4/06/2014

Grilled Chicken with Sriracha Glaze Recipe

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

The Grilled Recipes Kitchen (The home of grilled food) invites you to try Grilled Chicken with Sriracha Glaze Recipe. Enjoy grilling and learn how to make Grilled Chicken with Sriracha Glaze.

Dense, bone-in chicken leg quarters benefit from long, slow cooking over indirect heat. The less intense heat also prevents the sweet glaze from burning.

Customize the glaze according to what you have on hand; try pineapple preserves or apple jelly in place of mango jam, for example, or hot pepper sauce instead of Sriracha. Serve with a simple slaw of cabbage, carrots, lime juice, and sugar.

Yield: 4 servings (serving size: 1 leg-thigh quarter and 1 tablespoon mango mixture)

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) bone-in chicken leg-thigh quarters, skinned
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation

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.

Wine note: This dish's tropical fruit flavors and spicy heat are ideal for gewürztraminer, a popular grape of Germany and France. The mango and apricot flavors of the highly aromatic Hugel gewürztraminer 2006 ($20) echo those of the glaze, while a slightly sweet lychee nut character helps to balance the heat. —Jeffery Lindenmuth

Nutritional Information

Amount per serving

Calories: 326
Calories from fat: 29%
Fat: 10.4g
Saturated fat: 2.3g
Monounsaturated fat: 4.7g
Polyunsaturated fat: 2.1g
Protein: 38.7g
Carbohydrate: 18.2g
Fiber: 2.7g
Cholesterol: 154mg
Iron: 4.5mg
Sodium: 515mg
Calcium: 102mg

Elizabeth Karmel, Cooking Light
JUNE 2008

More Grilled Recipes:

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Garlic-Basil Grilled Chicken with Caprese Salsa Recipe
Grilled Chicken with White Barbecue Sauce Recipe
Grilled Specipeicy Cilantro Chicken Recipe
Brined Grilled Chicken Breasts with Red Chile Oil Recipe
Rosemary Shrimp Skewers with Arugula-White Bean Salad Recipe


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