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1
Preheat the oven to 375 degrees. Place the chicken skin side down in a 9x13 glass baking dish. Salt and pepper the chicken and set aside while you make the marinade.
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2
Juice all the citrus and pour into a mixing bowl. NOTE: You can play with the citrus juice ratios. Also, use various oranges, such as cara cara, etc.
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3
Add the honey to the citrus juices; mix well with a whisk to incorporate all the honey into the juice.
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4
Add the crushed red pepper to the honey and citrus marinade. Pour the marinade over the chicken and let sit for about 20 minutes.
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5
Place the chicken in the oven on the middle rack. After the meat loses its pink color (about 15 to 20 minutes), flip the pieces over with tongs so the skin side is facing up.
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6
Baste one or twice. If necessary, move the chicken to a higher rack so the chicken skin will brown. You can also move the oven heat to 400 degrees.
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7
Continue to baste several times; after another 20 minutes, the skins should be nicely browned. At this point, remove from oven and place the chicken breasts on a platter. Cover with aluminum foil to keep warm.
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8
Pour the hot marinade in a saute pan over high heat. Bring to a rolling boil, and reduce to a consistency of your choosing. I like my sauce syrupy but not too thick.
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9
Plate the chicken on a bed of Israeli couscous, regular couscous, or quinoa. Pour half the sauce over the chicken, and serve the remainder of the sauce on the side.
