INGREDIENTS

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.

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