Tangerine & honey glazed chicken
Honey Chicken Poultry
Last updated 6/12/2012 1:26:11 AM. Recipe ID 60474. Report a problem with this recipe.
Title: Tangerine & honey glazed chicken
Yield: 1 Servings
3 Tangerines or juice
2 tb Honey
2 tb Soy sauce
2 Cloves garlic, crushed
3 lb Chicken, cut into 8 serving
If they are in season, use fresh tangerines. At other times, Use the
frozen juice and substitute oranges for the zest and for garnishing
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. 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. Makes 4 servings. Per serving:
446 calories, 60 g protein, 15 g carbohydrate, 15 g fat, 181 mg
cholesterol, 690 mg sodium.
From the files of Al Rice, North Pole Alaska. Feb 1994
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