Mesquite-Grilled Breast of Chicken with Citrus Sauce

Name: Mesquite-Grilled Breast of Chicken with Citrus Sauce
Prep time: 1 d
Cook time: P1H
Total time: P1D1H
Yield: 4
Cuisine: Fusion
Ingredients: vegetable oil; garlic cloves; coriander; thyme; scallions, spring or green onions; chicken breasts; shallots; ginger; butter, unsalted; lemons; limes; oranges; chicken broth; cornstarch; water; liqueur; white pepper

Yield

4 servings

Prep

8 hrs

Cook

1 hrs

Ready

9 hrs

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
1	cup	vegetable oil
2	each	garlic cloves crushed
2	tablespoons	coriander fresh, minced
1	tablespoon	thyme fresh	*
2	each	scallions, spring or green onions chopped
4	each	chicken breasts skinless, boneless, about 1/2 lb each, halved
2	each	shallots minced	*
1	teaspoon	ginger fresh,
2	tablespoons	butter, unsalted
2	each	lemons the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice
2	each	limes the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice
2	each	oranges the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice
2	cups	chicken broth
1	teaspoon	cornstarch
1	teaspoon	water
¼	cup	liqueur plus 2 tb liqueur, grand marnier or cointreau, orange flavor	*
1	x	white pepper to taste	*

Ingredients

Amount	Measure	Ingredient	Features
237	ml	vegetable oil
2	each	garlic cloves crushed
3E+1	ml	coriander fresh, minced
15	ml	thyme fresh	*
2	each	scallions, spring or green onions chopped
4	each	chicken breasts skinless, boneless, about 1/2 lb each, halved
2	each	shallots minced	*
5	ml	ginger fresh,
3E+1	ml	butter, unsalted
2	each	lemons the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice
2	each	limes the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice
2	each	oranges the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice
473	ml	chicken broth
5	ml	cornstarch
5	ml	water
59	ml	liqueur plus 2 tb liqueur, grand marnier or cointreau, orange flavor	*
1	x	white pepper to taste	*

Directions

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 ⅓.

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.