TANGERINE AND HONEY-GLAZED CHICKEN

3 tangerines or juicy oranges
2 tbsp honey
2 tbsp soy sauce
2 cloves garlic, crushed
1/2 tsp fresh ground black pepper
1 (3 lb) chicken, cut into 8 pieces

Grate 1 teaspoon 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 pepper; mix together. Add chicken; turn to coat. Cover; marinate in refrigerate 2 to 3 hours, turning chicken occasionally.

WHEN READY TO COOK:
Preheat oven to 400 degrees F. Line large jelly-roll pan with aluminum foil.

Drain marinade into saucepan; boil 3 minutes or until reduced byhalf.

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.

Servings: 4
Source: McCall's, August 1993