Follow these steps for perfect results
mango jam
fresh chives
finely chopped
rice vinegar
Sriracha
olive oil
bone-in chicken leg-thigh quarters
skinned
kosher salt
freshly ground black pepper
Prepare the 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 the charcoal grate, leaving an empty space in the middle.
Combine mango jam, chives, vinegar, and Sriracha, stirring until smooth.
Reserve 1/4 cup of the mango mixture and set aside.
Brush olive oil evenly over the chicken.
Sprinkle the chicken with kosher salt and black pepper.
Carefully remove the grill rack and place a disposable aluminum foil pan on the unheated part of the grill.
Carefully return the grill rack to the grill.
Place the chicken on the grill rack over the unheated part.
Brush the chicken with about 2 tablespoons of the remaining mango mixture.
Close the lid and grill for 90 minutes, or until a thermometer inserted into the meaty part of the thigh registers 165°F.
Turn the chicken and brush with about 2 tablespoons of the mango mixture every 20 minutes.
Transfer the chicken to a platter.
Drizzle the chicken with the reserved 1/4 cup of the mango mixture.
Serve immediately.
Expert advice for the best results
For a smokier flavor, add wood chips to the grill.
Adjust the amount of Sriracha to your preferred level of spiciness.
Make sure the internal temperature of the chicken reaches 165°F for safe consumption.
Everything you need to know before you start
15 minutes
Glaze can be made ahead of time.
Serve chicken on a platter garnished with fresh chives.
Serve with rice and a side of grilled vegetables.
Serve with a side salad.
Pairs well with the sweet and spicy flavors.
Discover the story behind this recipe
Sriracha is a popular condiment in Southeast Asian cuisine.
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