Grilled Chicken Breast with Tangerine and Chipotle Glaze

Grilled Chicken Breast with Tangerine and Chipotle Glaze

For the Glaze

  • 2 cups fresh tangerine juice
  • 5 Tbs honey
  • 2 Tbs finely grated tangerine peel or Mandarin orange peel
  • 2 tsp minced canned chipotle chilies in adobo sauce*

For the Chicken
  • 1 cup fresh tangerine juice or orange juice
  • 2 Tbs chopped fresh parsley
  • 2 Tbs chopped fresh cilantro
  • 1 Tbs chopped fresh thyme
  • 1 Tbs minced garlic
  • 2 Tbs California Olive Ranch EVOO
  • 2 Tbs finely grated Mandarin orange peel or tangerine peel
  • 1 tsp coarse kosher salt
  • 4 Boneless Chicken Breasts, 6 ounce each


For the Glaze
  1. Combine the juice and honey in a heavy medium saucepan and simmer until reduced to 2/3 cup, about 20 minutes. Mix in grated peel and chipotle chilies.

For the Chicken
  1. Combine the juice, herbs, garlic, oil and orange peel in a bowl and blend. Add chicken and coat with marinade. Cover; chill at least 4 hours and up to 1 day, turning occasionally as necessary.
  2. Prepare the barbecue Grill to medium heat. Remove chicken from marinade; discard marinade. Sprinkle chicken lightly with salt.
  3. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 15 to 18 minutes. Brush chicken all over with glaze; grill 2 minutes longer on each side.

To Serve
  1. To serve, place the grilled chicken breast along with olive oil mashed potatoes and green beans.
  2. You may want to coat the chicken with the glaze just before serving as well as some Mandarin segments and garnish with fresh herbs.