Chicken with a Tangerine Honey Glaze

I found this recipe in my Parade newspaper and few weeks ago and I thought it look amazing (its a recipe orginally by Bobby Flay). I am always looking for awesome new grilled chicken ideas (my husband and I grilled most weeknights)! If you like a smoky jerk chicken with a hint of sweet, this is the recipe for you. (It looks a little burnt in the picture, but that was just the spice rub on the outside of the chicken that "blackened" up a bit!)

Ingredients

3 cups tangerine juice or tangerine-orange juice (not from concentrate)

5 fresh thyme springs

1/4 cup clover honey

kosher salt and black pepper

3 tbsp spanish paprika

1 tbsp ground cumin

1 tbsp dry mustard powder

2 tsp ground fennel seeds

2 tbsp canola oil

4 boneless, skinless chicken breasts (about 8oz each)

2 green onions, thinly sliced, for garnish

Directions

Combine the juice and thyme in a medium saucepan and bring to a boil over high heat. Cook, stirring occasionally, until thickened and reduced to about 1/2 cup, remove the thyme stems and discard. Whisk in the honey until incorporated and season with 1/2 tsp of salt and 1/4 tsp pepper. Transfer to a bowl and let cool to room temperature.

Heat grill to medium high.

Stir together the paprika, cumin, mustard powder, fennel, and 1 tsp each of the salt and pepper in a small bowl. Brush both sides of the chicken with the oil, and season with salt and pepper. Rub the top of each breast with some of the spice rub and place on the grill rub side down. Cook, without touching, until they’re lightly golden brown and a crust has formed, 3 to 4 minutes. Turn the breasts over, brush the tops liberally with some of the glaze, flip them, and continue cooking until an instant-read thermometer inserted into the center registers 155 F. Remove from the grill, brush the spice rub side with more of the glaze, tent loosely with foil, and let rest 5 minutes before serving.