BIG DADDY-DH made this recipe a couple of months ago. It was very, very good.
Mesquite-Grilled Breast of Chicken with Citrus
Serves 4
1 cup canola or olive oil
2 garlic cloves, crushed
2 TB minced fresh cilantro
1 TB thyme leaves
2 scallions, chopped
4 boneless, skinless chicken breasts (about 1/2 lb each) halved
2 shallots, minced
1 tsp minced fresh ginger
2 TB unsalted butter
2 lemons, peeled and chopped
2 limes, peeled and chopped
2 oranges, peeled and chopped
2 cups chicken broth
1 tsp cornstarch
1 tsp water
1/4 cup plus 2 TB Grand Marnier
White pepper to taste
Salt to taste
1 lemon, cut into wedges
1. In a ceramic or glass bowl, combine the oil, garlic, cilantro, thyme and scallions. Add chicken breasts, turning to coat. Cover and marinate in refrigerator for at least 8 hours or overnight.
2. In a saucepan, cook the shallots and ginger in the butter over low heat, stirring, until the shallots are softened. Add the chopped lemons, limes and oranges with all the reserved juices, and simmer the mixture for 10 to 12 minutes or until the liquid is reduced to a syrupy consistency.
3. Add the broth, increase the heat to moderate, and boil the mixture, stirring occasionally, for 10 to 15 minutes or until it is reduced by one-third. Mix the cornstarch and water together. Stir in the cornstarch mixture and simmer for 30 seconds. Strain through a fine sieve into a bowl. Add the Grand Marnier, white pepper, and salt to taste; set aside.
4. Remove the chicken from the marinade and let it stand at room temperature for 15 minutes. Grill the chicken on a rack set about 5 inches above mesquite coals, for 10 to 12 minutes or until it is just cooked through, turning once. Transfer the chicken to a platter, spoon the sauce over it, and garnish the platter with lemon wedges.
Source: Big Daddy's Zubba Bubba BBQ - Rick Marx
Mesquite-Grilled Breast of Chicken with Citrus
Serves 4
1 cup canola or olive oil
2 garlic cloves, crushed
2 TB minced fresh cilantro
1 TB thyme leaves
2 scallions, chopped
4 boneless, skinless chicken breasts (about 1/2 lb each) halved
2 shallots, minced
1 tsp minced fresh ginger
2 TB unsalted butter
2 lemons, peeled and chopped
2 limes, peeled and chopped
2 oranges, peeled and chopped
2 cups chicken broth
1 tsp cornstarch
1 tsp water
1/4 cup plus 2 TB Grand Marnier
White pepper to taste
Salt to taste
1 lemon, cut into wedges
1. In a ceramic or glass bowl, combine the oil, garlic, cilantro, thyme and scallions. Add chicken breasts, turning to coat. Cover and marinate in refrigerator for at least 8 hours or overnight.
2. In a saucepan, cook the shallots and ginger in the butter over low heat, stirring, until the shallots are softened. Add the chopped lemons, limes and oranges with all the reserved juices, and simmer the mixture for 10 to 12 minutes or until the liquid is reduced to a syrupy consistency.
3. Add the broth, increase the heat to moderate, and boil the mixture, stirring occasionally, for 10 to 15 minutes or until it is reduced by one-third. Mix the cornstarch and water together. Stir in the cornstarch mixture and simmer for 30 seconds. Strain through a fine sieve into a bowl. Add the Grand Marnier, white pepper, and salt to taste; set aside.
4. Remove the chicken from the marinade and let it stand at room temperature for 15 minutes. Grill the chicken on a rack set about 5 inches above mesquite coals, for 10 to 12 minutes or until it is just cooked through, turning once. Transfer the chicken to a platter, spoon the sauce over it, and garnish the platter with lemon wedges.
Source: Big Daddy's Zubba Bubba BBQ - Rick Marx
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