Best Chicken With Tangerine Honey And Chipotle Glaze Recipes

Tangerine Chicken image

Provided by Tinat51796

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2 tangerines, use for peel and 3/4 cup juice
1/4 cup soy sauce
1/4 cup honey
2 teaspoons minced garlic
2 teaspoons grated fresh gingerroot
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh ground pepper
2 about 2 3/4 pounds total chicken breast halves

Steps:

Remove colored part of peel from tangerines using a vegetable peeler and very finely chop; juice enough tangerines to yield 3/4 cup juice.
Combine peel and juice in a bowl with soy sauce, honey, garlic, ginger root, sesame oil, cinnamon, and pepper; whisk until honey is dissolved. Pour into a food storage bag.
Cut off rib portions from chicken breasts. Place breasts halves in marinade and seal bag; turn to coat chicken. Refrigerate at least 4 hours, turning bag several times.
Remove chicken from marinade and place in a foil-lined shallow roasting pan. Pour marinade from the bag into a saucepan, boil 10 minutes, until mixture is thick and syrupy. Brush chicken with some sauce. Roast chicken at 375 degrees F for 45 minutes, basting with remaining sauce, until chicken is just barely pink in thickest parts. Garnish breasts with toasted sesame seeds.

Tangerine & Honey Glazed Chicken image

Provided by spicytunaroll

Categories Chicken

Time 3h45m

Yield 4 serving(s)

Number Of Ingredients 5

3 tangerines or 3 oranges
2 tablespoons honey
2 tablespoons soy sauce
2 garlic cloves, crushed
3 lbs chicken, cut into 8 serving pieces

Steps:

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.
Preheat oven to 400°F Line large jelly-roll pan with aluminum foil.
Drain marinade into saucepan; boil 3 minutes or until reduced by half.
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.