Skip to main content
Recipes

Chicken with Tangerine, Honey, and Chipotle Glaze

By Ted ReaderPhotography by Brian Leatart
Image may contain Food and Roast

Recipe information

  • Yield

    4 Servings

Ingredients

Glaze

2

cups fresh tangerine juice

5

tablespoons honey

1

/4 cup soy sauce

2

tablespoons finely grated tangerine peel or orange peel

2

teaspoons minced canned chipotle chiles in adobo sauce

Chicken

1

cup fresh tangerine juice or orange juice

1

/3 cup chopped fresh parsley

1

/3 cup chopped fresh cilantro

3

tablespoons chopped fresh thyme

3

tablespoons minced peeled fresh ginger

3

tablespoons seasoned rice vinegar

2

tablespoons olive oil

2

tablespoons finely grated tangerine peel or orange peel

1

teaspoon kosher salt

1

2 3/4- to 3-pound chicken, quartered, backbone removed

Nonstick vegetable oil spray

Need to make a substitution?

Preparation

  1. Glaze

    Step 1

    Boil juice, honey, and soy sauce in heavy medium saucepan until reduced to 2/3 cup, about 20 minutes. Mix in grated peel and chipotle chiles.

  2. Chicken

    Step 2

    Whisk first 9 ingredients in 13x9x2-inch glass baking dish to blend. Add chicken; turn to coat with marinade. Cover; chill at least 2 hours and up to 1 day, turning occasionally.

    Step 3

    Spray grill rack with nonstick spray and prepare barbecue (medium-low heat). Remove chicken from marinade; discard marinade. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 20 minutes. Brush chicken all over with glaze; grill 2 minutes longer on each side. Transfer chicken to platter. Serve, passing remaining glaze separately.

Explore Bon AppétitChickenPoultryTangerineCitrusFruitChipotleChileVegetableMainNut-FreeGluten-FreeDairy-FreeGrillingFourth Of JulyMemorial DayLabor DayDinner