Chicken with Tangerine, Honey and Chipotle Glaze
3 cups fresh tangerine juice, divided 1/3 cup parsley 1/3 cup chopped fresh cilantro 3 tablespoons chopped fresh thyme 3 tablespoons minced fresh ginger 3 tablespoons rice vinegar 2 tablespoons olive oil 4 tablespoons finely grated tangerine peel, divided 1 teaspoon coarse kosher salt 8 to 12 bone-in chicken breasts and pieces 5 tablespoons honey 1/4 cup soy sauce 2 teaspoons minced canned chipotle chile peppers Non-stick vegetable oil spray In large zipper-seal plastic bag, place 1 cup tangerine juice, parsley, cilantro, thyme, ginger, vinegar, oil, 2 tablespoons tangerine peel and salt. Seal bag and squeeze to combine ingredients well. Add chicken pieces to bag; seal tightly; turn to coat. Refrigerate chicken for at least two hours and up to 2 days, turning bag occasionally. In medium saucepan, combine remaining 2 cups tangerine juice, honey and soy sauce; bring to a boil. Simmer over medium heat about 20 minutes or until mixture reduces to 2/3 cup, stirring occasionally. Mix in reserved 2 tablespoons tangerine peel and chipotle peppers. To bake: Preheat oven to 350°F. Remove chicken from marinade; discard marinade. Place chicken in 13- x 9- x 2-inch glass baking dish. Bake chicken, uncovered, turning every 30 minutes until thoroughly cooked, about 1 hour to 1 hour 30 minutes total.* Brush chicken with Tangerine, Honey and Chipotle Glaze; bake 5 minutes longer. To grill: Preheat grill to medium-low heat. Spray grate with non-stick cooking spray. Remove chicken from marinade; discard marinade. Grill chicken until thoroughly cooked, turning occasionally for even cooking, about 25 to 30 minutes.* Brush chicken with Tangerine, Honey and Chipotle Glaze; grill 2 minutes longer on each side. Makes 8 servings. *Note: Chicken breasts are cooked when meat near bone registers 165° F. Chicken thighs are cooked when meat near bone registers 180° F. Meat should no longer be pink and juices should run clear.
Source: Recipe courtesy of Lang Sun Country Groves.