Tangerine Teriyaki Chicken with Grilled Plantains

Name: Tangerine Teriyaki Chicken with Grilled Plantains
Ingredients: 4 airline chicken breasts (each 8 ounces); 1 cup soy sauce; 1 cup fresh tangerine juice, plus four 1/2-inch strips tangerine zest; ½ cup honey; ½ cup sesame oil; 3 tablespoons dark rum; 6 scallions, trimmed, white parts minced, green parts thinly sliced crosswise on a sharp diagonal, for garnish; 4 cloves garlic, peeled and flattened with the side of a cleaver; 2 inches fresh ginger, peeled, and sliced (flatten the slices with the side of a cleaver); 2 3-inch cinnamon sticks, broken in half; 4 whole star anise (optional); 4 tablespoons butter; 2 to 3 tablespoons black and/or white sesame seeds, toasted, for serving

barbecuebible.com

Japanese barbecue chicken with a Latino twist. From Steven Raichlen's Project Fire, Episode 211: Chino-Latino.

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Ingredients

4 airline chicken breasts (each 8 ounces)
1 cup soy sauce
1 cup fresh tangerine juice, plus four 1/2-inch strips tangerine zest
½ cup honey
½ cup sesame oil
3 tablespoons dark rum
6 scallions, trimmed, white parts minced, green parts thinly sliced crosswise on a sharp diagonal, for garnish
4 cloves garlic, peeled and flattened with the side of a cleaver
2 inches fresh ginger, peeled, and sliced (flatten the slices with the side of a cleaver)
2 3-inch cinnamon sticks, broken in half
4 whole star anise (optional)
4 tablespoons butter
2 to 3 tablespoons black and/or white sesame seeds, toasted, for serving