Chicken with Tangerine, Honey, and Chipotle Glaze

Ingredients

• 2.8 pound meat from a rotisserie chicken quartered
• 2 teaspoons chipotle chiles in adobo sauce canned minced
• 1 teaspoon coarse kosher salt 
• 0.3 cup cilantro leaves fresh chopped
• 3 tablespoons ginger fresh minced peeled
• 0.3 cup parsley fresh chopped
• 3 tablespoons thyme leaves fresh chopped
• 5 tablespoons honey 
• 2 tablespoons olive oil 
• 1 cup orange juice fresh
• 2 tablespoons orange peel finely grated
• 0.3 cup soya sauce 
• 2 cups tangerine juice fresh
• 3 tablespoons unseasoned rice vinegar 

Equipment

• sauce pan
• whisk
• grill
• glass baking pan

Directions

1. Boil juice, honey, and soy sauce in heavy medium saucepan until reduced to 2/3 cup, about 20 minutes.
2. Mix in grated peel and chipotle chiles.
3. Whisk first 9 ingredients in 13x9x2-inch glass baking dish to blend.
4. Add chicken; turn to coat with marinade. Cover; chill at least 2 hours and up to 1 day, turning occasionally.
5. Spray grill rack with nonstick spray and prepare barbecue (medium-low heat).
6. Remove chicken from marinade; discard marinade.
7. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 20 minutes.
8. Brush chicken all over with glaze; grill 2 minutes longer on each side.
9. Transfer chicken to platter.
10. Serve, passing remaining glaze separately.
11. *Chipotle chiles are dried, smoked jalapeños canned in a spicy tomato sauce, which is sometimes called adobo. They are available at some supermarkets, specialty foods stores, and Latin markets.