Grilled Chicken With Sriracha Glaze

• 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

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. Combine mango jam, chives, vinegar, and Sriracha, stirring until smooth. Reserve 1/4 cup mango mixture; set aside.
3. Brush oil evenly over chicken. Sprinkle chicken with salt and pepper.
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 165u0b0, 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. 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

mango, fresh chives, rice vinegar, sriracha, olive oil, quarters, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/grilled-chicken-with-sriracha-glaze (may not work)