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SRIRACHA GLAZED CHICKEN
Spicy Sriracha sauce, tangy rice vinegar and sweet apricot jam come together in this barbecued chicken dinner.
Yield: Serves 6.
July 02, 2019
SRIRACHA GLAZED CHICKEN
Ingredients
- 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
Directions
- To prepare sauce, place apricot jam, Sriracha sauce, vinegar, oil and salt in a 2 cup measuring cup.
- Using a hand blender, puree until smooth. Stir in green onion.
- Reserve 1/3 cup of sauce to serve with chicken; set aside remaining sauce to baste chicken.
- Grill chicken over low heat on natural gas barbecue for 40 - 45 minutes or until chicken is cooked through.
- Baste with remaining sauce during last 10 - 15 minutes of cooking.
- 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