Ojai Chicken with Tangerine Honey and Chipotle Glaze Recipe

GRILLED CHICKEN WITH TANGERINE HONEY CHIPOTLE GLAZE
Ojai Valley Inn & Spa
Ojai, California
Chipotle chilies are dried, smoked jalapeños canned in a spicy tomato sauce, which is called adobo. They are available at some supermarkets, specialty foods stores, and Latin markets. Visit the Inn's website to download additional recipes.

For the Glaze

2 cups fresh tangerine juice

5 tablespoons honey

2 tablespoons finely grated tangerine peel or Mandarin orange peel

2 teaspoons minced canned chipotle chilies in adobo sauce*

For the Chicken

1 cup fresh tangerine juice or orange juice

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh cilantro

1 tablespoons chopped fresh thyme

1 tablespoons minced garlic

2 tablespoons extra virgin olive oil

2 tablespoons finely grated Mandarin orange peel or tangerine peel

1 teaspoons coarse kosher salt

4 Boneless Chicken Breasts, 6 ounce each

Directions For the Glaze:

Combine the juice and honey in a heavy medium saucepan and simmer until reduced to 2/3 cup, about 20 minutes. Mix in grated peel and chipotle chilies.

For the Chicken:

Combine the juice, herbs, garlic, oil and orange peel in a bowl and blend. Add chicken and coat with marinade. Cover; chill at least 4 hours and up to 1 day, turning occasionally as necessary.

Prepare the barbecue Grill to medium 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 15 to 18 minutes. Brush chicken all over with glaze; grill 2 minutes longer on each side.

To Serve:

To serve, place the grilled chicken breast along with olive oil mashed potatoes and green beans.

You may want to coat the chicken with the glaze just before serving as well as some Mandarin segments and garnish with fresh herbs.

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