This Tangerine & Honey Glazed Chicken is a vibrant, aromatic dish that balances bright citrus notes with rich, savory umami. The chicken is marinated in a blend of fresh tangerine juice, honey, soy sauce, and garlic, allowing the flavors to penetrate deeply before roasting. As it bakes, the skin becomes crispy and golden while the meat stays juicy and tender. The glaze caramelizes beautifully, creating a sticky, flavorful coating that is perfect for weeknight dinners or special gatherings. It pairs wonderfully with steamed rice or roasted vegetables.
Tangerine & Honey Glazed Chicken
Description
This Tangerine & Honey Glazed Chicken is a vibrant, aromatic dish that balances bright citrus notes with rich, savory umami. The chicken is marinated in a blend of fresh tangerine juice, honey, soy sauce, and garlic, allowing the flavors to penetrate deeply before roasting. As it bakes, the skin becomes crispy and golden while the meat stays juicy and tender. The glaze caramelizes beautifully, creating a sticky, flavorful coating that is perfect for weeknight dinners or special gatherings. It pairs wonderfully with steamed rice or roasted vegetables.Ingredients
Directions
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Grate 1 tsp of zest from the tangerines (using only the colored part of the peel).
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Squeeze the tangerines to extract 1/2 cup of fresh juice.
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Slice the remaining tangerine into wedges for garnish and set aside.
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In a large bowl, combine the tangerine juice, honey, soy sauce, crushed garlic, and freshly ground pepper.
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Mix well until the honey is dissolved.
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Add the chicken pieces to the bowl and turn to coat evenly in the marinade.
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Cover the bowl and refrigerate for 2 to 3 hours, turning the chicken occasionally to ensure even marination.
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Preheat the oven to 400&# 194;°F (200ðC).
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Line a large jelly-roll pan with aluminum foil for easy cleanup.
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Remove chicken from marinade and arrange skin-side up on the prepared pan. Reserve the marinade.
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Pour the reserved marinade into a saucepan and bring to a boil.
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Boil the marinade for 3 minutes, or until reduced by half, to create a thicker glaze.
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Bake the chicken for 40 minutes, basting every 10 minutes with the reduced marinade and pan juices.
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Continue baking until the chicken is cooked through and the glaze is caramelized and sticky.
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Garnish with the reserved tangerine wedges before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If fresh tangerines are not available, you can use frozen tangerine juice concentrate diluted with water, but add fresh orange zest for aroma.
For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Ensure the chicken reaches an internal temperature of 165ðF (74ðC) for safe consumption.
