Grilled Tangerine Chicken

Recipe

Grilled Tangerine Chicken

• 1 1/2 lbs. Chicken Thighs
• 1/2 cup Soy Sauce
• 1 cup Chicken Stock, canned or homemade
• 1 TBS. Sugar
• 1 TBS. Sesame Oil
• 1 Garlic Clove, minced
• 4 Green Onions, finely chopped
• 1 TBS. Ginger Root, peeled and minced
• 2 TBS. Grated Tangerine Peel (can substitute with orange peel)

Combine soy sauce, chicken stock, sugar, oil, garlic, onions, and ginger in small saucepan. Bring to a boil, reduce heat and simmer for 2 minutes. Add tangerine peel. Remove from heat and cool. Spread chicken pieces in large flat baking dish. Pour marinade over top and turn to coat both sides. Cover and refrigerate for 6 hours. Turn once.

When ready to grill, drain marinade into small saucepan and bring to a boil. Remove from heat. Place chicken on hot grill. Cook 4 to 6 minutes on each side, basting frequently with marinade. Serve with steamed white or brown rice and green salad.

Wine Pairing: McWilliams Hanwood Estate Chardonnay