This elegant dish features tender, mesquite-smoked chicken breasts marinated in garlic, coriander, and thyme. The star is the complex citrus sauce, simmered with lemons, limes, oranges, and a splash of Grand Marnier for a bright, sweet-tart finish. The smoky char from the grill contrasts beautifully with the fresh, aromatic herbs and the silky texture of the reduced sauce. Perfect for a special weeknight dinner or a summer barbecue, it offers a sophisticated yet approachable flavor profile that feels restaurant-quality. The combination of savory smoke and zesty citrus makes this a memorable main course that balances richness with freshness.
Mesquite-Grilled Chicken With Citrus Sauce
Description
This elegant dish features tender, mesquite-smoked chicken breasts marinated in garlic, coriander, and thyme. The star is the complex citrus sauce, simmered with lemons, limes, oranges, and a splash of Grand Marnier for a bright, sweet-tart finish. The smoky char from the grill contrasts beautifully with the fresh, aromatic herbs and the silky texture of the reduced sauce. Perfect for a special weeknight dinner or a summer barbecue, it offers a sophisticated yet approachable flavor profile that feels restaurant-quality. The combination of savory smoke and zesty citrus makes this a memorable main course that balances richness with freshness.Ingredients
Directions
-
Prepare mesquite charcoal or wood chips according to package directions, allowing them to reach a steady, hot temperature for direct grilling.
-
In a large bowl, whisk together the vegetable oil, crushed garlic, minced coriander, thyme leaves, and chopped scallions to create the marinade.
-
Add the chicken breasts to the marinade, turning to coat evenly, then cover and refrigerate for at least 8 hours or overnight.
-
While the chicken marinates, prepare the citrus: carefully remove the rind, pith, and membrane from the lemons, limes, and oranges using a serrated knife, then chop the fruit flesh into small pieces, reserving any juice.
-
In a medium saucepan, melt the butter over medium-low heat and add the minced shallots and ginger, stirring until the shallots are soft and translucent.
-
Add the chopped citrus fruit and reserved juices to the pan, bringing the mixture to a simmer and cooking for 10 to 12 minutes until it reduces to a syrup-like consistency.
-
Pour in the chicken broth and increase the heat to moderate, boiling the mixture and stirring occasionally for 10 to 15 minutes until reduced by one-third.
-
In a small bowl, mix the cornstarch with water to create a smooth slurry.
-
Stir the cornstarch mixture into the simmering sauce and cook for 30 seconds until thickened, then strain through a fine sieve into a clean bowl.
-
Whisk the Grand Marnier, white pepper, and salt to taste into the strained sauce.
-
Remove the chicken from the refrigerator and let it stand at room temperature for 15 minutes before grilling.
-
Grill the chicken on a rack set about 5 inches above the heat source, turning once, for 10 to 12 minutes total until cooked through and lightly charred.
-
Transfer the grilled chicken to a serving platter, spoon the warm citrus sauce over the top, and garnish with fresh lemon wedges.
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.
