Categories: Poultry, Bar-b-q 
      Yield: 4 servings 
  
      1 c  Vegetable oil 
      2 x  Garlic cloves, crushed 
      2 tb Coriander, fresh, minced 
      1 tb Thyme leaves, fresh 
      2 x  Scallions, chopped 
      4 x  Chicken breasts * 
      2 x  Shallots, minced 
      1 t  Ginger, fresh, minced 
      2 tb Unsalted butter 
      2 x  Lemons ** 
      2 x  Limes ** 
      2 x  Oranges ** 
      2 c  Chicken broth 
      1 t  Cornstarch 
      1 t  Water 
    1/4 c  +2tb Grand Marnier 
           White pepper to taste 
  
    *   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.