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) Crescent bone-in chicken leg-thigh quarters, skinned
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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.