Grilled Chicken with Tangerine Glaze
Nutrition
Calories: 203 kcalCarbohydrates: 40 gProtein: 19 gFat: 11 gSaturated Fat: 10 gCholesterol: 23 mgSodium: 1094 mgFiber: 9 gSugar: 35 gVitamin A: 9.1 IUCalcium: 46 mgIron: 10 mg
Ingredients
- 2 boneless skinless chicken breasts (about 1-1/2 pounds)
- 1 tsp sesame oil
- 2 tsp sesame seeds toasted
- 1/2 cup soy sauce
- 1/2 cup fresh tangerine juice plus:
- 5 pinches tangerine peel 5 half-inch strips
- 6 tbsp honey
- 4 each Garlic cloves minced
- 3 whole Fresh scallions ends trimmed, white part minced, green part thinly sliced for garnish
- 1 tablespoon Ginger root minced
- 1 oz cinnamon stick 1 whole cinnamon stick
Instructions
- Wash and dry the chicken breasts and trim off any fat or sinew. Cut the breasts into halves.
- Combine the ingredients for the marinade/glaze in a mixing bowl and whisk until the honey has dissolved. Arrange the chicken breasts in a glass baking dish. Pour half the marinade on top. Marinate the chicken breasts in this mixture in the refrigerator for 1 to 2 hours, turning several times.
- Prepare the glaze: Place the remaining marinade in a saucepan and boil until thick and syrupy, about 3 minutes. Strain the glaze into a small bowl.
- Just before serving, preheat the grill to high.
- Drain the chicken breasts and blot dry. Brush the breasts with sesame oil. Grill the chicken until cooked, about 2 minutes per side, brushing generously with glaze. Sprinkle the chicken with chopped scallion greens and sesame seeds and serve at once.