Instructions: 1. Grate 1 t tangerine zest (colored part of peel); squeeze enough juice to get 1/2 cup. Slice remaining tangerine into wedges. Place juice in large bowl; add honey, soy sauce, garlic and 1/2 t freshly ground pepper.

Mix. Add chicken; turn to coat. Cover; marinate in refrigerate 2 to 3 hours, turning chicken occasionally.

2. Preheat oven to 400F. Line large jelly-roll pan with aluminum foil.

3. Drain marinade into saucepan; boil 3 minutes or until reduced by half.

Arrange chicken skin side on a jelly-roll pan; bake 40 minutes or until cooked, basting every 10 minutes with marinade and pan juices. Garnish with tangerine wedges.

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