Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tangerine & Honey Glazed Chicken Recipe
    Lost? Site Map

    Tangerine & Honey Glazed Chicken

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    15 mins

    3 hrs 30 mins

    Chef #329119's Note:

    This recipe is from If they are in season, use fresh tangerines. At other times, Use the frozen juice and substitute oranges for the zest and for garnishing

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      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.
    2. 2
      Preheat oven to 400°F Line large jelly-roll pan with aluminum foil.
    3. 3
      Drain marinade into saucepan; boil 3 minutes or until reduced by half.
    4. 4
      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.

    Ratings & Reviews:

    • on March 08, 2009


      I made it the first time exactly as in the recipe (except for using a casserole dish and cooking with the sauce). I also felt something was missing, so the second time I added two tsp. Dijon mustard. Perfect!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2008


      Pretty good! I baked the chicken in a casserole dish with the sauce. Then juiced more tangerines in a pan, added cornstarch and poured the original sauce into that pan to thicken it. Served with rice, topped with the sauce and cilantro. Think might spice it up a bit next time....more garlic maybe. But the family loved it as it was. Thanks for the recipe! I had a ton of tangerines I needed to use up.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tangerine & Honey Glazed Chicken

    Serving Size: 1 (427 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 518.0
    Calories from Fat 282
    Total Fat 31.3 g
    Saturated Fat 8.9 g
    Cholesterol 155.2 mg
    Sodium 649.5 mg
    Total Carbohydrate 18.0 g
    Dietary Fiber 1.2 g
    Sugars 15.4 g
    Protein 40.0 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites