Recipe Database
Tangerine Maple Glazed Chicken Thigh and Drumsticks
Tangerine Maple Glazed Chicken Thigh and Drumsticks
5 Tbl. canola oil
1 small chopped red onion
1 qt. tangerine juice or tangerine-orange juice, not from concentrate
4 sprigs fresh thyme
1 tangerine or orange, zested
1/4 c. pure maple syrup
1 Tbl. low sodium soy sauce
1 tsp. coarsely ground black pepper
8 chicken drumsticks
8 bone-in chicken thighs
2 green onions thinly sliced for garnish

Heat grill to medium -high. Heat 2 Tbl. of oil in a med. sauce pan over high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook stirring occasionally until thickened and reduced to approximately 1/2 c.---20 to 25 minutes. Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temp. Can be made two days in advance and brought to room temp. before using. Brush chicken on both sides with the remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with grilled citrus.

Show for 3/29/2008 Show done by super chef Fred at Fat's Cigar store