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*

Chicken

• 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

Description

The Glaze Gives The Chicken A Sweet, Spicy Kick. What To Drink: Zaca Mesa 2003 Viognier, Santa Ynez Valley ($15).

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