Total time: 35 minutes.

1/2 tsp. finely shredded orange peel
1/2 c. orange juice
2 tbsp. honey
1 tbsp. soy sauce
2 tsp. cornstarch
2 to 2 1/2 lb. meaty chicken pieces (breasts, wings, thighs & drumsticks)

For sauce, in a 2-cup glass measure stir together orange peel, orange juice, honey, soy sauce, and cornstarch. Micro-cook on 100% power (high) for 2 to 3 minutes or until mixture is thickened and bubbly, stirring every minute. Set aside.

In 2 12 x 7 x 2-inch non-metal baking dish arrange chicken pieces, skin side down, with meatiest portions facing toward the outside.

Cook, covered loosely with waxed paper, on high for 9 minutes, giving dish a half-turn and rearranging chicken once. Drain well. Brush chicken with sauce. Turn chicken and brush with sauce again. Cook, covered, for 8 to 10 minutes or until chicken is no longer pink. Remove baking dish from oven. Keep warm. Reheat remaining sauce, uncovered, for 1 minute or until heated through. Pass with chicken. Serves 4.

MICRO-PLUS GRILLED CHICKEN:

Prepare as above, EXCEPT after cooking chicken for 9 minutes, transfer to a preheated grill. Arrange chicken, skin side down, directly over MEDIUM coals. Brush with sauce and grill for 10 minutes. Turn and brush with sauce. Grill for 8 to 10 minutes more or until chicken is done, brushing several times with sauce.