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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