Grilled Chicken Soup

This sophisticated dish blends the smoky char of grilled chicken with a vibrant, citrus-forward broth. The chicken breasts are marinated in garlic, coriander, and thyme, then grilled over mesquite for distinct flavor. The soup base is a complex reduction of lemons, limes, oranges, and chicken broth, enriched with butter and finished with Grand Marnier. The result is a tangy, savory, and slightly sweet sauce that coats the tender meat beautifully.

Cooking Method: Boiling, Grilling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 964.6

Description

This sophisticated dish blends the smoky char of grilled chicken with a vibrant, citrus-forward broth. The chicken breasts are marinated in garlic, coriander, and thyme, then grilled over mesquite for distinct flavor. The soup base is a complex reduction of lemons, limes, oranges, and chicken broth, enriched with butter and finished with Grand Marnier. The result is a tangy, savory, and slightly sweet sauce that coats the tender meat beautifully.

Directions

1
Place skinless, boneless chicken breasts in a glass bowl.
2
Combine vegetable oil, crushed garlic, minced coriander, thyme leaves, and chopped scallions in the bowl with the chicken.
3
Toss chicken to coat evenly in the marinade, cover, and refrigerate for at least 8 hours or overnight.
4
Remove rind, pith, and membrane from lemons, limes, and oranges using a serrated knife.
5
Chop the citrus fruit into small pieces, reserving any juices released during cutting.
6
Melt unsalted butter in a saucepan over moderately low heat.
7
Add minced shallots and fresh ginger, stirring gently until the shallots are softened.
8
Add the chopped citrus fruits and their reserved juices to the saucepan.
9
Simmer the mixture for 10 to 12 minutes, or until the liquid reduces to a syrup-like consistency.
10
Pour in the chicken broth and increase the heat to moderate.
11
Bring to a boil, stirring occasionally, and cook for 10 to 15 minutes, or until the liquid is reduced by one-third.
12
Mix cornstarch and water together in a small bowl to form a slurry.
13
Stir the cornstarch mixture into the simmering sauce and cook for 30 seconds to thicken.
14
Strain the sauce through a fine sieve into a clean bowl to remove solids.
15
Stir Grand Marnier, white pepper, and salt to taste into the strained sauce.
16
Remove chicken from marinade and let stand at room temperature for 15 minutes.
17
Preheat a grill with mesquite coals, setting a rack about 5 inches above the heat.
18
Grill the chicken, turning once, for 10 to 12 minutes, or until just cooked through.
19
Transfer the grilled chicken to a serving platter.
20
Spoon the warm citrus-Grand Marnier sauce over the chicken.
21
Garnish with lemon wedges and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 964.6kcal

% Daily Value *
Total Fat 82.6g128%
Saturated Fat 17.1g86%
Cholesterol 122.9mg41%
Sodium 107.0mg5%
Total Carbohydrate 22.2g8%
Dietary Fiber 9.9g40%
Sugars 0.7g
Protein 37.1g75%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grilled chicken, citrus broth, grand marnier, garlic marinade, coriander, thyme, mesquite grilled, lemon lime orange, chicken soup, citrus sauce, white pepper, savory main, herb marinade, reduced broth, cornstarch thickener, exotic flavors, dinner party, chicken breasts, fresh ginger, shallots

Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-soup-5/