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!
(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
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