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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 227.4
  • Total Fat: 5.7 g
  • Cholesterol: 41.2 mg
  • Sodium: 979.4 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 17.9 g

View full nutritional breakdown of Tangerine Chiplolte Chicken calories by ingredient
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Tangerine Chiplolte Chicken

Submitted by: N2TROUBLE

Introduction

This calls for over night refigeration, so plan ahead! Also calls for tangerine peels ... if you cant find tangerines or the juice you can substitute for oranges, bt there are more calories and such to be added. ... excellent for a special occasion (boss over, Holidays, ect) ~ I am no where near a great cook, but this is truly easy to make and is asked for from retn visitors/friends This calls for over night refigeration, so plan ahead! Also calls for tangerine peels ... if you cant find tangerines or the juice you can substitute for oranges, bt there are more calories and such to be added. ... excellent for a special occasion (boss over, Holidays, ect) ~ I am no where near a great cook, but this is truly easy to make and is asked for from retn visitors/friends
Number of Servings: 6

Ingredients

    GLAZE:
    2 Cups Tangerine Juice
    2Tbs Tangerine Peel
    2 tsp Embasa Chipolte Peppers in Adobo Sauce
    5 Tbs Sugar Free Imitation Honey
    1/4 Cup Soy Sauce

    MARINADE:
    1 Cup Tangerine Juice
    1/3 Cup chopped fresh Cilantro
    3 Tbsp Ginger, fresh
    2 Tbsp Olive Oil
    1/3 Cup Chopped Parsley, Fresh
    3 Tbsp Chopped Thyme, fresh
    3 Tbsp Rice Vinegar (Unseasoned)
    1 tsp Coarse Kosher Salt
    6 Chicken Breasts, boneless

Directions

FOR CHICKEN (Marinade):
Whisk first 9 ingrediants in a 13X9X2-inch glass baking dish to blend. Add chicken. Turn to coat with marinade. Cover and chill at least 2 hours and up to one day, turning occasionally.
Spray Grill Rack with nonstick spary and prep barbeque (med-low heat).
Remove chicken from marinade and discard left over marinade.
Sprinkle chicken lightly with salt. Grill Chicken until cooked through, turning 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.

Glaze:
Boil juice, honey, and soy sauce in heavy medium saucepan until reduced to 2/3 Cup (about 20 minutes). Mix in grated peel and Chipolte Chiles.

Number of Servings: 6

Recipe submitted by SparkPeople user N2TROUBLE.






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