Mesquite-Grilled Breast Of Chicken With Citrus

Recipe Ingredients

		Chicken breasts *
1 cup	237ml	Vegetable oil
		Garlic cloves - crushed
2 tablespoons	30ml	Coriander - fresh, minced
1 tablespoon	15ml	Thyme leaves - fresh
		Scallions - chopped
		Shallots - minced
1 teaspoon	5ml	Ginger - fresh, minced
2 tablespoons	30ml	Unsalted butter
		Lemons **
		Limes **
		Oranges **
2 cups	474ml	Chicken broth
1 teaspoon	5ml	Cornstarch
1 teaspoon	5ml	Water
1/4 cup	59ml	+2 tbs Grand Marnier
		White pepper to taste

Recipe Instructions

* skinless, boneless, about 1/2 lb each, halved

** the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice

In a ceramic or glass bowl, combine the oil, garlic, coriander, thyme, scallions, and the chicken breasts. Let them marinate, chilled, for at least 8 hours or overnight.

In a saucepan, cook the shallots and the ginger in the butter over a moderately low heat, stirring, until the shallots are softened. Add the chopped lemons, limes, and oranges with all the reserved juices and simmer the mixture for 10 to 12 minutes, or until the liquid is reduced to a syrup-like consistency.

Add the broth, increase the heat to moderate, and boil the mixture, stirring occasionally, for 10 to 15 minutes, or until it is reduced by 1/3. Mix the cornstarch and water together. Stir in the cornstarch mixture, simmer the sauce for 30 seconds, and strain through a fine sieve into a bowl. Add the Grand Marnier, the white pepper, and salt to taste. Remove the chicken from the marinade and let it stand at room temperature for 15 minutes.

Grill the chicken on a rack set about 5 inches above the mesquite, turning it once, for 10 to 12 minutes, or until it is just cooked through.

Transfer the chicken to a platter, spoon the sauce over it, and garnish the platter with lemon wedges.

Source:
Lawry's

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