Mesquite-grilled breast of chicken with citrus sauce
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Mesquite-grilled breast of chicken with citrus sauce
  Chicken    Citrus    Poultry    Sauces  
Last updated 6/12/2012 12:53:23 AM. Recipe ID 15178. Report a problem with this recipe.
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      Title: Mesquite-grilled breast of chicken with citrus sauce
 Categories: Poultry, Bar-b-q
      Yield: 4 Servings
 
      1 c  Vegetable oil
      2 x  Garlic cloves, crushed
      2 tb Coriander, fresh, minced
      1 tb Thyme leaves, fresh
      2 x  Scallions, chopped
      4 x  Chicken breasts *
      2 x  Shallots, minced
      1 t  Ginger, fresh, minced
      2 tb Unsalted butter
      2 x  Lemons **
      2 x  Limes **
      2 x  Oranges **
      2 c  Chicken broth
      1 t  Cornstarch
      1 t  Water
    1/4 c  +2tb Grand Marnier
           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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Recipe ID 15178 (Apr 03, 2005)

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