Grilled Chicken With Sriracha Glaze

1. 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.

2. 2

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

3. 3

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

4. 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 165u00b0, 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.

5. 5

   Wine note: This dish's tropical fruit flavors and spicy heat are ideal for gewurztraminer, a popular grape of Germany and France. The mango and apricot flavors of the highly aromatic Hugel gewurztraminer 2006 ($20) echo those of the glaze, while a slightly sweet lychee nut character helps to balance the heat. -Jeffery Lindenmuth

* Per serving · 4 servings · Values may vary.

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