Chicken With Tangerine, Honey, And Chipotle Glaze

The glaze gives the chicken a sweet, spicy kick.

Glaze
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

For glaze:
Boil juice, honey, and soy sauce in heavy medium saucepan until reduced
to 2/3 cup, about 20 minutes. Mix in grated peel and chipotle chiles.
For chicken:
Whisk first 9 ingredients in 13x9x2-inch glass baking dish to blend.
Add chicken; turn to coat with marinade. Cover; chill at least 2 hours
and up to 1 day, turning occasionally.

Spray grill rack with nonstick spray and prepare barbecue (medium-low
heat). Remove chicken from marinade; discard marinade. Sprinkle chicken
lightly with salt. Grill chicken until cooked through, turning and
repositioning occasionally for even cooking, about 20 minutes. Brush
chicken all over with glaze; grill 2 minutes longer on each side.
Transfer chicken to platter. Serve, passing remaining glaze separately.

*Chipotle chiles are dried, smoked jalapeños canned in a spicy tomato
sauce, which is sometimes called adobo. They are available at some
supermarkets, specialty foods stores, and Latin markets.

Makes 4 servings.


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