Tangerine & Honey-Glazed Chicken

Directions

1. Grate 1 teaspoon 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 teaspoon freshly ground pepper.

Mix. Add chicken; turn to coat. Cover; marinate in refrigerator 2 to 3 hours, turning chicken occasionally. 2. Preheat oven to 400℉ (200℃). 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.