Mesquite-grilled breast of chicken with citru

Yield: 4 Servings

Ingredients:

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 ts Ginger fresh minced
2 tb Unsalted butter
2 x Lemons **
2 x Limes **
2 x Oranges **
2 c Chicken broth
1 ts Cornstarch
1 ts Water
1/4 c +2tb Grand Marnier

Instructions:

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.