Mesquite-Grilled Breast Of Chicken With Citrus Sauce Recipe

Ingredients:

1 c of vegetable oil (or canola oil)
2 pcs of garlic cloves; peeled then crushed
2 Tbsps of coriander (fresh); chopped finely
1 Tbsp of thyme leaves (fresh)
2 pcs of scallions (single) chopped
4 pcs of chicken breast fillet (skinless); halved
2 pcs of shallots; chopped finely
1 tsp of ginger (fresh); chopped finely
2 Tbsps of butter (unsalted)
2 pcs of lemons; peeled, chopped, save the juice
2 pcs of limes; peeled, chopped, save the juice
2 pcs of oranges; peeled, chopped, save the juice
2 c of broth (chicken)
1 tsp of cornstarch
1 tsp of water
1/4 c & 2 Tbsps of Grand Marnier
White pepper (to taste)

Instructions:

Combine garlic, oil, thyme, coriander and scallions; mix them well and marinate the breast fillet in this mixture, about eight hours (or overnight). Cook ginger and shallots with butter on saucepan above medium-low heat; stir constantly till shallots become limp.

Add chopped fruits with their saved juices; le it simmer for 10-12 mins or till it thickens. Add broth and increase heat into medium; allow to boil while stirring constantly for 10-15 mins or till liquid has reduced into 1/3.

Dissolve cornstarch with water and add into sauce mixture. Allow to simmer for half a minute and pour onto a medium bowl through the mesh strainer. Add liqueur, salt, and (white) pepper. Take the breast fillet out from marinade; let stand (at room temperature) for fifteen mins.

Grill fillets on rack (about five inches over mesquite); turn once about 10-12 mins till cooked. Transfer chicken onto a serving platter together with the sauce on the side then garnish lemon wedges.

>> Mesquite-Grilled Breast Of Chicken With Citrus Sauce Recipe