- 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
- calories 326
- caloriesfromfat 29 %
- fat 10.4 g
- satfat 2.3 g
- monofat 4.7 g
- polyfat 2.1 g
- protein 38.7 g
- carbohydrate 18.2 g
- fiber 2.7 g
- cholesterol 154 mg
- iron 4.5 mg
- sodium 515 mg
- calcium 102 mg
How to Make It
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.
Combine mango jam, chives, vinegar, and Sriracha, stirring until smooth. Reserve 1/4 cup mango mixture; set aside.
Brush oil evenly over chicken. Sprinkle chicken with salt and pepper.
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