Grilled Chicken with Sriracha Glaze

  • LauryPflaum Posted: 03/31/11
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    Amazing. Its spicy, so if you have kids or people who don't like spice in your family you may want to cut the sriracha in half.

  • Bradsbabe Posted: 03/24/10
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    I don't own a grill, so I cooked regular chicken thighs in the oven @ 450* for 15 minutes, then bumped the oven to 500* for 20 more minutes. The chicken came out juicy, cooked through, and the glaze started to caramelize in places. I will make this throughout the summer.

  • recipejunkie23 Posted: 04/17/09
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    We're having our first hot day of the year here in Toronto, so I thought I'd grill something! I made this a few times last summer, and looked this recipe up today to make again. It's great with rice and beans (try tossing with a tablespoon of white vinegar, sliced, sautéed green peppers, and some chopped cilantro) and a green salad. Simple, very tasty, and pretty much foolproof.

  • athsrecipes Posted: 03/14/10
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    I used orange marmalade instead of the mango jam and since my family likes things really spicy, I added a little extra sriracha sauce. I also used boneless skinless chicken breast and adjusted the grilling time accordingly. It was delicious!

  • eokeefe13 Posted: 04/19/10
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    Just delicious...the indirect grilling is genius. Its lower in fat and so flavorful. I am a bit of a picky eater so I was a little hesitant on the mango jam but don't be afraid!! I will make many more times!!!

  • Melhoney1 Posted: 01/21/11
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    This could not be any better. Simply put...AMAZING! Beau just said I could eat this once a week. Would not change a thing.

  • jelibeann Posted: 06/09/10
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    We made this tonight, attempting to bbq first, but with charcoal and the terrible weather we're having, the grill wasn't getting hot enough, so we moved the chicken inside to a stove-top cast iron grill. It wound up cooking in about an hour. I used green and red onions, because my grocery store didn't have chives...and mango-peach jam, instead of straight mango...and chili-garlic paste instead of sriracha sauce. The chicken turned out really juicy and the sauce had just enough spice. We served it with grilled asparagus and baked beans. We'll definitely try it again on the grill next time.

  • scslim62 Posted: 07/03/10
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    I saw this recipe and sent it to a buddy of mine who loves to cook. He made it for our families last night. Absolutely delicious. He tripled the recipe as we had many pieces of chicken to grill. He followed the recipe except he cut the amount of Sriracha. After adding two tablespoons,we felt it had all the heat we needed as we were feeding younger children, too. I think he also used mango preserves instead of jam because it was all he could find. We used bone-in breasts, thighs and legs. We had twice baked potatoes, and corn on the cob with it. I will definitely make this recipe again.

  • GeorgeNC Posted: 05/27/11
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    Made this last night it was very very good. I only used half the amount of chili sauce. Served with grilled corn on the cob grilled in the husk with butter and black pepper. This will end up being one of my main sauces it will fit very well with pork. Next time I will use the recomended amount of chili sauce

  • carlybarley7 Posted: 07/25/11
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    This is such a great recipe. I didn't have mango jam, so I just used the Pineapple-Apricot I had with a a little bit of Plum also (not quite enough of the apricot). I also had two giant chicken breasts I had separated out from a pack at Sam's Club rather than thighs so I cooked them in the oven at 450 for 15 minutes, and then at 500 for about 10 when I noticed they were getting a bit too caramelized on top so I dropped it down to 400 for the next ten. They were PERFECTLY cooked, juicy and the sauce is great (again, these really were HUGE chicken breasts so smaller ones could probably be cooked considerably less). I used the set aside sauce immediately after removing them from the oven so it would be warm on top. Served with feta and grape tomato couscous and brussels sprouts. Someone had mentioned that these are spicy, but if you can eat sriracha on other food, these are nothing! So good!

  • WisconsinGal Posted: 08/04/11
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    I'm not a big fan of dark meat, but this recipe is amazing and easy. I couldn't find mango jam, so substituted peach-mango jam. The glaze perfectly hits the balance between sweet, tangy, and spicy and the meat turns out tender, flavorful and juicy. The chicken smelled incredibly good while grilling--to the point that all of my neighbors commented on the wonderful smell coming from my grill! I will be making this recipe many more times.

  • PKcookin Posted: 06/17/12
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    The sauce is really good and makes a great glaze.

  • Teepolo13 Posted: 06/15/12
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    Delicious. Spicy and sweet

  • ChefLeesher Posted: 05/17/12
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    I used apricot preserves and boneless skinless breasts. With those changes I thought this was a quick and easy glaze with what we had on hand but was too sweet for me.

  • jordane18 Posted: 06/25/12
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    First of all, I will be making this recipe over and over again! It was absolutely fabulous! I was even able to get my husband to say he LOVED it. And trust me, getting my husband to like chicken is not easy! (When I ask him what he'd like for dinner, he generally says "anything but chicken") I didn't have chicken quarters handy so I used bone in thighs and they worked wonderfully. Also, I made these on a gas grill (since that's all we have) using medium heat and they were still so juicy and tender! I left the skin on for grilling to help with flavor and keeping the juices in; I just made sure to brush some of the mango mixture under the skin before grilling so that when I took the skin off for eating it would still have the tasty flavor. Like I said, FANTASTIC flavor-- I will make this great summer recipe again!

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