Broiled Chicken Tangerine

Source: Mom

2 2 to 2 1/2 pound broiler-fryers, halved
cooking oil
2 teaspoons salt
1/2 teaspoon pepper
1 1/2 teaspoons cornstarch
1 teaspoon dry mustard
Dash ginger
1/2 cup currant or other red jelly (i.e. grape)
1/4 cup frozen tangerine juice concentrate (can substitute orange)
Dash bottled hot pepper sauce

Break wing, hip, and drumstick joints of chickens so birds will remain flat during broiling. Brush with oil. Season with salt and pepper. Place, skin side down, in bottom of broiler pan, not on rack. Broil 5
to 7 inches from heat 15 to 20 minutes or till lightly browned. Turn; broil 15 to 20 minutes more. Brush chicken with tangerine glaze; broil 10 minutes more or till tender, turning and brushing each side twice with
glaze. Heat extra glaze, pass with chicken.

Tangerine glaze: In small saucepan, combine cornstarch, mustard, and ginger. Add jelly, tangerine juice concentrate, 1/4 cup water, and the hot pepper sauce. Cook and stir until smooth.