Grilled Chicken With Sriracha Glaze

• 23 cup mango jam
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons rice vinegar
• 2 tablespoons hot chili-garlic sauce (Sriracha)
• 1 tablespoon olive oil
• 4 (12 ounce) chicken legs-thighs, quarters and bone-in
• 12 teaspoon kosher salt
• 14 teaspoon fresh ground black pepper

1. Prepare grill for indirect grilling.
2. If using a gas grill, heat one side to medium-high and leave one side with no heat.
3. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.
4. Combine mango jam, chives, vinegar, and Sriracha, stirring until smooth.
5. Reserve 1/4 cup mango mixture; set aside.
6. Brush oil evenly over chicken.
7. Sprinkle chicken with salt and pepper.
8. Carefully remove grill rack.
9. Place a disposable aluminum foil pan on unheated part of grill.
10. Carefully return grill rack to grill.
11. Place chicken on grill rack over unheated part.
12. Brush chicken with about 2 tablespoons remaining mango mixture.
13. 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.
14. Transfer the chicken to a platter.
15. Drizzle chicken with reserved 1/4 cup mango mixture.

mango, fresh chives, rice vinegar, hot chiligarlic, olive oil, chicken, kosher salt, ground black pepper

Taken from www.food.com/recipe/grilled-chicken-with-sriracha-glaze-469626 (may not work)