Spicy Sriracha sauce, tangy rice vinegar and sweet apricot jam come together in this barbecued chicken dinner.

Yield: Serves 6.



  • ​2/3 cup apricot jam
  • 2 tbsp Sriracha sauce
  • 2 tbsp rice vinegar
  • 1 tbsp oil
  • 1/4 tsp salt
  • 1 tbsp finely chopped green onion
  • 6 chicken legs with thighs attached


  1. To prepare sauce, place apricot jam, Sriracha sauce, vinegar, oil and salt in a 2 cup measuring cup.
  2. Using a hand blender, puree until smooth. Stir in green onion.
  3. Reserve 1/3 cup of sauce to serve with chicken; set aside remaining sauce to baste chicken.
  4. Grill chicken over low heat on natural gas barbecue for 40 - 45 minutes or until chicken is cooked through.
  5. Baste with remaining sauce during last 10 - 15 minutes of cooking.
  6. Serve with reserved sauce.
Nutritional analysis per serving:

*Ingredient not included in nutritional analysis.

Tip: Sriracha sauce, originating in Thailand, is the generic name for a hot and spicy-sweet chili sauce. It is made from dried chili peppers, vinegar, garlic, sugar and salt. If unavailable, use a favourite hot sauce to taste