Grilled Chicken with Sriracha Glaze

Grilled Chicken with Sriracha Glaze

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Grilled Chicken with Sriracha Glaze

4 servings

Ingredients

  • 2/3 cup mango jam
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons rice vinegar
  • 2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
  • 1 tablespoon olive oil
  • 4 (12-ounce) Crescent bone-in chicken leg-thigh quarters, skinned
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.
  2. Combine mango jam, chives, vinegar, and Sriracha, stirring until smooth. Reserve 1/4 cup mango mixture; set aside.
  3. Brush oil evenly over chicken. Sprinkle chicken with salt and pepper.
  4. Carefully remove grill rack. Place a disposable aluminum foil pan on unheated part of grill. Carefully return grill rack to grill. Place chicken on grill rack over unheated part. Brush chicken with about 2 tablespoons remaining mango mixture. Close lid; grill 90 minutes or until a thermometer inserted into meaty part of thigh registers 165°, turning chicken and brushing with about 2 tablespoons mango mixture every 20 minutes. Transfer the chicken to a platter. Drizzle chicken with reserved 1/4 cup mango mixture.

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