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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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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.
| Ingredients:
1 Cup(s) Peeled garlic cloves
2 Garlic cloves, crushed
2 Tablespoon(s) Coriander, fresh, minced
1 Tablespoon(s) Thyme leaves, fresh
2 Scallions, chopped
4 Chicken breasts *
2 Shallots, minced
1 Teaspoon(s) Ginger, fresh, minced
2 Tablespoon(s) Unsalted butter
2 Lemons **
2 Limes **
2 Oranges **
2 Cup(s) Lemon, halved
1 Teaspoon(s) Cornstarch
1 Teaspoon(s) Large garlic cloves; minced
1/4 Cup(s) +2tb Grand Marnier |
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