- 3 cups Florida Tangerine Juice, divided
- 4 tbsp. finely grated tangerine Peel, divided
- ⅓ cup parsley
- ⅓ cup chopped fresh cilantro
- 3 tbsp. chopped fresh thyme
- 3 tbsp. minced fresh ginger
- 3 tbsp. rice vinegar
- 2 tbsp. olive oil
- 1 tsp. coarse kosher salt
- 8 to 12 bone-in chicken breasts and pieces
- 5 tbsp. honey
- ¼ cup soy sauce
- 2 tsp. minced canned chipotle chile peppers
- Non-stick vegetable oil spray
1. In a large zipper-seal plastic bag, place 1 cup Florida Tangerine Juice, parsley, cilantro, thyme, ginger, vinegar, oil, 2 tbsp. tangerine peel and salt. Seal bag and squeeze to combine ingredients well.
2. Add chicken pieces to the bag and seal tightly, then turn the bag to coat the chicken. Refrigerate chicken for at least two hours and up to 2 days, turning bag occasionally.
3. In a medium saucepan, combine remaining 2 cups Florida Tangerine juice, honey and soy sauce and bring to a boil.
4. Simmer over medium heat for about 20 minutes or until mixture reduces to ⅔ cup, stirring occasionally. Mix in reserved 2 tbsp. tangerine peel and chipotle peppers.
1. Preheat oven to 350° F.
2. Remove chicken from marinade and discard marinade.
3. Place chicken in a 13 x 9 glass baking dish.
4. Bake chicken, uncovered, turning every 30 minutes until thoroughly cooked, about 1 hour to 1 hour 30 minutes total.
5. Brush chicken with Tangerine, Honey and Chipotle Glaze and bake 5 minutes longer.
1. Preheat grill to medium-low heat.
2. Spray grate with non-stick cooking spray.
3. Remove chicken from marinade and discard marinade.
4. Grill chicken until thoroughly cooked, turning occasionally, about 25 to 30 minutes.
5. Brush chicken with Tangerine, Honey and Chipotle Glaze and grill 2 minutes longer on each side.
Note: Chicken breasts are cooked when meat near bone registers 165° F. Chicken thighs are cooked when meat near bone registers 180° F. Meat should no longer be pink and juices should run clear.