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This elegant dish features tender skinless chicken breasts marinated in aromatic herbs and garlic, then grilled over smoky mesquite wood for a distinct, rustic flavor. The star of the plate is the bright citrus sauce, crafted from fresh lemons, limes, and oranges, reduced with chicken broth and finished with a splash of Grand Marnier for a sophisticated sweet-and-sour finish. The combination of smoky char and zesty acidity creates a perfect balance, making it an impressive yet manageable meal for weeknight dinners or casual entertaining. It pairs beautifully with simple grains or roasted vegetables.
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Mesquite-Grilled Breast Of Chicken With Citrus Sauce
Description
This elegant dish features tender skinless chicken breasts marinated in aromatic herbs and garlic, then grilled over smoky mesquite wood for a distinct, rustic flavor. The star of the plate is the bright citrus sauce, crafted from fresh lemons, limes, and oranges, reduced with chicken broth and finished with a splash of Grand Marnier for a sophisticated sweet-and-sour finish. The combination of smoky char and zesty acidity creates a perfect balance, making it an impressive yet manageable meal for weeknight dinners or casual entertaining. It pairs beautifully with simple grains or roasted vegetables.Ingredients
Directions
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Prepare the marinade by combining vegetable oil, crushed garlic, minced coriander, fresh thyme leaves, and chopped scallions in a large bowl.
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Add the chicken breasts to the bowl, turning to coat evenly, then cover and refrigerate for at least 8 hours or overnight.
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Meanwhile, prepare the citrus: using a serrated knife, carefully remove the rind, pith, and membrane from the lemons, limes, and oranges, discarding the waste.
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Chop the fruit flesh into small pieces, reserving any released juice.
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In a medium saucepan, melt butter over moderately low heat.
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Add minced shallots and ginger, stirring constantly until the shallots are soft and translucent.
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Add the chopped citrus fruits and their reserved juices to the saucepan.
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Simmer the mixture for 10 to 12 minutes, stirring occasionally, until the liquid reduces to a syrupy consistency.
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Pour in the chicken broth, increase heat to moderate, and bring to a boil.
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Reduce heat slightly and boil, stirring occasionally, for 10 to 15 minutes until the liquid is reduced by one-third.
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In a small bowl, mix cornstarch and water until smooth to create a slurry.
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Stir the cornstarch slurry into the simmering sauce and cook for 30 seconds until thickened.
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Strain the sauce through a fine sieve into a clean bowl to remove solids.
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Stir in Grand Marnier and season with white pepper and salt to taste.
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Remove chicken from marinade and let stand at room temperature for 15 minutes.
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Preheat a grill with mesquite charcoal or wood chips until hot.
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Grill chicken breasts on a rack set about 5 inches above the heat source.
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Turn once and grill for 10 to 12 minutes total, until the chicken is cooked through and lightly charred.
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Transfer chicken to a serving platter and spoon the warm citrus sauce over the top.
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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.
mesquite, grilled, chicken, breast, citrus, sauce, lemon, lime, orange, grand marnier, garlic, coriander, thyme, scallions, shallots, ginger, marinade, reduction, smoky, tangy
