8-10chicken drumsticks or thighsskin on (2 ½ – 3 pounds total)
½teaspoonground black pepper
¼cupfresh squeezed tangerine juice
2teaspoonsgrated tangerine zest
¼cupminced fresh parsley leaves
3–4 garlic clovesminced
1teaspoonground black pepper
This is a 2 step recipe:
Preheat oven to 400º. Pat outside of chicken with paper towel to remove excess moisture (This is an important step that creates crispier skin). Sprinkle evenly with salt and pepper. Place on a foil lined baking sheet.
Bake for 25–30 minutes, or until inside of chicken reads 165º F with an instant read thermometer. It won't be completely cooked yet. Remove from oven and cool slightly.
Marinade and grill chicken
Place all marinade ingredients in a large ziplock bag and shake to combine. Add pre-roasted chicken, seal and shake to evenly coat. Let sit for at least 45 minutes to 4 hours for marinade to soak in, rotating halfway through.
Preheat grill to medium-high heat; I used a gas grill. drumsticks directly on racks of grill (save marinade). Cook, covered for 7-9 minutes. Rotate drumsticks then brush tops with marinade; discard remaining marinade. Cover and cook chicken an additional 7-9 minutes, or until chicken is browned, tender and reaches an internal temperature of 180º F.