Mesquite-Grilled Breast Of Chicken With Citrus

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Title: Mesquite-Grilled Breast Of Chicken With Citrus
Categories: chicken
Yield: 4 servings

1 c vegetable oil
2 garlic cloves, crushed
2 tb coriander, fresh, minced
1 tb thyme leaves, fresh
2 scallions, chopped
4 chicken breasts *
2 shallots, minced
1 ts ginger, fresh, minced
2 tb unsalted butter
2 lemons **
2 limes **
2 oranges **
2 c chicken broth
1 ts cornstarch
1 ts water
1/4 c +2tb grand marnier
1 white pepper to taste

* 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 monderately 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 syruplike
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.


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