2Tablespoonstangerine juiceor orange or lemon juice add more if you prefer stronger citrus flavor
3tangerinespeeled and separated in sections
4large garlic cloveschopped
salt and pepper to taste
In a small bowl combine soy sauce, teriyaki sauce, honey, tangerine juice and garlic. Preheat oven to 425F degrees. Arrange chicken pieces on a foil rimmed baking sheet skin side down. Sprinkle on the paprika. Drizzle chicken with olive oil and rub it around on both sides (this helps it from sticking to the pan). Sprinkle on the salt and pepper. Roast 30 minutes.
Remove pan from oven and spoon glaze over the chicken. Add the tangerine slices around the chicken and the pan. Lower the temperature to 375F and using thongs, carefully turn the chicken skin side up.
Bake until the internal temperature of the chicken reads 165F. Return to oven for another 20-25 minutes, until chicken is cooked through. *I check the chicken a couple times and baste it with the glaze. If it seems dry, you could add a little bit of water to the sauce (a Tablespoon at a time).