Mesquite Grilled Chicken With Citrus Sauce

Directions

1. * Skinless, boneless, about 1/2 lb each, halved** the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit minced, reserving any juice In a ceramic or possibly glass bowl, combine the oil, garlic, coriander, thyme, scallions, and the chicken breasts. Let them marinate, chilled, for at least 8 hrs or possibly overnight. In a saucepan, cook the shallots and the ginger in the butter over a monderately low heat, stirring, till the shallots are softened. Add in the minced lemons, limes, and oranges with all the reserved juices and simmer the mix for 10 to 12 min, or possibly till the liquid is reduced to a syruplike consistency. Add in the broth, increase the heat to moderate, and boil the mix, stirring occasionally, for 10 to 15 min, or possibly till it is reduced by 1/3. Mix the cornstarch and water together. Stir in the cornstarch mix, simmer the sauce for 30 seconds, and strain through a fine sieve into a bowl. Add in 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 min. Grill the chicken on a rack set about 5 inches above the mesquite, turning it once, for 10 to 12 min, or possibly till it is just cooked through. Transfer the chicken to a platter, spoon the sauce over it, and garnish the platter with lemon wedges.