Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee soy sauce | ||
| ½ c. fresh tangerine juice or orange juice | ||
| 4 slice(s) tangerine or orange zest (1/2-inch by 2-inch strips) | ||
| 2 ½ tbsp. Hy-Vee honey | ||
| 2 ½ tbsp. sesame oil | ||
| 3 clove(s) garlic, peeled and flattened with the side of a heavy knife | ||
| 3 scallions, white part flattened with side of a heavy knife and green part finely chopped and kept separate from white part | ||
| 3 slice(s) fresh ginger, 1/4-inch thick, flattened with the side of a heavy knife | ||
| 5 chicken leg quarters, skin removed |
Directions
- In a small bowl, combine soy sauce, tangerine (or orange) juice, tangerine (or orange) zest, honey, sesame oil, garlic, the white part of the scallion and ginger to make the marinade. Whisk to mix.
- Divide chicken into 2 large resealable plastic bags. Pour marinade over chicken, dividing between the 2 bags. Marinate in refrigerator for 30 to 60 minutes, turning twice.
- Preheat boiler to high temperature and adjust rack so chicken will be 6 inches away from heating element. Remove chicken from marinade and place on a broiling pan that has been sprayed with nonstick cooking spray; set aside.
- Strain the marinade into a small saucepan. Bring sauce to a boil over high heat and boil down until it is a thick, syrupy glaze, about 15 minutes.
- Broil chicken until done, about 20 minutes, flipping sides every 3 to 5 minutes and brushing each side with marinade glaze as it cooks, or until internal temperature reaches 165 degrees.
- Sprinkle chicken with the chopped green part of the scallion before serving.
Nutrition facts
Servings
530 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 305mg
- Sodium: 2170mg
- Total Carbohydrates: 14g
- Protein: 66g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 25%
0%
Iron 15%
0%
Calcium 4%
Recipe Source:
Adapted from Delightful Dishes for One by Steven Raichlen.