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 ts Ginger, fresh, minced
2 tb Unsalted butter
2 x  Lemons **
2 x  Limes **
2 x  Oranges **
2 c  Chicken broth
1 ts Cornstarch
1 ts 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.