"INGREDIENTS 2 tangerines or other mandarins (such as clementine), juice and finely chopped peel or minced zest 1/4 cup soy sauce 1/4 cup honey 2 garlic cloves, minced 2 teaspoons minced ginger 2 1/2 teaspoons toasted Asian-style sesame oil 1/2 teaspoon ground cinnamon Freshly ground black pepper to taste 6 skin-on chicken thighs, boned, excess skin trimmed Garnish: Toasted sesame seeds"
"To make this delicious tangerine-spiked chicken dish, you can use the minced zest, but I prefer to use the finely chopped peel of 2 thin-skinned tangerines, or other mandarins, such as Cuties or Halo brands. It is difficult to find boned chicken thighs that still have the skin intact. I buy bone-in thighs and remove the bone with a small sharp knife."
"Preheat oven to 475 degrees. Line a roasting pan (9-by-13-inch) with aluminum foil. Remove chicken from bag and place in a single layer on prepared pan. Place marinade from bag in saucepan. Bring to boil on medium-high heat; reduce heat to medium and vigorously simmer until reduced by a little more than half in volume, about 8 to 10 minutes. Pour sauce over chicken. Bake 45 minutes. Sprinkle generously with toasted sesame seeds."
Tangerine-marinated skin-on boned chicken thighs combine citrus, soy, honey, garlic, ginger, sesame oil and cinnamon for a sweet-savory glaze. The recipe uses juice and finely chopped tangerine peel (or minced zest) and recommends a 4–6 hour marinade in a sealed bag with periodic turning. The reserved marinade is boiled and simmered until reduced by a little more than half, then poured over the chicken. Chicken is roasted at 475°F in a foil-lined pan for 45 minutes. Prep notes include boning bone-in thighs with a small knife and trimming excess skin. The dish is finished with toasted sesame seeds.
Read at The Mercury News
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