Mesquite-Grilled Breast of Chicken with Citrus

This grilled chicken is a step above your standard backyard bird. The breasts marinate in oil with crushed garlic, fresh coriander, thyme, and scallions, then get grilled over mesquite for that distinct smoky char. But the real showpiece is the citrus sauce: lemon, lime, and orange juices reduced with chicken broth, shallots, ginger, and a generous pour of Grand Marnier.

The triple-citrus combination is what gives this sauce its complexity. Lemon brings sharp acidity, lime adds a floral bite, and orange rounds everything out with sweetness. Reduced together with chicken broth, the sauce concentrates into something bright, silky, and intense. A touch of cornstarch thickens it just enough to coat the back of a spoon.

Grand Marnier or Cointreau adds a warm, orange-scented depth that straight juice can’t deliver. The alcohol cooks off during reduction, leaving behind that distinctive liqueur richness. Butter whisked in at the end gives the sauce a glossy, velvety finish.

Chef Tips

• If you don’t have mesquite chips, any hardwood charcoal will work. The mesquite adds a stronger, earthier smoke than hickory or oak.
• Grill over medium heat and cook through without rushing. High heat will char the oil-based marinade before the chicken is done inside.
• Reduce the citrus-broth sauce by at least half before adding the cornstarch slurry. Under-reduced sauce will taste watery even after thickening.
• Mince the shallots and ginger very fine so they melt into the sauce rather than leaving chunky bits.

Variations

• Use bone-in, skin-on thighs instead of breasts for juicier, more forgiving grilled pieces.
• Skip the Grand Marnier and increase the orange juice for an alcohol-free version.
• Add a pinch of chili flakes to the sauce for a sweet-citrus-heat profile.