This elegant dish features tender, boneless chicken breasts marinated in garlic, fresh herbs, and oil, then grilled over smoky mesquite wood for a distinctive char. The star of the recipe is the complex citrus sauce, made by simmering chopped lemons, limes, and oranges with shallots and ginger, finished with a splash of Grand Marnier for a sophisticated sweet-and-sour depth. The result is juicy, flavorful meat with a glossy, aromatic glaze that balances smokiness with bright acidity. Perfect for a special weeknight dinner or entertaining guests, it brings a touch of international flair to your table without being overly complicated.
Mesquite-Grilled Breast Of Chicken With Citru
Description
This elegant dish features tender, boneless chicken breasts marinated in garlic, fresh herbs, and oil, then grilled over smoky mesquite wood for a distinctive char. The star of the recipe is the complex citrus sauce, made by simmering chopped lemons, limes, and oranges with shallots and ginger, finished with a splash of Grand Marnier for a sophisticated sweet-and-sour depth. The result is juicy, flavorful meat with a glossy, aromatic glaze that balances smokiness with bright acidity. Perfect for a special weeknight dinner or entertaining guests, it brings a touch of international flair to your table without being overly complicated.Ingredients
Directions
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Prepare the marinade by combining vegetable oil, crushed garlic, minced coriander, thyme leaves, chopped scallions, and white pepper in a glass bowl.
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Add the chicken breasts to the bowl, turning to coat thoroughly. Cover and refrigerate for at least 8 hours or overnight.
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While the chicken marinates, prepare the citrus: remove rind, pith, and membrane from lemons, limes, and oranges using a serrated knife, then chop the fruit segments. Reserve any juices.
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In a saucepan, melt butter over moderately low heat. Add minced shallots and ginger, stirring until the shallots are softened.
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Add the chopped citrus fruit and reserved juices to the saucepan. Simmer for 10 to 12 minutes until the liquid reduces to a syrup-like consistency.
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Stir in the chicken broth. Increase heat to moderate and boil, stirring occasionally, for 10 to 15 minutes until reduced by one-third.
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Mix cornstarch and water in a small bowl to create a slurry.
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Stir the cornstarch mixture into the simmering sauce. Cook for 30 seconds until thickened, then strain through a fine sieve into a clean bowl.
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Whisk in Grand Marnier, salt, and additional white pepper to taste. Set sauce aside.
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Remove chicken from marinade and let stand at room temperature for 15 minutes. Discard used marinade.
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Preheat grill with mesquite wood or charcoal. Place chicken on the rack about 5 inches above the heat source.
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Grill chicken, turning once, for 10 to 12 minutes total, or until just cooked through and lightly charred.
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Transfer chicken to a serving platter. Spoon the warm citrus sauce over the breasts.
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Garnish with lemon wedges and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 901.9kcal
- % Daily Value *
- Total Fat 81.8g126%
- Saturated Fat 17.0g85%
- Cholesterol 122.9mg41%
- Sodium 102.0mg5%
- Total Carbohydrate 6.2g3%
- Dietary Fiber 3.7g15%
- Sugars 0.0g
- Protein 33.6g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
