Grilled Tangerine-Herb Chicken


(1 vote) 5 1

The tangerine mixes with white wine and rosemary to make a quite elegant sauce that's not too sweet.

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  • 1 6 oz. container frozen tangerine juice concentrate, thawed
  • 2 shallots, minced
  • 1/4 C. dry white wine
  • 2 Tbs. Dijon mustard
  • 1 Tbs. chopped fresh rosemary
  • 1 Tbs. chopped fresh parsley
  • 1/2 Tbs. fresh thyme leaves
  • 2 tsp. reduced-sodium soy sauce
  • 1 tsp. Tabasco or other hot sauce
  • 6 5 oz. boneless, skinless chicken breast halves
  • Freshly ground pepper

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Place thawed tangerine juice concentrate in a food processor or blender, along with shallots, white wine, Dijon mustard, rosemary, parsley, thyme, soy sauce, and hot sauce. Process until smooth. Pour into a bowl and set aside. Rinse chicken breast halves and pat dry with paper towels. Trim away and discard all visible fat. Preheat grill or broiler. Season chicken with pepper. Grill until cooked through, turning occasionally and brushing with tangerine mixture, about 15-20 minutes total cooking time. Transfer to platter and serve hot.

Reviews (1)

  • Triple YUMMMM.

    I never seem to have fresh herbs, so I used about a half teaspoon each of the dried.

    I love this sauce on Salmon and Polluck too.

    Flag as inappropriate Sheryll  |  December 24, 2008

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