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
Boil juice, honey, and soy sauce in heavy medium saucepan until reduced to 2/3 cup, about 20 minutes.
Mix in grated peel and chipotle chiles.
Whisk first 9 ingredients in 13x9x2-inch glass baking dish to blend.
Add chicken; turn to coat with marinade. Cover; chill at least 2 hours and up to 1 day, turning occasionally.
Spray grill rack with nonstick spray and prepare barbecue (medium-low heat).
Remove chicken from marinade; discard marinade.
Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 20 minutes.
Brush chicken all over with glaze; grill 2 minutes longer on each side.
Transfer chicken to platter.
Serve, passing remaining glaze separately.
*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.
