Chicken in Tangerine Sauce Recipe

Pittman & Davis
tangerine sauce citrus sauce over chicken legs and breasts

Prep time:

Cook time:


Classic, Asian-inspired orange chicken gets a new twist thanks to farm-fresh, grove-ripened and easy-to-peel Sunburst Tangerines from Pittman & Davis. Ready in less than an hour (after marinating), this no-fuss recipe features an irresistible sauce honey-garlic-and-ginger sauce that pairs well with steamed rice.

Smells tantalizing while it’s cooking and is easy to clean up thanks to the foil-lined pan! Great for weeknights and special occasions alike, this recipe serves makes four servings.


  • 2 Pittman & Davis Sunburst Tangerines
  • 2 chicken breast halves (about 2 ¾ lbs.) or chicken legs
  • ¼ c. soy sauce
  • ¼ c. honey
  • 2 tsp. garlic, minced
  • 2 tsp. fresh ginger, grated
  • 1½ tsp. toasted sesame oil
  • ¼ tsp. ground cinnamon
  • ¼ tsp. fresh ground pepper
  • Sesame seeds, for garnish


  1. Remove peel from tangerines and chop fine. Juice flesh of tangerines.
  2. Whisk together chopped peel, ¾ cup tangerine juice, soy sauce, honey, garlic, ginger, sesame oil, cinnamon and pepper in a medium-sized bowl until well-blended and honey is dissolved. Pour into a plastic sealable food storage bag.
  3. Remove rib portions from chicken breast halves and place in bag with marinade. Marinate in refrigerator at least four hours or overnight, turning occasionally to coat all sides of the chicken.
  4. Preheat oven to 375° Line a shallow roasting pan with foil and spray with cooking spray. Transfer chicken to roasting pan, reserving marinade.
  5. Bring marinade to a boil in a small saucepan and simmer on medium-high heat until thickened (about ten minutes).
  6. Brush chicken halves with marinade and roast 45 minutes, basting occasionally, until chicken is just barely pink at thickest part. Garnish with toasted sesame seeds and serve.

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