Tangerine Teriyaki Chicken


Tangerine Teriyaki Chicken

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    Servings and Ingredients

    Serves 1
    1 (8 oz) boneless, skinless chicken breast
    3 tbsp. soy sauce
    3 tbsp. fresh tangerine or orange juice
    2 slice(s) tangerine or orange zest (1/2-inch by 2-inch strips)
    1 tbsp. honey
    1 tbsp. sesame oil
    1 clove(s) garlic, peeled and flattened with the side of a heavy knife
    1 scallion, white part flattened with the side of a heavy knife and green part finely chopped and kept separate from white part
    1 slice(s) fresh ginger, 1/4-inch thick, flattened with the side of a heavy knife


    1. In a shallow bowl, combine soy sauce, tangerine (or orange) juice, tangerine (or orange) zest, honey, sesame oil, garlic, the white part of the scallion and ginger. Whisk to mix.
    2. Place chicken into shallow bowl with marinade. Cover and marinate in the refrigerator for 30 to 60 minutes, turning twice.
    3. Preheat grill or boiler to high temperature.
    4. Place the chicken breast in a broiling pan that has been sprayed with nonstick cooking spray.
    5. Strain the marinade into a small saucepan. Bring sauce to a boil over high heat and boil down until it is a thick, syrupy glaze.
    6. Broil the chicken until done, 3 to 5 minutes per side, brushing each side with glaze as it cooks.
    7. Transfer chicken to a plate. Spoon any remaining glaze over it.
    8. Sprinkle chicken with the chopped green part of the scallion and serve at once.

    Recipe Source:

    Delightful Dishes for One by Steven Raichlen.