Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Vegetable oil 2 x Lemons **
2 x Garlic cloves, crushed 2 x Limes **
2 tb Coriander, fresh, minced 2 x Oranges **
1 tb Thyme leaves, fresh 2 c Chicken broth
2 x Scallions, chopped 1 ts Cornstarch
4 x Chicken breasts * 1 ts Water
2 x Shallots, minced 1/4 c +2tb Grand Marnier
1 ts Ginger, fresh, minced White pepper to taste
2 tb Unsalted butter

* 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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