Mesquite-Grilled Breast of Chicken with Citrus
 
      1 c  Vegetable oil                       2 x  Lemons **
      2 x  Garlic cloves, crushed              2 x  Limes **
      2 tb Coriander, fresh, minced            2 x  Oranges **
      1 tb Thyme leaves, fresh                 2 c  Chicken broth
      2 x  Scallions, chopped                  1 ts Cornstarch
      4 x  Chicken breasts *                   1 ts Water
      2 x  Shallots, minced                  1/4 c  +2tb Grand Marnier
      1 ts Ginger, fresh, minced                    White pepper to taste
      2 tb Unsalted butter                
 
    *   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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