Soy-Glazed Chicken with Rice Salad

• 3/4 c. long-grain white rice
• 1 1/4 c. water
• 3 tbsp. lower-sodium soy sauce
• 2 tbsp. sugar
• 2 tbsp. cider vinegar
• 2 tsp. cider vinegar
• 4 chicken-leg quarters
• salt
• Pepper
• 2 tbsp. light mayonnaise
• 1 tbsp. vegetable oil
• 1 tsp. Hot pepper sauce
• 10 oz. frozen cut broccoli
• 5 radishes
• 1/2 small red onion

1. Prepare grill for direct grilling on medium.
2. In 2-quart saucepan, heat rice and water to boiling on high.
3. Reduce heat to maintain simmer; cover and cook 20 minutes.
4. Remove from heat.
5. Let stand 5 minutes, covered.
6. Fluff with fork; cool completely.
7. Meanwhile, in 1-quart saucepan, heat soy sauce, sugar, and 2 teaspoons vinegar to simmering on medium-high, stirring.
8. Reduce heat to simmer 1 to 2 minutes or until slightly reduced.
9. Sprinkle chicken with 1/4 teaspoon pepper; grill, covered, 25 minutes, turning over once.
10. Brush soy mixture over chicken; grill, uncovered, 5 to 6 minutes, until instant-read thermometer inserted in thickest part reads 165 degrees F, turning and brushing with soy mixture frequently.
11. In large bowl, whisk mayonnaise, remaining 2 tablespoons vinegar, oil, hot sauce, and 1/4 teaspoon salt until blended.
12. Add broccoli, radishes, red onion, and cooled rice; stir to combine.
13. Serve alongside chicken.

longgrain white rice, water, lower, sugar, cider vinegar, cider vinegar, chicken, salt, pepper, light mayonnaise, vegetable oil, pepper, broccoli, radishes, red onion

Taken from www.delish.com/recipefinder/soy-glazed-chicken-rice-salad-recipe-ghk0612 (may not work)