Tangerine-Maple Glazed Chicken

 This is an easy and delicious recipe. You will see I made a few changes in parenthesis.

Ingredients

• 5 tablespoons canola oil
• 1 small red onion, coarsely chopped
• 1 quart tangerine juice or tangerine-orange juice, not from concentrate(or apple juice)
• 4 sprigs fresh thyme
• 1 tangerine or orange, zested(2 Tbsp of orange marmalade, Smuckers is excellent)
• 1/4 cup pure maple syrup (or agave)
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon coarsely ground black pepper, plus more for seasoning
• 8 chicken drumsticks
• 8 bone-in chicken thighs( or chicken breasts)
• Salt
• 2 green onions, thinly sliced, for garnish
• Grilled oranges and tangerines, for garnish

Directions

Heat the grill to medium-high.

Heat 2 tablespoons of the oil in a medium saucepan 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 cup, 20 to 25 minutes.( I added all the ingredients and simmered together. I did not strain the mixture)

Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temperature. Can be made 2 days in advance and brought to room temperature before using.
(I poured the marinade over the chicken and baked in a 375 degree oven for 30 minutes.)

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.
(Bobby Flay)