Tangerine Honey Glazed Chicken Recipes
TANGERINE CHICKEN
From Redbook This recipe has been tested by Redbook These Asian-inspired roasted chicken breasts come out tender and juicy thanks to frequent basting with the gingered tangerine sauce.
Provided by Tinat51796
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove colored part of peel from tangerines using a vegetable peeler and very finely chop; juice enough tangerines to yield 3/4 cup juice.
- Combine peel and juice in a bowl with soy sauce, honey, garlic, ginger root, sesame oil, cinnamon, and pepper; whisk until honey is dissolved. Pour into a food storage bag.
- Cut off rib portions from chicken breasts. Place breasts halves in marinade and seal bag; turn to coat chicken. Refrigerate at least 4 hours, turning bag several times.
- Remove chicken from marinade and place in a foil-lined shallow roasting pan. Pour marinade from the bag into a saucepan, boil 10 minutes, until mixture is thick and syrupy. Brush chicken with some sauce. Roast chicken at 375 degrees F for 45 minutes, basting with remaining sauce, until chicken is just barely pink in thickest parts. Garnish breasts with toasted sesame seeds.
TANGERINE & HONEY GLAZED CHICKEN
This recipe is from astray.com If they are in season, use fresh tangerines. At other times, Use the frozen juice and substitute oranges for the zest and for garnishing
Provided by spicytunaroll
Categories Chicken
Time 3h45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Grate 1 tsp 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 1/2 tsp freshly ground pepper. Mix. Add chicken; turn to coat. Cover; marinate in refrigerator 2 to 3 hours, turning chicken occasionally.
- Preheat oven to 400°F Line large jelly-roll pan with aluminum foil.
- Drain marinade into saucepan; boil 3 minutes or until reduced by half.
- Arrange chicken skin side up on jelly-roll pan; bake 40 minutes or until cooked, basting every 1o minutes with marinade and pan juices. Garnish with tangerine wedges.
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BAKED HONEY GLAZED CHICKEN RECIPE
From natashaskitchen.com
4.9/5 (44)Category Main CourseCuisine AmericanTotal Time 6 hrs 50 mins
- In a small bowl, whisk together all marinade ingredients: 3/4 cup honey, 1/2 cup soy sauce, 1/4 cup orange juice, 2 Tbsp dijon mustard, 4 grated garlic cloves and 1 Tbsp grated ginger. Reserve 2/3 cup of marinade and refrigerate.
- Place drumsticks in a large ziploc bag or food saver bag, pour remaining marinade over chicken, remove as much air from the bag as you can and seal. Refrigerate 6 hours or overnight, turning the bag a few times while marinating to disperse the marinade for best flavor.
- Preheat oven to 400˚F. Place rack in center of oven. Line a rimmed baking sheet or large roasting pan with parchment***,
- Arrange chicken skin-side up, so chicken pieces are not touching. Add enough of the marinade to just coat the bottom of the baking pan and discard anything left in the bag. Bake at 400˚F for 25 minutes. Turn chicken over skin-side down and bake additional 20 minutes. If you want your chicken skin caramelized at the end, remove drumsticks from the oven and turn them over again (skin-side-up), and broil on high for 3-4 minutes or until skins are browned.
TANGERINE GARLIC CHICKEN - SAVORING ITALY
From savoringitaly.com
Ratings 4Category DinnerCuisine AmericanTotal Time 1 hr 10 mins
- In a small bowl combine soy sauce, teriyaki sauce, honey, tangerine juice and garlic. Preheat oven to 425F degrees. Arrange chicken pieces on a foil rimmed baking sheet skin side down. Sprinkle on the paprika. Drizzle chicken with olive oil and rub it around on both sides (this helps it from sticking to the pan). Sprinkle on the salt and pepper. Roast 30 minutes.
- Remove pan from oven and spoon glaze over the chicken. Add the tangerine slices around the chicken and the pan. Lower the temperature to 375F and using thongs, carefully turn the chicken skin side up.
- Bake until the internal temperature of the chicken reads 165F. Return to oven for another 20-25 minutes, until chicken is cooked through. *I check the chicken a couple times and baste it with the glaze. If it seems dry, you could add a little bit of water to the sauce (a Tablespoon at a time).
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