Mesquite-grilled breast of chicken with citru Recipe

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Mesquite-grilled breast of chicken with citru

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Barbecue, Chicken, Grilled, Poultry

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Ingredients:

Procedures:

1	* skinless, boneless, about ?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.
2	Let them marinate, chilled, for at least 8 hours or overnight.
3	In a saucepan, cook the shallots and the ginger in the butter over a monderately low heat, stirring, until the shallots are softened.
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 syruplike consistency.
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/Mix the cornstarch and water together.
6	Stir in the cornstarch mixture, simmer the sauce for 30 seconds, and strain through a fine sieve into a bowl.
7	Add the grand marnier, the white pepper, and salt to taste.
8	Remove the chicken from the marinade and let it stand at room temperature for 15 minutes.
9	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.
10	Transfer the chicken to a platter, spoon the sauce over it, and garnish the platter with lemon wedges