Tangerine & honey glazed chicken

Yield: 1 Servings

Measure Ingredient
3 \N Tangerines or juice oranges
2 tablespoons Honey
2 tablespoons Soy sauce
2 \N Cloves garlic, crushed
3 pounds Chicken, cut into 8 serving pieces

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 ½ cup. Slice remaining tangerine into wedges. Place juice in large bowl; add honey, soy sauce, garlic and ½ 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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