"Citrus is a favorite, especially tangerine or other varieties of mandarins. 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."
"Combine juice, peel or zest, soy sauce, honey, garlic, ginger, sesame oil, cinnamon and pepper in a small bowl; whisk to dissolve honey. Pour into large zipper-style bag. Add chicken. Seal and refrigerate 4 to 6 hours, turning bag several times to redistribute marinade. 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."
Tangerine chicken thighs use juice and finely chopped peel or minced zest from thin-skinned tangerines combined with soy sauce, honey, garlic, ginger, sesame oil, cinnamon, and pepper to create a marinade. Chicken thighs are boned while keeping the skin intact and excess skin trimmed. The chicken marinates 4 to 6 hours in a sealed bag, with occasional turning. The marinade is simmered until reduced by a little more than half and then poured over the chicken. The chicken bakes at 475°F for 45 minutes and is finished with toasted sesame seeds. Yield: six servings.
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