Yield: 4 Servings
|3 \N||Tangerines or juicy oranges|
|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