Chicken with Tangerine, Honey, and Chipotle Glaze

Chicken with Tangerine, Honey, and Chipotle Glaze
Photo by Brian Leatart

Ingredients

  • Nonstick vegetable oil spray
  • 3 tablespoons unseasoned rice vinegar
  • 1 2 3/4- to 3-pound chicken, quartered, backbone removed
  • ¼ cup soy sauce
  • 2 tablespoons finely grated tangerine or orange peel
  • 2 cups fresh tangerine juice
  • 2 tablespoons olive oil
  • + 9 more ingredients
    • 1 teaspoon coarse kosher salt
    • 5 tablespoons honey
    • 1/3 cup parsley
    • 2 teaspoons canned chipotle chiles in adobo sauce
    • 3 tablespoons fresh thyme
    • 1/3 cup fresh cilantro
    • 1 cup fresh tangerine juice or orange juice
    • 3 tablespoons fresh ginger
    • 2 tablespoons finely grated tangerine peel or orange peel

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. 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...

View full recipe at Epicurious

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