Chipotle Honey Tangerine Glazed Chicken

Yield: 6 servings
Cook Time: 40 minutes
Tips: Chicken may be marinated overnight. Marinade and Glaze may be made a day in advance. Chicken may also be cut into smaller pieces and made as kabobs.
Suggestion: Delicious served with Grilled Corn, a salad and/or a side of bread or rice.
  • 6 boneless, skinless chicken breast halves salt

  • Marinade
  • 1 cup freshly squeezed tangerine juice (about 3 tangerines)
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh cilantro
  • 3 tablespoons chopped fresh thyme
  • 3 tablespoons minced fresh gingerroot
  • 3 tablespoons rice vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons finely grated tangerine peel
  • 1 tablespoon coarse kosher salt

  • Glaze
  • 2 cups fresh tangerine juice (about 6 tangerines)
  • 5 tablespoons honey
  • 1/4 cup soy sauce
  • 2 tablespoons finely grated tangerine peel
  • 2 teaspoons minced canned chipotle peppers in adobo sauce
In a medium mixing bowl, whisk all Marinade ingredients together. Place chicken in a dish and pour the marinade over the chicken, turning chicken to coat. Cover and chill for at least 4 hours (may be chilled overnight), turning occasionally.

If using a charcoal or gas grill, prepare for cooking. If using an indoor grill, preheat after preparing Glaze, as recipe discusses below.

To a medium saucepan, add juice, honey and soy sauce. Bring to a boil, then reduce heat and cook at a gentle boil for 20 minutes, until juice reduces to about 2/3 cup. Stir in grated tangerine peel and chipotles, then remove from heat.

If using an indoor grill, preheat grill.

Remove chicken form the dish and discard the marinade. Sprinkle the chicken with salt to taste and grill over medium-low heat until nearly cooked through, turning as needed to evenly cook (should take about 20 minutes, so adjust your heat accordingly). Brush the chicken with Glaze and grill for 2 minutes on each side.