Side Pannel
Mesquite-Grilled Chicken with Citrus Sauce
Mesquite-Grilled Chicken with Citrus Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Barbeque
Ingredients List
- 1 c Vegetable oil
- 2 Garlic cloves; crushed
- 2 tb Coriander; fresh, minced
- 1 tb Thyme leaves; fresh
- 2 Scallions; chopped
- 4 Chicken breasts *
- 2 Shallots; minced
- 1 ts Ginger; fresh, minced
- 2 tb Unsalted butter
- 2 Lemons **
- 2 Limes **
- 2 Oranges **
- 2 c Chicken broth
- 1 ts Cornstarch
- 1 ts Water
- 1/4 c +2tb Grand Marnier
- White pepper to taste
Directions
* 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.
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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