Tangerine Chicken

Submitted by Tinat51796

"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."

 

• Ready In: 55mins
• Ingredients: 9
• Serves: 4

ingredients

• 2 tangerines, use for peel and 3/4 cup juice
• 59.14 ml soy sauce
• 59.14 ml honey
• 9.85 ml minced garlic
• 9.85 ml grated fresh gingerroot
• 7.39 ml toasted sesame oil
• 1.23 ml ground cinnamon
• 1.23 ml fresh ground pepper
• 2 about 2 3/4 pounds total chicken breast halves

directions

1. Remove colored part of peel from tangerines using a vegetable peeler and very finely chop; juice enough tangerines to yield 3/4 cup juice.
2. 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.
3. 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.
4. 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.

Reviews

[nemokitty]

I followed the recipe exactly except cut the chicken in half since there's only 2 of us. It was delicious!! I couldn't taste the tangerine flavor at all but it was still yummy!

 

[Dori S]

Mmm delicious! DH loves these. Cooked exactly as posted. Definitely a keeper.Great for company.

 

[Sydney Mike]

For this recipe I used 4 large, boneless, skinless chicken breast halves, then followed the recipe, though they were done in just over 35 minutes, then served it with brown rice & green beans! VERY, VERY TASTY CHICKEN! Thanks for sharing your recipe! [Tagged, made & reviewed as part of my CHICKEN theme in the current My-3-Chefs]