Ingredients

1 C. vegetable oil
garlic cloves, crushed
2 Tbsp. coriander, fresh minced
1 Tbsp. thyme leaves, fresh
scallions, chopped
chicken breasts, skinless, boneless, about 1/2-lb. each, halved
shallots, minced
1 tsp. ginger, fresh minced
2 Tbsp. unsalted butter
lemon juice
lime juice
orange juice
2 C. chicken broth
1 tsp. cornstarch
1 tsp. water
1/4 C. +2 Tbsp. Grand Marnier
white pepper to taste

Cooking Instructions

In a ceramic or glass bowl, combine the oil, garlic, coriander, thyme, scallions, and the chicken breasts. Let them marinate, chilled, for at least for 8 hours or overnight. In a saucepan, cook the shallots and the ginger in the butter over a moderately 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 syrup like consistency. 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 1/3. Mix the cornstarch and water together. Stir in the cornstarch mixture, simmer the sauce for 30 seconds, and strain through a fine sieve into a bowl. Add 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 minutes. Grill the chicken on a rack set about 5 inches above the mesquite, turning it once, for 10 to 12 minutes, or until it is just cooked through. Transfer the chicken to a platter, spoon the sauce over it, and garnish the platter with lemon wedges.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)