Yield
4 servings (serving size: 1 leg-thigh quarter and 1 tablespoon mango mixture)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

How to Make It

Step 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.

Step 2

Combine mango jam, chives, vinegar, and Sriracha, stirring until smooth. Reserve 1/4 cup mango mixture; set aside.

Step 3

Brush oil evenly over chicken. Sprinkle chicken with salt and pepper.

Step 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.

Step 5

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

Ratings & Reviews