Tangerine Chicken

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: 55 mins
• Serves: 4

Ingredients

• 2  tangerines, use for peel and 3/4 cup juice
• 1⁄4 cup soy sauce
• 1⁄4 cup honey
• 2  teaspoons  minced garlic
• 2  teaspoons  grated  fresh gingerroot
• 1 1⁄2 teaspoons  toasted sesame oil
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon 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.