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Grilled Chicken With Sriracha Glaze

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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.”
READY IN:
1hr 40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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