes

Are you looking for a tantalizingly juicy and flavorful roast chicken recipe that will impress your family and friends? Look no further than this exquisite dish featuring a tantalizing Grand Marnier glaze. This culinary masterpiece combines the savory flavors of roasted chicken with the aromatic and luscious notes of Grand Marnier, creating a harmonious balance of flavors that will leave your taste buds craving more.

Here are our top 3 tried and tested recipes!

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

Ingredients

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 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

Ingredients

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.

GLAZED ROAST CHICKEN

Glazed Roast Chicken image

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

Ingredients

1 cup white wine or chicken broth
1 cup apricot preserves or quince jelly
1 tablespoon stone-ground mustard
1 broiler/fryer chicken (3 to 4 pounds)
3/4 teaspoon salt
1/2 teaspoon pepper

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:

Choose the right chicken. A whole chicken is ideal for this recipe, and you can use a roasting chicken, a fryer chicken, or even a Cornish game hen. If you're using a larger chicken, you may need to adjust the cooking time.
Make sure the chicken is completely thawed before cooking. If the chicken is frozen, it will not cook evenly and may be undercooked in the center.
Season the chicken liberally with salt and pepper. This will help to enhance the flavor of the chicken and make the skin crispy.
Roast the chicken in a preheated oven. This will help to ensure that the chicken cooks evenly.
Baste the chicken with the Grand Marnier glaze every 20 minutes. This will help to keep the chicken moist and flavorful.
Roast the chicken until the skin is golden brown and the internal temperature reaches 165 degrees Fahrenheit.
Let the chicken rest for 10 minutes before carving. This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Roast chicken with Grand Marnier glaze is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is roasted until golden brown and crispy, and the Grand Marnier glaze adds a sweet and tangy flavor that is sure to please everyone at the table.