Grilled Chicken with Sriracha Glaze
You can never have too many main course recipes, so give Grilled Chicken with Sriracha Glaze a try. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 825 calories, 47g of protein, and 52g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have sriracha, chicken leg-thigh quarters, olive oil, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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 gewrztraminer, a popular grape of Germany and France. The mango and apricot flavors of the highly aromatic Hugel gewrztraminer 2006 ($2
echo those of the glaze, while a slightly sweet lychee nut character helps to balance the heat. Jeffery Lindenmuth