Chicken with Tangerine, Honey, and Chipotle Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The glaze gives the chicken a sweet, spicy kick. What to drink: Zaca Mesa 2003 Viognier, Santa Ynez Valley ($15). Ingredients:
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 |
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 unseasoned rice vinegar |
2 tablespoons olive oil |
2 tablespoons finely grated tangerine peel or orange peel |
1 teaspoon coarse kosher salt |
1 2 3/4- to 3-pound chicken, quartered, backbone removed |
nonstick vegetable oil spray |
Directions:
1. For glaze: 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. For chicken: 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.
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.
4. *Chipotle chiles are dried, smoked jalapeños canned in a spicy tomato sauce, which is sometimes called adobo. They are available at some supermarkets, specialty foods stores, and Latin markets.
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