Chicken with Tangerine, Honey, and Chipotle Glaze

Ingredients for Chicken with Tangerine, Honey, and Chipotle Glaze

• 475ml fresh tangerine juice

• 5 tablespoons honey

• 60ml soy sauce

• 2 tablespoons finely grated tangerine peel or orange peel

• 2 teaspoons minced canned chipotle chillies in adobo sauce*

• 240ml fresh tangerine juice or orange juice

• 1/3 cup chopped fresh parsley

• 1/3 cup chopped fresh coriander

• 3 tablespoons chopped fresh thyme

• 3 tablespoons minced peeled fresh ginger

• 45ml unseasoned rice vinegar

• 2 matskedar olivolja

• 2 tablespoons finely grated tangerine peel or orange peel

• 1 teaspoon coarse kosher salt

• 1 2 3/4- to 1.4kg chicken, quartered, backbone removed

• Nonstick vegetable oil spray

Boil juice, honey, and soy sauce in heavy medium saucepan until reduced to 100g , about 20 minutes. Mix in grated peel and chipotle chillies.

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 chillies 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.

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