Try this Tangerine and Honey-Glazed Chicken recipe, or contribute your own.
Suggest a better description1. Grate 1 t tangerine zest (colored part of peel); squeeze enough juice to get 1/2 cup. Slice remaining tangerine into wedges. Place juice in large bowl; add honey, soy sauce, garlic and 1/2 t freshly ground pepper. Mix. Add chicken; turn to coat. Cover; marinate in refrigerate 2 to 3 hours, turning chicken occasionally. 2. Preheat oven to 400F. Line large jelly-roll pan with aluminum foil. 3. Drain marinade into saucepan; boil 3 minutes or until reduced by half. Arrange chicken skin side on a jelly-roll pan; bake 40 minutes or until cooked, basting every 10 minutes with marinade and pan juices. Garnish with tangerine wedges. From: McCalls August 1993
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Serving Size: 1 Serving (352g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 20 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 391.2mg | 13 % | |
Potassium 17.6mg | 0 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.7g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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