Tangerine & Honey Glazed Chicken |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 4 |
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This recipe is from If they are in season, use fresh tangerines. At other times, Use the frozen juice and substitute oranges for the zest and for garnishing Ingredients:
3 tangerines or 3 oranges |
2 tablespoons honey |
2 tablespoons soy sauce |
2 garlic cloves, crushed |
3 lbs chicken, cut into 8 serving pieces |
Directions:
1. Grate 1 tsp tangerine zest (colored part of peel) squeeze enough juice to get 1/2 cup. Slice remaining tangerine into wedges. Place juice in large bowl; add honey, soy sauce, garlic and 1/2 tsp freshly ground pepper. Mix. Add chicken; turn to coat. Cover; marinate in refrigerator 2 to 3 hours, turning chicken occasionally.
2. Preheat oven to 400°F Line large jelly-roll pan with aluminum foil.
3. Drain marinade into saucepan; boil 3 minutes or until reduced by half.
4. Arrange chicken skin side up on jelly-roll pan; bake 40 minutes or until cooked, basting every 1o minutes with marinade and pan juices. Garnish with tangerine wedges.
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