Mesquite-Grilled Breast of Chicken with Citrus Sauce Recipe

Name: Mesquite-Grilled Breast of Chicken with Citrus Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup vegetable oil; 2 each garlic cloves crushed; 2 tablespoons coriander fresh, minced; 1 tablespoon thyme fresh; 2 each scallions, spring or green onions chopped; 4 each chicken breasts skinless, boneless, about 1/2 lb each, halved; 2 each shallots minced; 1 teaspoon ginger fresh,; 2 tablespoons butter, unsalted; 2 each lemons the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice; 2 each limes the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice; 2 each oranges the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice; 2 cups chicken broth; 1 teaspoon cornstarch; 1 teaspoon water; 1/4 cup liqueur plus 2 tb liqueur, grand marnier or cointreau, orange flavor; 1 x white pepper to taste

Servings: persons

1 cup vegetable oil
2 each garlic cloves crushed
2 tablespoons coriander fresh, minced
1 tablespoon thyme fresh
2 each scallions, spring or green onions chopped
4 each chicken breasts skinless, boneless, about 1/2 lb each, halved
2 each shallots minced
1 teaspoon ginger fresh,
2 tablespoons butter, unsalted
2 each lemons the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice
2 each limes the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice
2 each oranges the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice
2 cups chicken broth
1 teaspoon cornstarch
1 teaspoon water
1/4 cup liqueur plus 2 tb liqueur, grand marnier or cointreau, orange flavor
1 x white pepper to taste

1
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 13.
6
Mix the cornstarch and water together.
7
Stir in the cornstarch mixture, simmer the sauce for 30 seconds, and strain through a fine sieve into a bowl.
8
Add the Grand Marnier, the white pepper, and salt to taste.
9
Remove the chicken from the marinade and let it stand at room temperature for 15 minutes.
10
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.
11
Transfer the chicken to a platter, spoon the sauce over it, and garnish the platter with lemon wedges.

1115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup vegetable oil, 2 each garlic cloves crushed, 2 tablespoons coriander fresh, minced, 1 tablespoon thyme fresh, and more.

Yes, Mesquite-Grilled Breast of Chicken with Citrus Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mesquite-Grilled Breast of Chicken with Citrus Sauce

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