Spicy Sweet-and-Sour Grilled Chicken
A delicious fusion of sweet, sour, and spicy flavors combine in this grilled chicken dish. Chicken pieces are grilled to perfection and glazed with a rich sauce made from tomato paste, soy sauce, vinegar, and chilies.
Ingredients
- •1 cup water
- •¼ cup tomato paste
- •1 cup soy sauce
- •1 cup distilled white vinegar
- •¾ cup sugar
- •¾ cup minced onion
- •⅓ cup minced serrano or jalapeño chiles
- •¼ cup minced garlic
- •6 pieces chicken drumsticks
- •6 pieces chicken thighs
- •1 to taste lime wedges
- •1 piece Instant-read thermometer
Cooking Instructions
- 1.
Stir together water and tomato paste in a 2 1/2- to 3-quart heavy saucepan until smooth, then stir in remaining sauce ingredients. Bring mixture to a boil, stirring, then reduce heat and briskly simmer, stirring occasionally, until sauce is reduced to 2 1/4 cups, 50 to 60 minutes. Stir frequently toward end of cooking to prevent sticking. Reserve 1 cup sauce for serving.
60 min
- 2.
Prepare grill for indirect-heat grilling over medium-hot charcoal (medium-high heat for gas grills; see Grilling Procedure ).
10 min
- 3.
Pat chicken dry (do not season with salt and pepper). Lightly oil grill rack and place chicken, skin side down, on area with no coals underneath (over turned-off burner if using gas). Grill, covered, turning once, until chicken registers 165°F, 22 to 25 minutes. (Chicken may appear pale; no cause for worry.)
25 min
- 4.
Brush generously all over with some of sauce, then move chicken directly over coals (turned-on burners if using gas). Grill chicken, covered, turning and moving to area with no coals or heat underneath if flare-ups occur, until browned, 3 to 5 minutes more. (Add more charcoal during grilling if necessary to maintain heat.)
5 min
- 5.
Serve chicken with reserved sauce.
2 min
