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
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
MsgID: 3142055
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter T Recipes
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter T Recipes
Board: Daily Recipe Swap at Recipelink.com
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