Mesquite-Grilled Chicken With Citrus Sauce
May 6, 2019
Ingredients
- 1 cup vegetable oil
- 2 garlic cloves
- crushed
- 2 tablespoons coriander
- fresh, minced
- 1 tablespoon thyme leaves
- fresh
- 2 scallions
- chopped
- 4 chicken breasts, Skinless, boneless, about 1/2 lb. each, halved
- 2 shallots
- minced
- 1 teaspoon ginger
- fresh, minced
- 2 tablespoons unsalted butter
- 2 lemons, the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice
- 2 limes, the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice
- 2 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
- 1/4 cup +2tb Grand Marnier
- white pepper to taste
Directions
- Step 1 In a ceramic or glass bowl, combine the oil, garlic, coriander, thyme, scallions, and the chicken breasts.
- Step 2 Let them marinate, chilled, for at least 8 hours or overnight.
- Step 3 In a saucepan, cook the shallots and the ginger in the butter over a moderately low heat, stirring, until the shallots are softened.
- Step 4 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.
- Step 5 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.
- Step 6 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.
- Step 7 Add the Grand Marnier, the white pepper, and salt to taste.
- Step 8 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.
- Step 9 Transfer the chicken to a platter, spoon the sauce over it, and garnish the platter with lemon wedges.