Sriracha Glazed Grilled Chicken Thighs

Customize the glaze according to the jam/jelly/marmalade that you may have on hand.  We made this with Mom’s homemade cantaloupe/pineapple/peach marmalade and it was delicious!

Sriracha Glazed Grilled Chicken Thighs

(modification of recipe originally from Cooking Light)

Serves 4

  • ½ cup fruit jam
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons rice vinegar
  • 2 tablespoons Sriracha hot chile sauce
  • 2 teaspoons olive oil
  • 8 (3-ounce) boneless skinless chicken thighs
  • ½ teaspoon kosher salt
  • ¼ 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 first 4 ingredients (jam through Sriracha), stirring until smooth.  If the jam includes pieces of fruit, process in a mini food processor until smooth.  Reserve ¼ cup of the jam 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 the unheated part of the grill.  Carefully return grill rack to grill.  Place chicken on grill rack over unheated part.  Brush chicken with about 2 tablespoons of remaining jam mixture.  Close lid; grill 75 minutes or until a meat thermometer reads 165 degrees, turning chicken and brushing with about 2 tablespoons of jam mixture every 20 minutes.  Transfer chicken to a platter; drizzle chicken with the reserved ¼ cup jam mixture.

Nutritional Info/Serving:  Calories 345, Fat 10 g, Protein 38 g, Carbs 29 g

21 Day Fix Container Equivalents/Serving:  1.5 Red, 0.5 tsp

Posted in 21 Day Fix Recipes, Chicken, Recipes Tagged with: , ,

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