Tangerine & Honey-Glazed Chicken

Name: Tangerine & Honey-Glazed Chicken
Total time: P3H
Yield: 4
Cuisine: Fusion
Ingredients: tangerines; honey; soy sauce or tamari (for gluten-free); garlic; chicken

Submitted by powens1961

Baked chicken pieces glazed with fresh tangerine juice, honey, soy sauce, and garlic. The citrus-honey marinade caramelizes into a sticky, golden coating as it roasts. Just 5 ingredients.

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

3 hrs

Five ingredients. That’s all that stands between you and chicken with a glaze so sticky-sweet and citrusy you’ll want to lick the pan.

Fresh tangerine juice and zest mingle with honey, soy sauce, and crushed garlic to create a marinade that does serious work in the fridge for a couple of hours.

Then the chicken hits a hot oven, where frequent basting turns that marinade into a lacquered, caramelized glaze with a gorgeous golden sheen.

Garnish with tangerine wedges for a pop of color and an extra burst of citrus at the table.

Variations

Orange swap. No tangerines? Juicy navel oranges or blood oranges work beautifully and bring a slightly different citrus character.
Grill it. Skip the oven and finish these on a medium grill for smoky charred edges under that honey glaze.
Spice it up. Add a pinch of red pepper flakes or a drizzle of sriracha to the marinade for a sweet-heat version.

Kitchen Tips

Marinate at least 2 hours. The tangerine and soy need time to penetrate the chicken. Three hours is even better.
Baste every 10 minutes. This is the secret to that glossy, layered glaze. Don’t skip it.
Reduce the marinade first. Boiling the drained marinade for 3 minutes before basting concentrates the flavor and makes it food-safe.

Ingredients

EACH TANGERINE
or juicy oranges *

TABLESPOONS HONEY

TABLESPOONS SOY SAUCE OR TAMARI (FOR GLUTEN-FREE)

CLOVES GARLIC
crushed *

POUNDS CHICKEN
cut into 8 pieces

Directions

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.