Tangerine & honey-glazed chicken

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


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

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