Name: Mesquite-Grilled Chicken with Citrus Sauce
Ingredients: 1 c Vegetable oil; 2 Garlic cloves; crushed; 2 tb Coriander; fresh, minced; 1 tb Thyme leaves; fresh; 2 Scallions; chopped; 4 Chicken breasts *; 2 Shallots; minced; 1 ts Ginger; fresh, minced; 2 tb Unsalted butter; 2 Lemons **; 2 Limes **; 2 Oranges **; 2 c Chicken broth; 1 ts Cornstarch; 1 ts Water; 1/4 c +2tb Grand Marnier; White pepper to taste

I've been there a few times in my life. Most don't understand it. That's understandable. However, it hit home to me when the Apostle Paul said, 'Apart from such external things, there is the daily pressure on me of concern for all the churches' (2 Cor. 11:28). A number of years ago, the pain was so intense that the physical affliction Paul spoke about earlier in 2 Corinthians 11 would have been much preferred. I can take the long hours and the hard work. I can even take the pressures on my family. But the emotional pain is the one and only thing that forever tempts me to throw in the towel. When I feel that way, I can almost hear the Lord saying to me, 'Are you in it for Me or are you in it for yourself?' That's gut-check time. Am I really a servant of Christ (2 Cor. 11:23)?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Chicken, Barbecue	4	servings

INGREDIENTS

1	c	Vegetable oil
2		Garlic cloves; crushed
2	tb	Coriander; fresh, minced
1	tb	Thyme leaves; fresh
2		Scallions; chopped
4		Chicken breasts *
2		Shallots; minced
1	ts	Ginger; fresh, minced
2	tb	Unsalted butter
2		Lemons **
2		Limes **
2		Oranges **
2	c	Chicken broth
1	ts	Cornstarch
1	ts	Water
1/4	c	+2tb Grand Marnier
		White pepper to taste

INSTRUCTIONS

* skinless, boneless, about 1/2 lb each, halved ** the rind, pith, and
membrane cut away with a serrated knife and discarded and the fruit
chopped, reserving any juice In a ceramic or glass bowl, combine the oil,
garlic, coriander, thyme, scallions, and the chicken breasts. Let them
marinate, chilled, for at least 8 hours or overnight. In a saucepan, cook
the shallots and the ginger in the butter over a monderately 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 syruplike 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.
By cstarz@teleport.com (Carey Starzinger) on May 23, 1996, converted by
MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”