Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Tangerines or juicy oranges |
| 2 tablespoons | Honey |
| 2 tablespoons | Souy sauce |
| 2 \N | Cloves garlic; cruched |
| 3 pounds | Chicken; cut into 8 pieces |
| \N x | 446 calories |
| \N x | 69 g protein |
| \N x | 15 g carbohydrate |
| \N x | 15 g fat |
| \N x | 181 mg cholesterol |
| \N x | 690 mg sodium |
NUTRITIONAL INFORMATION/SERV
1. Grate 1 t 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 t freshly ground pepper. Mix. Add chicken; turn to coat. Cover; marinate in refrigerate 2 to 3 hours, turning chicken occasionally.
2. Preheat oven to 400F. 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 on a jelly-roll pan; bake 40 minutes or until cooked, basting every 10 minutes with marinade and pan juices.
Garnish with tangerine wedges.
From: McCall's August 1993