Tangerine Teriyaki Chicken Leg Quarters

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.