Grilled Chicken With Sriracha Glaze |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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I'm CRAZ-Y about Sriracha hot chile sauce and combine that with a sweet glaze..oh boy! I would imagine the mango jam could be interchanged with, perhaps, pineapple, etc. From Cooking Light. Ingredients:
2/3 cup mango jam |
2 tablespoons finely chopped fresh chives |
2 tablespoons rice vinegar |
2 tablespoons hot chili-garlic sauce (sriracha) |
1 tablespoon olive oil |
4 (12 ounce) chicken legs-thighs, quarters and bone-in |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh 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.
5. Transfer the chicken to a platter. Drizzle chicken with reserved 1/4 cup mango mixture.
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