Thanksgiving

Tangerine Chiplolte Chicken is for Dinner.

Tangerine Chiplolte Chicken takes 20 minutes to prepare.

Tangerine Chiplolte Chicken takes 25 minutes to cook.

Tangerine Chiplolte Chicken makes 6 servings.

The ingredients for Tangerine Chiplolte Chicken are:

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

Here is how you make Tangerine Chiplolte Chicken:

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: 6Recipe submitted by SparkPeople user N2TROUBLE.

The nutritional information for Tangerine Chiplolte Chicken is:

• 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